Vegetarian Phad Thai

prep time:: 1 hr
total time:: 1.5 hr

Serves 4

A modified version of Pad Thai, submitted to Allrecipes by SKLIMCZAK, who says: “This recipe is the closest I’ve come to imitating the heavenly Phad Thai I had in London. It’s a little sweeter than the Phad Thai dishes I’ve tried in the U.S. Raw cabbage and/or carrots may also be served on the side.” My variation eliminates gluten & dairy from the process, as well as refined sugars.

ingredients

1/2 lb dried rice noodles
1 tbs vegetable oil
2 eggs, beaten
1 tbs sesame oil
3/4 c organic peanut butter
2 tbs and 2 tsp water
2 tbs and 2 tsp Braggs Liquid Aminos or wheat free Tamari
1/2 c rice milk
1/2 c agave nectar (optional, but makes it more authenthic in flavor)
2 tbs and 2 tsp lemon juice
1 tbs garlic powder
1 1/2 tsp paprika
cayenne pepper to taste
1/2 lb mung bean sprouts
1/2 c shredded carrots
2 tbs chopped green onions
OR 1 bag of frozen Thai blend veggies in lieu of the above 3 ingredients
1/4 c chopped, unsalted dry-roasted peanuts

directions

1
Submerge the rice noodles in a large bowl of hot water for about an hour.
2
Pour a bit of the vegetable oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
3
In a saucepan, mix together sesame oil, peanut butter, water, aminos, rice milk, agave, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
4
Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately.