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Mixed Vegetable Pad Thai

Ingredients:
• Pad Thai Noodles: 1(18 ounce) package dry rice Noodles
Water
• 1 Tablespoon vegetable oil
• 3 cloves garlic, minced
• ¼ Cup sliced celery
• ½ cup sliced cabbage
• ½ cup sliced carrots
• 1 cup small broccoli florets
• 1 cup sliced Napa cabbage
• ½ cup sliced fresh mushrooms
• ½ cup baby corn*
• ½ cup sliced water chestnuts*
• 2 tablespoons ground unsalted roasted or raw peanuts
• 2 tablespoons sugar
• 3 tablespoons rice vinegar
• ¼ cup soy sauce
• 1 (12-ounce) packaged firm tofu, diced

Garnish:
1 cup fresh bean sprouts
1 tablespoon ground unsalted roasted or raw peanuts



   
 
To make noodles:
Soak rice noodles in warm water 20 minutes; drain and set aside.

Combine all the vegetables and place in boiling water 10 seconds; drain well.

Heat oil in a nonreactive wok or large nonstick skillet over high heat. Add garlic and stir fry until fragrant.

Add all ingredients including noodles. Stir fry rapidly 3 minutes or until the vegetables are tender and noodles are soft to the bite.

To garnish: Garnish with bean sprouts and peanuts. Makes 4 servings.

Per serving: 748 calories, 26 grams protein, 15 grams fat, 130 grams carbohydrates, no cholesterol, 1,061 milligrams sodium, 18 percent calories from fat.

*You will find these in the ethnic sections of supermarkets in cans or jars.
 
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