Sunshine Pad Thai (Vegetarian)

Sunshine Pad Thai (Vegetarian)

Pad thai is nearly always a crowd-pleaser. It's the sort of food that's good, even when it's bad. I mean, everyone loves a noodle-based stir-fry. Also, all the gluten-free people can get on board, because, rice noodles. Today's recipe is the riff on pad thai I've been making lately - combining a Thai heart and a California spirit. Hot water is traditionally used to soften the rice noodles. I boost that water with lots of turmeric and the noodles drink it up until they glow a hot yellow. Also, this typically ends up being a one-dish meal for us, and I can't help but add a significant green component. Enter broccolini.

Sunshine Pad Thai (Vegetarian)

Like any other stir fry, you want to have all your ingredients prepped, and your noodles soaked before you fire up the burner. Once you start cooking, things go down fast. For this recipe I have you cook the broccolini first, remove it from the pan, and then proceed with the recipe. One pan meal.

Sunshine Pad Thai (Vegetarian)

The other wild card here is in relation to the bean sprouts. Sometimes, none of the stores within walking distance of my house have them, or they are sad looking. I substitute dice celery, which I actually love - lots of crunch and flavor! Hope you enjoy!

Sunshine Pad Thai (Vegetarian)

Sunshine Pad Thai (Vegetarian)

Sunshine Pad Thai (Vegetarian)

Rice noodles come in varying thicknesses - I like to opt for the wide ones - 1/4-inch. As far as sugar goes, you can use brown, palm, or coconut sugar here. Or, granulated sugar. To go the extra step and make this vegan, simply leave out the egg - still really delicious! Keeping things gluten-free? Look for tamari or soy sauce labeled gluten-free.

6 ounces dried rice noodles
1 1/2 tablespoons dried turmeric powder
3 tablespoons white vinegar
3 tablespoons sugar
2 tablespoons vegetarian "fish" sauce or soy sauce
2 tablespoons sunflower oil
1 bunch of broccolini, trimmed
6 ounces extra-firm tofu, crumbled
1 egg
3/4 cup bean sprouts or diced celery
1/3 cup roasted peanuts
3 green onions, thinly sliced
2 limes, cut into wedges

Fill a large bowl with boiling water, stir in the turmeric, and the noodles. Use a fork to swish them around a bit, and soak until the noodles are pliable and bendy - 5 to 10 minutes. Drain and set aside.

In the meantime, whisk together the vinegar, sugar, and soy sauce in a small bowl.

Just before you're ready to eat, heat the oil in a wok or large skillet over high heat. Stir in the broccoli, cover, and allow to cook for a few minutes, until the broccolini is bright green, but still al dente. Remove it from the pan, and set aside. Next, add the tofu to the pan, and cook until it begins to brown, a couple of minutes. Add the noodles, and the sauce, and stir constantly until the noodles absorb the sauce - a minute or so.

Push the noodles to the side, add the egg, whisk and break it up with the spatula, and allow it to set a bit, 10 or 20 seconds. Break it up, and toss the egg with the noodles. Add the bean sprouts, peanuts, and scallions. Transfer to a large platter and serve topped with the broccolini, and lime wedges.

Serves 4.

The pad thai recipe I've enjoyed most in recent years is from Kris Yenbamroong's Night + Market Cookbook, and my recipe uses his as a jumping off point. This book has been one of my favorites to cook from over the past few months, and I love that he doesn't leave home cooks in the dust. For example, he tells us it's cool to use white vinegar and sugar in place of (harder to source), palm sugar and white vinegar. And that's what you see here.

Prep time: 15 min - Cook time: 10 min

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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Comments

I love how surprisingly simple pad thai recipes are as they always end up so flavorful and delicious. I have never seen or thought to soak the noodles in spice seasoned water, what an amazing idea! Unfortunately, I am allergic to turmeric, Heidi, do you have any suggestions for other spices I could use to soak my noodles in?

BTW, I love your blog and books! And the incredibly beautiful photos from India are gorgeous!

Jen@sweetgreenkitchen

Yum! Made this for dinner tonight. I love the bright yellow turmeric noodles. I want to try that with other pasta...maybe in a pasta salad. Beautiful, tasty, fast dish!

Priscilla

Another smash hit! Delightfully light and tangy (adding the lime juice at the very end on top of the warm roasted peanuts makes it even more pizzazzy)! I threw in some shredded coconut with the peanuts when roasting, which was a delectable coup de glace. Sensational!

Pat

I cannot get over how absolutely amazing this is. The bright yet comforting flavors, the one pot aspect, the semi quick prep time. This recipe has it all. And after seeing you reference the Night + Market book several times now, I think I am finally ready to take the plunge and purchase it for myself. Thank you for another dynamite recipe.

Claudia

Made this with what I had - broccoli, cashews for peanuts, no green onion or bean sprouts/celery - and brown rice noodles. Still delicious!
Used fish sauce as it's what I had and lowered the sugar a bit. Put in probably 1/2 tsp of tamarind paste as well since I had it. Doubled the egg to make up for less of other ingredients. ;)

Jen

I haven't made many recipes like this in the past because I find the flavors so hard to replicate at home. However, this was pretty good. It had the Pad Thai taste and was SUPER easy -- a 3 ingredient sauce! Will be saving this one for the archives.

Emily

I have so many much loved recipes from you but this is now almost my favorite. (#wafflesforever) Celery is genius! I made substitutions based on what I had on hand which included the extremely non-traditional ghee in place of sunflower oil...um that was delicious. I might do that every time :-)

Sam

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