Pad Thai with Veggies
Pad Thai with Veggies
This Pad Thai recipe includes Carrots, Mushrooms and Peas. This recipe is delicious the way it is. If you choose, you may swap out for your favorite veggies or to with what you have on hand instead.
I like to prepare to make this recipe early in the day. By chopping vegetables and making the sauce. Then when it is time to eat, I can put everything together easily.
INGREDIENTS:
1/2 lb Pad Thai Rice Noodles
2 tbsp Oyster Sauce
2 tbsp Sugar
2 tbsp Olive Oil
1 Small White Onion, chopped
4 oz Mushrooms, sliced
1/2 tsp Garlic Salt
2 cups Carrots, julienned
2 Green Onions, greens only
cut into 1/2 inch pieces then thinly sliced,
plus some for garnish
1/3 cup Frozen Peas
2 Eggs, beaten
1 cup Bean Sprouts
1/4 cup Peanuts, ground
INSTRUCTIONS:
Pad Thai Rice Noodles: In a medium sized saucepan boil water, when water comes to a boil remove pan from heat, add the Rice Noodles and cover, let set for about 5 minutes. After 5 minutes drain the noodles in a colander.
Sauce: In a small bowl, whisk together oyster sauce and sugar, set aside.
Stir-Fry: In a large skillet or wok heat the olive oil. When oil is heated, add the chopped onion and sliced mushrooms cook over high heat, stirring occasionally until they are lightly browned, about 5 minutes. Add julienned carrots and garlic salt, stir fry until heated through for about 2 minutes. Add noodles, peas, green onion (not all, save some green onion for garnish if you choose) stir-fry until heated through for another 2 minutes or so.
Push the noodles to the sides leaving the center of the pan open. Add the beaten eggs to the center of the pan. Cook stirring occasionally until the eggs are set, about 2 minutes. Add bean sprouts and the sauce, gently toss everything together. Stir-fry until the noodles and bean sprouts are evenly coated, the sauce is thickened slightly and everything is heated through for about 4 minutes.
Transfer to a serving platter and garnish with peanuts and sliced green onion greens if you would like.
Enjoy!
