Vegetable Pad Thai

Provided by Kerry Simon Prime Steakhouse

Adapted by StarChefs.com

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Prep: 20 mins
Cook: 10 mins
Ready in: 30 mins

Serves:

Ingredients

1 package (13-ounces) rice noodles
1 cup lite soy sauce
1 cup ketchup
1/4 cup fish sauce
1/4 cup lime juice
1/4 cup water
1/2 tablespoon ginger, chopped
1 tablespoon Srirachi sauce
1/4 cup brown sugar
1/2 tablespoon chopped garlic
1 tablespoon tamarind puree
2 tablespoon Pure olive oil, divided
4 eggs
2 tablespoon jalapeno, sliced
2 tablespoon red onion, thinly sliced
1/4 cup red bell pepper, thinly sliced
1 cup snap peas
1 cup bok choy, sliced
1/2 cup equal parts mint, basil and cilantro, chopped
1 cup bean sprouts
1/2 cup green onions, chopped
1/2 cup peanuts, chopped

Cooking Instructions

METHOD:

In a bowl, pour 2 quarts of boiling water over the rice noodles, let sit for 5 minutes then cool and strain.

Meanwhile, in a small sauce pot over medium-high heat, combine the soy sauce, ketchup, fish sauce, lime juice,water, ginger, Srirachi sauce, brown sugar, garlic and tamarind puree. Strain and set aside to cool.

Heat a large skillet or wok. Add 1 tablespoon oil. Scramble the eggs and cook in the skillet until just done, set aside.

Add the jalapeno, red onion, red bell pepper, snap peas and bok choy to the skillet with another tablespoon olive oil. Cook for 1 minute then add the noodles and 3/4 cup of the sauce. Once the noodles are hot, add the herbs, bean sprouts and green onions. Remove from the heat and serve in bowls garnished with the peanuts.

Round Out the Meal:

Add other ingredients like soy beans or petite peas.

Kid Friendly:

This is kid friendly!