This Pad Thai is one of my family’s favorite dishes. Add a heap of grilled chicken or sea food and you have a delicious high protein meal.
I purchase my noodles at the Asian market in town and haven’t seen them online. If you are looking for noodles, you’ll need to check out the Asian markets in your neck of the woods. If anyone knows of a good source for mung bean noodles that would be accessible to everyone (think Whole Foods or perhaps an online retailer) by all means, leave a comment.
Vegetarian Pad Thai
Ingredients
- 6 ounces mung bean noodles
- 3 tablespoons olive oil
- 1 large onion, diced
- 1 head broccoli, chopped into small spears
- ¼ cup water
- 3 cloves garlic
- ½ teaspoon celtic sea salt
- 1 tablespoon toasted sesame oil
- 1 tablespoon agave nectar
- 1 tablespoon ume plum vinegar
- 1 tablespoon arrowroot powder
- 1 tablespoon water
- ¼ cup scallion, thinly sliced
- 1 tablespoon cilantro, finely chopped
- ¼ cup peanuts, roasted and chopped
Instructions
- Bring water for noodles to boil in a large pot
- Cook noodles according to instructions on package, then drain and set aside
- In a 9 inch skillet, heat olive oil, then add onion
- Sauté onions for 10-15 minutes, over medium-low heat until lightly browned
- Add broccoli and ¼ cup water
- Cover pan and sauté 5 minutes or so until broccoli turns bright green and begins to soften
- Stir in garlic and salt
- Then stir in sesame oil, agave and ume vinegar
- In a small bowl, combine arrowroot and 1 tablespoon water, stirring vigorously to make a paste without any lumps
- Pour the paste over the broccoli and mix quickly and vigorously to loosen any of the mixture that sticks to the bottom of the pan
- Place noodles on individual plates, then top with broccoli mixture
- Garnish with scallions, cilantro and peanuts
Equipment
This is a great dish winter, spring, summer or fall. I hope you enjoy it.
We’re back in full swing with baseball. My older son is playing on the All-Star Team again so I’ll be baking dozens of cookies and brownies in the next 6-8 weeks for their tournaments and having quite a few late night dinners after their 6:00 PM practices. I’m not complaining though, it’s so much fun to sit outside in the evening and watch him play. A fabulous way to spend summer nights!
Jenn says
I tried this a while ago and loved it, but now having moved to Canada and finding I can’t have sesame or peanuts… I don’t know what to do! I can’t find ume plum vinegar in my area, so I’m not sure what to sub for the vinegar and sesame oil! :(
Gideon says
Aren’t mung bean noodles also known as cellophane noodles?
Janeece Vanwinkle says
There is a coop coming out of Oregon that delivers monthly and you can order on their website. A lot of the products recommended on this website can be purchased very affordably. It’s called Azure Standard…check it out on line…happy shopping
Wayne Strunk says
I believe this is a actual great weblog. Really Great.
Anastasia@healthymamainfo.com says
Amazing recipe! me and my family enjoyed this meal so much!
Jill Johnson says
After literally YEARS of Pad Thai trial and errors, this recipe WORKS! Thanks so much! No need to look further! So simple and so delicious.
Mindy P says
Just wondering what the arrowroot powder was for (and what the heck it is)? Is it more just for thickening? I couldn’t find it at the market I shop at which has lots of other hard to find GF flours. Can I substitute something else I may have laying around?
Thanks! Looking forward to trying this!
michaelk says
I use Dynasty SaiFun Bean Threads Noodles, 5.29-Ounce Bags
You can buy them from AMAZON.com (Pack of 12) for $18.28 + $7.91 shipping.
I purchase them locally (Chicago)for $1.29 per bag.
Damon says
Looks great! Yet another “never heard of mung bean noodles” here. Do they HAVE to be cooked or do you think they can be eaten raw after rinsing and soaking like the kelp noodles? Thanks!
Danielle says
These are the best mung bean noodles!
http://shop.oway.com.au/epages/oway.sf/?ObjectPath=/Shops/oway/Products/6229086
(Explore Asian Mung Bean Fettuchini)