In a search for another vegetarian entree for dinner this evening, we decided that it would be Pad Thai night. We both LOVE Pad Thai but don't often seem to go to the trouble of making it. It's a great detox friendly recipe too!
8 oz medium-thick flat rice noodles (sometimes marketed as Pad Thai noodles)
2 tablespoons plus 1 teaspoon brown sugar
1/2 cup vegetable broth
3 tablespoons plus 1 teaspoon fish sauce (can be omitted for a true vegetarian dish)
2 teaspoons soy sauce
2 tablespoons rice vinegar
1 tablespoon chili garlic sauce or Sriracha
1 teaspoon sesame oil
1 teaspoon tamarind paste
coconut oil (or oil of your choice) for frying
3 large eggs, beaten with a pinch of salt
12 oz mushrooms
3/4 teaspoon crushed red pepper flakes
4 cloves garlic, chopped
1 jalapeno, minced (remove seeds unless you want it really fiery!)
5 whole green onions, chopped
175g bean sprouts
1/3 cup salted roasted peanuts, chopped, plus additional for garnish
For serving: Lime wedges & Sriracha
Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside.
Whisk the brown sugar with the broth, fish sauce, soy sauce, rice vinegar, chili garlic sauce, sesame oil and tamarind paste in a small bowl.
Heat a large skillet or wok over medium heat until hot and add 1 tablespoon coconut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch strips. Set aside.
Add another tablespoon of coconut oil to the same skillet and heat over high heat. Add the mushrooms & red pepper flakes. Stir-fry until the mushrooms are golden brown.
Add the garlic, jalapeno & green onion and stir-fry until lightly browned. Add the sauce mixture and stir.
Add the noodles and toss to combine. Stir in the sliced egg, bean sprouts and 1/3 cup peanuts and toss until hot. Serve immediately with lime wedges, topped with peanuts and Sriracha.