July 14, 2012

vegetable pad thai

During the summer, I like making recipes that use the veggies in our garden.

We planted some thai basil this year {I love basil!} so I used that as my inspiration for making vegetable pad thai.  This dish is chock full of veggies, which made me happy because our fridge is full of fresh veggies and I need to use them asap.  Some of the veggies came from a local farm, like the scallions and then snap peas.  They were super tasty.

Here's the recipe!

Vegetable Pad Thai
adapted from Martha Stewart


  • 4 ounces dried wide, flat rice noodles
  • 1/4 cup fresh lime or lemon juice
  • 3 tablespoons soy sauce
  • 1 tablespoon chili sauce, such as Sriracha
  • 2 tablespoons hoisin sauce
  • 1 tablespoon packed dark-brown sugar
  • 2 tablespoons vegetable oil
  • 1 large eggs, lightly beaten
  • 1 package (14 ounces) soft tofu, drained
  • 1 cup snap peas
  • 1-2 cups bean sprouts
  • 1 medium carrot, peeled and chopped
  • 2 garlic cloves, minced
  • 8 scallions, white and green parts separated and thinly sliced
  • Coarse salt
  • 2 tablespoons roasted salted peanuts, chopped (optional)
  • 1/4 cup fresh thai basil leaves if you have them
  • 1/4 cup fresh cilantro leaves, roughly chopped


  1. Cook the noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, hoisin sauce, and brown sugar.
  2. In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add egg, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and sautee until golden brown on both sides, 7 minutes. Transfer to separate dish.
  3. Add 1 1/2 teaspoons oil, carrots, garlic, snap peas, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs, tofu and bean sprouts and gently toss to combine. Season to taste with salt. Serve on a plate or in a bowl, and top with peanuts, cilantro, basil, and scallion greens. 

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