Recipes
Recipe: Veggie pad thai
Recipe: Veggie pad thai
Recipes
Recipe: Veggie pad thai
Pad Thai was always a take-out favourite of mine. I think this
vegetarian recipe is as good as you’ll get in a restaurant— in fact it’s fresher tasting and much lower in fat than most take-out Pad Thai (which can have as much as 34 grams of fat per serving!), so you can have a guilt-free second serving. If you’re a seafood fan, swap out the chicken for 1 pound of grilled or
steamed shrimp.
Ingredients
Directions
1 Bring a large pot of salted water to a boil, and cook the noodles according to the package instructions. Drain, and set aside.
2 In a small bowl, whisk together the lime juice, 1⁄3 cup of water, and the fish sauce, rice vinegar, sugar, sweet chili sauce, canola oil, shallot, and garlic. Add the warm noodles and toss.
3 Heat the olive oil in a large skillet over medium-high heat, and add the eggs. Tilt the skillet so the eggs cover the entire inside of the pan. Cook for 30 seconds. Flip the eggs over and cook for 30 seconds more, until the eggs are cooked through. Transfer the egg “pancake” to a cutting board and let it cool. Slice into thin strips and set aside. Top the noodles with the peanuts, sprouts, and scallions. Using a pair of tongs or two large spoons, toss until the noodles are evenly coated. Sprinkle with the cilantro, top with the cooked egg, and serve immediately.
Serves 4.
BUY THIS BOOK
Excerpted from Deliciously G-Free by Elisabeth Hasselbeck. Copyright © 2012 by Elisabeth Hasselbeck. Excerpted by permission of Ballantine Books, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Ingredients
- 1/2 pound gluten-free wide rice noodles
- 1/3 cup fresh lime juice
- 3 tablespoons gluten-free fish sauce
- 1 tablespoon gluten-free rice vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon gluten-free sweet chili sauce
- 1 tablespoon canola oil
- 1 shallot, finely minced
- 2 garlic cloves, finely minced
- 1 teaspoon olive oil
- 2 eggs, lightly beaten
- 1/3 cup unsalted roasted peanuts, coarsely chopped
- 2 cups bean sprouts
- 4 scallions, thinly sliced, using both white and green parts
- 1/2 cup packed fresh cilantro leaves, chopped
Directions
1 Bring a large pot of salted water to a boil, and cook the noodles according to the package instructions. Drain, and set aside.
2 In a small bowl, whisk together the lime juice, 1⁄3 cup of water, and the fish sauce, rice vinegar, sugar, sweet chili sauce, canola oil, shallot, and garlic. Add the warm noodles and toss.
3 Heat the olive oil in a large skillet over medium-high heat, and add the eggs. Tilt the skillet so the eggs cover the entire inside of the pan. Cook for 30 seconds. Flip the eggs over and cook for 30 seconds more, until the eggs are cooked through. Transfer the egg “pancake” to a cutting board and let it cool. Slice into thin strips and set aside. Top the noodles with the peanuts, sprouts, and scallions. Using a pair of tongs or two large spoons, toss until the noodles are evenly coated. Sprinkle with the cilantro, top with the cooked egg, and serve immediately.
Serves 4.
BUY THIS BOOK
Excerpted from Deliciously G-Free by Elisabeth Hasselbeck. Copyright © 2012 by Elisabeth Hasselbeck. Excerpted by permission of Ballantine Books, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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