- Adaptable to all the vegetables you have on hand! So easy and delicious!
INGREDIENTS
for the Thai pad
4 ounces of brown rice noodles (you can get stir-fried noodles or noodles Pad Thai - and usually it's a half-box)
1 zucchini
1 red pepper
half of a yellow onion
2 carrots
2 tablespoons of oil
1 egg beaten
1/2 cup chopped peanuts
1/2 cup fresh herbs such as coriander, green onions and basil, chopped
For the sauce:
3 tablespoons fish sauce or vegan fish sauce substitute
3 tablespoons brown sugar (or another sweetener)
3 tablespoons chicken broth or vegetables
2 tablespoons white vinegar
1 tablespoon soy sauce
1 teaspoon chili paste (sambal oelek)
INSTRUCTIONS
Place the uncooked noodles in a bowl of cold water to soak.
Spiralize zucchini, red pepper and onion in noodle-like shapes. Cut the carrots into very small pieces (or spiral them, if they are big enough).
Shake the ingredients of the sauce in a jar.
Heat a tablespoon of oil over medium-high heat. Add the vegetables - sauté with tongs for 2-3 minutes or until they are soft and crisp (if they are not spiral, they may need more time). Be careful not to overcook them - they will become soggy and heavy. Transfer to a dish and reserve.
Add another tablespoon of oil to the pan. Drain the noodles - they should be softened now. Add the noodles to the hot pan and sauté for one minute, using tongs to mix. Add the sauce and sauté for a minute or two, until the sauce begins to thicken and stick to the noodles. Push the noodles aside to make a small place for the egg - pour the beaten egg into the pan and let stand for 30 seconds or more. Mix all around with the tongs. The egg mixture will stick to the noodles and everything will start to become sticky.
Add vegetables, mix and remove from heat. Stir in peanuts and herbs and serve immediately.
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