Vegan Recipes - Entrees

Pad thai

No need to eat out to get great Pad Thai. We like it hot and crunchy.

Start to finish: 30 minutes

Makes 4 servings

TIP: Many so-called Pad Thai noodles actually contain egg, so read labels carefully. We find that many other Asian pastas, such as udon or soba noodles, work well.

3/4 pound dry wide rice noodles

1/2 cup lime juice

2 tablespoons soy sauce

2 tablespoons brown rice syrup or sugar

1/2 teaspoon hot pepper sauce

2/3 cup hot water

1 tablespoon tamarind concentrate

1 1/2 tablespoons peanut oil

1 medium carrot

2 tablespoons toasted sesame seed oil

2 teaspoons minced fresh ginger

3 cloves garlic, minced (about 1 tablespoon)

5 scallions (green and white parts), finely diced

1 cup mung bean sprouts

1/2 cup crushed dry-roasted peanuts

1 tablespoon red pepper flakes
Bring a medium stockpot of water to a boil. Remove the pot from the heat and add the rice noodles. Soak about 20 minutes, until tender. Drain and set aside.

Meanwhile, whisk together the lime juice, soy sauce, brown rice syrup, hot pepper sauce, water, tamarind concentrate and peanut oil in a small bowl, mixing 1/2 minutes to dissolve.

Shave the carrot into thin strips using a vegetable peeler. Heat the sesame oil in a wok or large, deep saute pan over a medium-high flame. Add the ginger and garlic and saute 30 seconds. Add the carrots and scallions and saute 2 minutes.

Reduce heat to low, add the lime juice mixture and simmer 1 minute. Add the noodles and toss to coat. Saute about 2 minutes. Remove from heat, then add the sprouts and toss to combine.

Garnish with peanuts and red pepper flakes.

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