Vegetarian Pad Thai
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 299.7
- Total Fat: 21.9 g
- Cholesterol: 123.3 mg
- Sodium: 1,182.7 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.7 g
- Protein: 22.5 g
View full nutritional breakdown of Vegetarian Pad Thai calories by ingredient
Introduction
From Molly Katzen's Still Life with Menu cookbook. Roughly doubled to feed a hungry family and using some extra cabbage I had on hand. Actual cooking time is not very long - it's helpful to have everything prepped and ready to go in little bowls, like your own cooking show...This makes a big batch - I use my dutch oven. From Molly Katzen's Still Life with Menu cookbook. Roughly doubled to feed a hungry family and using some extra cabbage I had on hand. Actual cooking time is not very long - it's helpful to have everything prepped and ready to go in little bowls, like your own cooking show...
This makes a big batch - I use my dutch oven.
Number of Servings: 9
Ingredients
-
16 oz. Medium Oriental Style Noodles (Banh Pho) 9 servings per package
3 T. peanut oil
6 eggs
4 T. natural peanut butter
10 T. tamari
2 T. brown sugar
6 scallions, whites and greens, cut into .5" lengths.
2 cups napa cabbage, sliced thin
6 garlic cloves, minced
1 c. mung bean sprouts
2 blocks firm tofu, pressed and cut into small cubes
1/3 c. cider vinegar
1 t. crushed red pepper (or to taste)
1/2 c. roasted chopped peanuts for garnish
1 or 2 limes, cut into generous wedges for garnish
Directions
Cook noodles 3 to 5 min. Drain, and set aside in cold water.
Mix peanut butter, tamari and brown sugar and set aside.
Heat 1 T. oil in pan or wok: Scramble 6 eggs, set aside.
Heat wok or large pan, add 2 T. oil, and scallions, sprouts, cabbage, garlic and red pepper. Stir fry for a couple minutes, add tofu, and stir fry a few more minutes.
Add cooked, drained noodles to pan, stir fry, combining as uniformly as possible, 5 more minutes.
Add peanut butter paste and vinegar. Cook several more minutes.
Stir in cooked egg, and serve immediately, topped with peanuts, and squeezing fresh lime on top.
9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user LYNNBERRY338.
Mix peanut butter, tamari and brown sugar and set aside.
Heat 1 T. oil in pan or wok: Scramble 6 eggs, set aside.
Heat wok or large pan, add 2 T. oil, and scallions, sprouts, cabbage, garlic and red pepper. Stir fry for a couple minutes, add tofu, and stir fry a few more minutes.
Add cooked, drained noodles to pan, stir fry, combining as uniformly as possible, 5 more minutes.
Add peanut butter paste and vinegar. Cook several more minutes.
Stir in cooked egg, and serve immediately, topped with peanuts, and squeezing fresh lime on top.
9 servings
Number of Servings: 9
Recipe submitted by SparkPeople user LYNNBERRY338.