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Vegetarian Pad Thai

Provided by Grocery Shopping Network

  • Prep:
  • Cook:
  • Ready in: 1 hr.
  • Serves:

Ingredients

  • 1/2 lb dried rice stick noodles, preferably medium with
  • 2 tbsp vegetable oil
  • 1/2 tbsp minced garlic
  • 2 shallots, sliced thin
  • 1 tsp ground chili paste or to taste
  • 6 tbsp ketchup
  • 4 tbsp sugar
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 2/3 cup water
  • 3 cups bean sprouts
  • 3 green onions, sliced into 1-inch pieces on the diagonal
  • 1 tbsp vegetable oil
  • 1 shallot, thinly sliced
  • 1/2 tsp minced garlic
  • 2 cups sliced white cabbage
  • 2 red ripe tomatoes, seeded and cut into thin wedges
  • 2 cups broccoli florets, cut into bite-size pieces, blanched, shocked in ice water, and drained
  • 1/2 yellow onion, thinly sliced
  • 1/2 cup julienned snow peas
  • 3 tbsp water
  • 1/4 cup coarsely chopped Roasted Peanuts (optional)
  • 10 fresh cilantro sprigs
  • 4 lemon wedges
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Cooking Instructions

Bring a pot of water to a rolling boil, then add the rice sticks. Stirring often to untangle the noodles, cook for 2 minutes, then rinse extremely well under cold running water. This will ensure that the noodles are clean and free of the pungent dried rice flour odor. Drain the noodles in a colander and spread them out to dry for at least 20 minutes. Noodles will stick together but don't be alarmed.

Meanwhile, heat the 2 tablespoons oil in a large wok or nonstick fry pan over moderate heat. Add the garlic, shallots, and chili paste and allow to sizzle about 30 seconds. Add the ketchup, sugar, soy sauce, salt, and 2/3 cup water and reduce heat to low, stirring frequently for about 5 minutes. Remove 3 tablespoons of the sauce in the pan and set aside.

Add the blanched rice noodles to the bubbling sauce, and using chopsticks, gently separate the rice noodles. Toss until the noodles absorb all the sauce and are cooked, 5 to 7 minutes. Remove from heat. Add the bean sprouts and green onions and fold them into the noodles. Remove pan from heat and set aside.

In another nonstick pan, heat the 1 tbsp oil over moderate heat. Brown the shallot and garlic until aromatic, about 20 seconds. Add the cabbage, tomatoes, broccoli, and onion. Stir-fry until the vegetables soften, 2 to 3 minutes. Add the snow peas, reserved sauce, and 3 tablespoons water and toss for another 2 minutes. Remove from heat.

To serve, portion noodles onto individual dinner plates and top with the sauteed vegetables. Garnish with peanuts, cilantro, and lemon wedges. For extra flavor, serve with cilantro-lime soy sauce on the side.

Wine Pairing(s)

Dr. F. Weins-Prum Riesling Spatlese 'Graacher Himmelreich'

Kerpen Wehlener Sonnenuhr Riesling Spätlese

Willi Schaefer 'Graacher Domprobst' Riesling Spatlese

Vereinigte Hospitien Scharzhofberger Riesling Kabinett

Karthauserhof Riesling Kabinett 'Eitelsbacher Karthäuserhofberg'

Clean Slate Riesling

Moselland Ars Vitis Riesling

Tapestry Riesling

J. S. Adams 'Wehlener Sonnenuhr' Riesling Spätlese

Reichsgraf Von Kesselstatt Riesling Spatlese 'Scharzhofberger'

Nutritional Information per Serving

Calories From Fat 105  Protein 11  Total Fat 11  Carbohydrates 79  
Calories 451  Dietary Fiber 3  Calcium 105  Iron 5  Sodium 825  Vitamin A 717  Vitamin C 82  

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