Pad Thai Delicious recipe

Ingredients

Sauce

• 4½ tablespoons (tbsp) of fresh lime juice
• 4½ tablespoons (tbsp) of light brown sugar, packed
• ⅓ cup of vegetable broth
• 3 tablespoons (tbsp) of rice vinegar or rice wine vinegar
• 3 tablespoons (tbsp) of coconut aminos or low sodium soy sauce
• 3 tablespoons (tbsp) of sunflower seed butter
• 1½ teaspoons (tsp) of sriracha or your favorite hot sauce
• 2 tablespoons (tbsp) of cornstarch

Pad Thai

• 8 ounces of dry pad Thai noodles (such as Annie Chun’s Pad Thai Brown Noodles), or zoodles (zucchini noodles)
• 2 tablespoons (tbsp) of vegetable oil
• 1½ cups thinly sliced or diced yellow onion (about 1 onion)
• 1 cup of julienne cut carrots
• 1 tablespoon (tbsp) of minced garlic
• 4 cups of roughly chopped green cabbage
• 1 cup of julienne cut red bell pepper (about 1 medium pepper)
• 2 cups of broccoli florets, steamed
• Water or vegetable broth as needed

Optional garnishes

• 2 cups of bean sprouts
• ½ cup of chopped fresh cilantro or basil
• ½ cup toasted sunflower seeds
• Lime wedges

Preparation

• Slice the onion.
• Julienne cut the carrots.
• Julienne cut the bell pepper.
• Mince the garlic.
• Roughly chop the cabbage.
• Wash and cut the broccoli into florets.
• Steam the broccoli just until tender, about 4 minutes, being careful not to overcook.
• Transfer the broccoli to an ice bath (bowl with water with ice). Once cool, drain well and set aside.
• Chop the cilantro.
• Toast the sunflower seeds in a small skillet over medium heat until lightly browned and fragrant, about 5 minutes, stirring occasionally.

Directions

Sauce

1. In a small bowl, whisk together the lime juice, sugar, broth, rice vinegar, coconut aminos, sunflower seed butter, and sriracha.
2. Set aside in refrigerator until ready to use. The cornstarch will be added later.

Pad Thai

1. Prepare the rice noodles according to the package directions. Drain and rinse under cold water to cool completely. Toss with a little vegetable oil to prevent sticking. Set pasta aside in strainer.
2. Heat a large, nonstick skillet or wok over medium-high heat.
3. Pour the oil into the pan and heat until the oil is shimmering.
4. Add the onion and carrots.
5. Stir-fry for 2 minutes.
6. Add the garlic, cabbage, and bell pepper.
7. Stir-fry for 3 minutes.
8. Add the broccoli and ¼ cup of water or broth.
9. Cover and let the broccoli heat through for 1-2 minutes.
10. While the broccoli is heating up, whisk the cornstarch into the reserved sauce.
11. Pour the sauce over the vegetables.
12. When the sauce comes to a boil, stir to coat the vegetables and cook 2 minutes, stirring occasionally.
13. With the noodles in the pasta strainer, rinse under hot water to warm.
14. Drain well and add the noodles to vegetables, tossing gently to combine.
15. Serve immediately, garnished with bean sprouts, cilantro, sunflower seeds, and lime wedges, if desired.

Notes

Chef Joelʼs culinary basics

• To julienne cut carrots, start by choosing large carrots. Wash and trim and cut on the bias, at a 45-degree angle to the carrot. Continue making cuts one at a time and cut lengthwise into strips about ⅛ to ¼-inch thick.
• One way to julienne cut bell peppers is to cut the top and bottom off the pepper, reserving for another use. Hold the pepper upright and cut off each side to end up with four or five pieces, discarding the remaining core. Turn the large pepper pieces skin side down on cutting board. Flatten them with your fingers and use the tip of the knife to remove the ribs from the inside. Cut the pepper into thin strips. If it is a long pepper, cut each section in half to shorten the strips.