Vegetarian Pad Thai with Carrots & Peanuts

Uploaded By: agsheeran

Tags: marley

Pad Thai is one of our favorite street foods to recreate at home. Typically, it requires a lot of ingredients, but you're in luck because we made a pared-down veggie version. It’s OK if the noodles stick to the pan while stir-frying; it's supposed to get a little messy. And just like your favorite takeout, the leftovers will be great the next day!

Serves: 2

Cook Time: 25 minutes

Ingredients:

1 carrot
2 scallions
garlic
¼ oz of fresh cilantro
2 (1 oz) salted peanuts
1 lime
2 oz of tamari soy sauce
2 oz of dark brown sugar
5 oz of pad Thai noodles
kosher salt
neutral oil
2 large eggs

Instructions:

Scrub carrot, then coarsely grate on the large holes of a box grater. Trim scallions, then thinly slice, keeping dark greens separate. Finely chop 2 teaspoons garlic. Coarsely chop cilantro leaves and stems. Coarsely chop all of the peanuts.
Squeeze juice from half of the lime (about 1½ tablespoons) into a small bowl. Cut remaining lime half into wedges. Into same bowl, whisk in tamari, ¼ cup warm tap water, and 3 tablespoons brown sugar until combined. Set tamari sauce aside until step 5.
Bring a large pot of salted water to a boil. Add noodles to pot and cook, stirring occasionally to prevent sticking, until al dente, 6-8 minutes. Drain noodles, then rinse under cold water and toss with 1 teaspoon oil.
In a second small bowl, whisk to combine 2 large eggs with a pinch of salt. Heat 2 teaspoons oil in a large nonstick skillet over medium-high, tilting to coat skillet. Add eggs and cook, stirring gently, until scrambled, about 2 minutes. Transfer eggs to a cutting board and chop into small pieces, if desired. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high. Add carrots, sliced scallion whites and light greens, and chopped garlic; cook, stirring, until fragrant, about 1 minute. Season to taste with salt. Add noodles and tamari sauce to skillet. Cook, tossing, until liquid is nearly evaporated and noodles are coated in sauce, 5-7 minutes.
Add eggs to skillet with noodles, then increase heat to high and continue to cook until noodles are slightly browned in spots, about 2 minutes. Remove from heat and fold in chopped cilantro. Serve vegetarian pad Thai sprinkled with chopped peanuts and remaining sliced scallions. Serve any lime wedges on the side for squeezing. Enjoy!

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Original URL: https://marleyspoon.com/menu/238330-vegetarian-pad-thai-with-carrots-peanuts