Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Total time: 1800 s
Yield: 1 serving
Cuisine: American
Ingredients: 2 garlic cloves; 1 fresh coriander leaves; 1/2 onion, sliced; 1 freshly roasted peanuts; 1 lime (3/4 sqeezed; 1/4 wedge); 2 tbsp fish sauce; 1 tbsp sugar; 1 tbsp soy sauce; 1/2 cup water; 1 rice noodles; 1/2 cup sprouted chickpeas; 2 eggs; 1/2 chili; 1 spring onion; 1 celery stalk; 1/2 carrot; 1 tbsp olive oil, extra virgin

MargaretLipinski @cook_2896807

Vegetarian Pad Thai

MargaretLipinski @cook_2896807

Saved

Ingredients

30 mins

1 serving

2garlic cloves
1fresh coriander leaves
1/2onion, sliced
1freshly roasted peanuts
1lime (3/4 sqeezed; 1/4 wedge)
2 tbspfish sauce
1 tbspsugar
1 tbspsoy sauce
1/2 cupwater
1rice noodles
1/2 cupsprouted chickpeas
2eggs
1/2chili
1spring onion
1celery stalk
1/2carrot
1 tbspolive oil, extra virgin

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Steps

30 mins

1

Roast peanuts for 15 min at 180°
2

Mix sauce: water, sugar, lime juice, soy sauce, fish sauce.
3

Finely chop garlic
4

Slice onion, Julianne carrots, slice spring onion, slice celery, rinse chickpea sprouts, slice chili.
5

Place dry noodles in boiling water to soften - 5min
6

Heat olive oil in wok, and brown garlic for 30sec. Add onion slices and cook for a minute.
7

Move everything to the sides and crack both eggs into the center. Break the yokes. Fry.
8

Add carrots, celery, chili slices, sauce, 1/2 the roasted peanuts. Stir until noodles are soft and everything is coated, liquid is gone.
9

Add spring onion slices and chickpea sprouts. Stir another minute or 2.
10

Garnish with fresh coriander, remainder of roasted peanuts and lime wedge. Serve.