This Veggie Pad Thai recipe is a source of pride for the creator, designed to replicate the authentic taste of a Thai food truck. It's described as super easy to make and a favorite dinner option.
1. Cook the rice noodles according to the package but undercook by one minute (it will finish cooking later). Chop up your veggies, garlic and shallots.
2. Prepare the sauce. Mix all sauce ingredients together into a smooth consistency. (If you use the vinegar/ brown sugar instead of the tamarind paste, you might want to add more brown sugar to the sauce if it tastes too tangy. I added a few tablespoons)
3. Place all ingredients near stove. Heat up the sesame oil in a large skillet on medium high. Add in your shallots, garlic and chile flakes. Fry 1-2 minutes until the chile is fragrant. Add the zucchini, broccoli and carrots. Sauté 5-10 minutes until they are a little soft and cooked down a bit. You don’t want them too soft. Deglaze the pan with water as needed.
4. Add your noodles and pour the sauce all over them. Mix until coated in sauce about 5 minutes. Don’t cook too long or it will dry.
5. Turn off the heat. Add the cilantro, green onion, peanuts and bean sprouts. Mix well.
6. Plate your Pad Thai. Add cilantro, lime wedges, bean sprouts and peanuts for topping. Enjoy!!!
