Judy Wellington

Vegetarian Pad Thai Vegetables

Name: Vegetarian Pad Thai Vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 5 oz dry rice noodles; 2 tbsp oil; 1/3 cup shallots (sliced); 2 cloves garlic; 3 tbsp sweet preserved radish; 4 tbsp palm sugar; 2 tbsp tamarind paste; 6 tbsp water; 3 tbsp light soy sauce; 1/2 cup bean sprouts; 6 stalks garlic chives (cut into 1-inch pieces); 1/2 cup carrots (thinly sliced); 2 tbsp roasted peanuts (add to taste)

1 serving

doses

10 minutes

tempo ativo

20 minutes

tempo total

Começar a Cozinhar

Ingredientes

5 oz dry rice noodles

2 tbsp oil

1/3 cup shallots (sliced)

2 cloves garlic

3 tbsp sweet preserved radish

4 tbsp palm sugar

2 tbsp tamarind paste

6 tbsp water

3 tbsp light soy sauce

1/2 cup bean sprouts

6 stalks garlic chives (cut into 1-inch pieces)

1/2 cup carrots (thinly sliced)

2 tbsp roasted peanuts (add to taste)

Instruções

Soak and drain the dry rice noodles according to the package instructions.

Heat oil in a wok over medium heat. Sauté the shallots, garlic, and sweet preserved radish until fragrant, about 1 minute.

Add the palm sugar and stir until fully dissolved and starting to caramelize.

Pour in your stir-fry sauces: tamarind paste, light soy sauce, and water. Stir well to combine.

Add the soaked rice noodles and stir-fry until they’re soft but still chewy, and evenly coated in the sauce.

Toss in the carrots and cook until they’re tender to your liking. Turn off the heat, then gently stir in the bean sprouts and garlic chives so they stay crisp. Serve immediately and garnish with optional peanuts, chili flakes, and lime. Enjoy!

Informação Nutricional

Tamanho da Dose

Calorias

700 kcal

Gordura Total

30 g

Gordura Saturada

2 g

Gordura Insaturada

26 g

Gordura Trans

0.1 g

Colesterol

Sódio

3541 mg

Carboidratos Totais

150 g

Fibra Alimentar

12 g

Açúcares Totais

60 g

Proteína

15 g