PAD THAI w/VEGETABLES

By BobD

Ingredients

• Time: 45 minutes
• 5 1/3 ounces dried pad Thai rice noodles (see note)
• 2 tablespoons freshly squeezed lime juice and 2 lime wedges for garnish
• 1 tablespoon light brown sugar
• 1/2 teaspoon ground red Thai chilies or cayenne pepper
• 1/2 teaspoon paprika
• 2 tablespoons sweet Thai chili sauce
• 2 tablespoons soy sauce
• 1 cup peanut oil
• 8 green beans, trimmed
• 1 large egg
• 1/4 cup finely diced red onion
• 2 baby bok choy, quartered lengthwise
• 1/4 large red bell pepper, cut into julienne
• 1 cup (lightly packed) thinly sliced Napa cabbage
• 2 scallions, halved crosswise and quartered lengthwise
• 1/2 cup finely diced firm tofu
• 1/4 cup plus 1 tablespoon pad Thai sauce (see note)
• 1/4 cup mixed chopped fresh basil and cilantro leaves
• 1/2 to 3/4 cup fresh bean sprouts
• 2 to 4 tablespoons coarsely chopped roasted salted peanuts.
• Note: Pad Thai noodles and sauce are sold in Asian markets and online.

Details

Servings 2

Preparation

Step 1

1. Place noodles in a bowl and cover with very hot tap water. Allow to sit for 30 minutes. Meanwhile, in a small bowl combine the lime juice, brown sugar, ground chilies, paprika, Thai chili sauce and soy sauce; reserve. Drain noodles well, rinse with cold water and set aside.

2. Place oil in a wok over medium-high heat, and heat to 325 degrees. Add green beans and fry until wrinkled, about 1 1/2 minutes. Transfer beans to a plate, and discard all but 3 tablespoons of oil. Return to medium-high heat and add egg, stirring quickly to set it and scramble it slightly. Transfer to a plate and set aside.

3. To the wok add red onion, bok choy, red bell pepper, Napa cabbage and scallions, tossing for 1 to 2 minutes. Add noodles and toss until coated with oil and almost softened. Add tofu, wrinkled beans and pad Thai sauce; toss until thoroughly heated.

4. Drizzle in reserved lime juice mixture and toss for 5
seconds. Remove pan from heat immediately, then add scrambled egg, basil and cilantro mixture, and bean sprouts. Transfer to a heated serving platter, and garnish with peanuts and lime wedges. Serve immediately.

Yield: 2 servings.