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All-Vegetable Pad Thai
At a Glance
- Total
- 20 min
- Servings
- 10.00 serving(s)
Categories
- Main Course
- Thai
- Stir-fry
Allergens
- Fish
- Peanuts
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for All-Vegetable Pad Thai brings together 375 g Thai rice noodles (gluten free optional), 150 g bean sprouts, 150 g zucchini or 150 g courgettes, julienne in a practical dish for home cooking. It takes about 20 min to prepare and cook. It makes approximately 10 servings.
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Equipment
Bowl, pot, colander, wok
Ingredients
- 375 g Thai rice noodles (gluten free optional)
- 150 g bean sprouts
- 150 g zucchini or 150 g courgettes, julienne
- 150 g carrots, julienne
- 100 g peanuts, roasted and rough-chopped
- 30 ml vegetable oil
- 100 ml honey
- 100 ml Thai fish sauce
- 100 g tamarind paste
- 21 g garlic, finely chopped
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Instructions
Combine all ingredients for the sauce in a bowl.
Boil rice noodles for 5 minutes, drain.
Heat oil in a wok. Add rice noodles, chopped vegetables, and prepared sauce. Toss well over high heat for 1-2 minutes.
Top with chopped peanuts.
Keep Cooking
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