Summer Vegetable Pad Thai Recipe

From Dorothy McNett's Recipe Book.

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Summer Vegetable Pad Thai

From Dorothy McNett's recipes at Just use the summer bounty of fresh vegetables!

2 tablespoons rice wine vinegar
2 tablespoons Asian fish sauce, or soy sauce
3 tablespoons catsup
1 teaspoon raw sugar or honey
1/2 teaspoon cayenne

2 medium sized zucchini
3-4 cloves garlic, finely minced
1 red or green bell pepper, thinly sliced
2 - 3 green onions, sliced
2 tablespoons extra virgin olive oil
1 egg, whisked in a bowl
2 cups bean sprouts
1/3 cup roasted cashews or peanuts
1/3 - 1/2 cup chopped fresh cilantro

In a bowl whisk together the vinegar, fish sauce, catsup, sugar, and cayenne to make a sauce. Set aside. Grate the zucchini into long noodle sized strips. Dice the garlic, slice the bell pepper and the onions. In a large stir fry pan or saute pan, heat the olive oil and then add the zucchini, cook and stir about 3 minutes. Remove to a bowl. Reheat the pan and stir fry the garlic, pepper, and onions, adding more oil if necessary. Cook about 3 minutes. Whisk the egg and add to the vegetables along with the zucchini and bean sprouts. Cook and stir several minutes, adding the reserved sauce. Place in a large serving bowl, top with the nuts and the snipped fresh cilantro.

Recipe created 2015-08-16.

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