Watch and learn from David Venable as he shows you how to make Easy Vegetarian Pad Thai. This Thai recipe is packed with lots of flavors that you’ll be sure to enjoy. For more of David’s recipes: http://qvc.co/XzmmsJ.
Pad Thai i a tasty stir-fry noodle dish that is both sweet and salty and surprisingly easy to make at home. Even if you are not much of a tofu fan don’t skip on adding the silken tofu to the sauce. It really just thickens it up beautifully. You won’t taste it or know its there plus it adds protein to this vegetarian dish. With all the leftover limes and cilantro why not make my Kiwi Cilantro Margaritas to enjoy with your dinner.
Easy Vegetarian Pad Thai
1 (11-oz) box rice noodles, cooked according to package directions and slightly al dente
1/3 cup vegetable stock
2-1/2 Tbsp soy sauce
1/3 cup fish sauce
3 Tbsp lime juice
1/4 cup sweet Thai chili sauce
2 Tbsp brown sugar
2 tsp chili garlic sauce
1/2 lb silken tofu
2 Tbsp oil
1 Tbsp minced ginger
1 tsp minced garlic
1 cup sliced scallions
1 cup julienned carrots
1 red pepper, julienned
1 cup chopped dry roasted salted peanuts, divided
2 cups bean sprouts, divided
1/2 cup loosely packed cilantro leaves, roughly chopped
Additional cilantro leaves (optional garnish)
Lime wedges (optional garnish)
Place the vegetable stock, soy sauce, fish sauce, lime juice, sweet chili sauce, brown sugar, chili garlic sauce, and tofu in a blender and blend until smooth.
Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, and scallions and sauté until the garlic begins to brown. Add the carrots and red pepper and sauté until they begin to soften. Stir in the rice noodles and sauce until well combined and bring to a simmer. Let the Pad Thai simmer, stirring occasionally, until the noodles are cooked through.
Add 1/2 cup of peanuts, 1 cup of bean sprouts, and chopped cilantro, toss together. Serve with the remaining peanuts, bean sprouts, cilantro leaves, and lime wedges.