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CookPal AI
Vegetarian Phad Thai

Vegetarian Phad Thai

Cost $15, save $20

Source: Recommended by CookPal

  • 20 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Noodles and Base

    • 1 pound dried rice noodles
    • 2 tablespoons vegetable oil
    • 🥚 4 eggs, beaten

  • Sauce Ingredients

    • 2 tablespoons peanut oil
    • 1 ½ cups peanut butter
    • 💧 ⅓ cup water
    • ⅓ cup soy sauce
    • 🥛 1 cup milk
    • 1 ¼ cups brown sugar
    • 🍋 ⅓ cup lemon juice
    • 2 tablespoons garlic powder
    • 1 tablespoon paprika
    • Cayenne pepper to taste

  • Vegetables and Garnish

    • 1 pound mung bean sprouts
    • 🥕 1 cup shredded carrots
    • 🧅 ¼ cup chopped green onions
    • ½ cup chopped unsalted dry-roasted peanuts
    • 🍋 1 lime, cut into wedges

STEPS

1

Submerge the rice noodles in a large bowl of hot water for about an hour.

2

Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to a plate. Set aside.

3

In a saucepan, mix peanut oil, peanut butter, water, soy sauce, milk, brown sugar, lemon juice, garlic powder, and paprika. Heat until sauce becomes smooth. Season with cayenne pepper.

4

Drain the noodles; they should be flexible but still firm. Heat remaining vegetable oil and stir-fry the noodles for 2 minutes until tender.

5

Add peanut sauce, sprouts, carrots, scallions, ground peanuts, and scrambled eggs to the noodles. Stir-fry on low heat until vegetables are crisp-tender, about 5 minutes.

6

Serve immediately and garnish with lime wedges.

NUTRIENTS

Per 1 serving

🔥

830

Calories

  • 24
    Protein
  • 104
    Carbs
  • 39
    Fats

💡 Soaking rice noodles beforehand ensures they turn tender during cooking.Adjust sweetness and spiciness to taste by balancing brown sugar and cayenne pepper.Serve with raw cabbage or extra shredded carrots for added crunch.