Introduction
Jamie Oliver’s Veggie Pad Thai is a delightful and colorful stir-fry that celebrates the fresh, vibrant flavors of vegetables combined with classic Thai ingredients. This dish is not only packed with nutritional goodness but also provides a fantastic, meat-free alternative to traditional Pad Thai. With its array of textures and flavors—from crunchy peanuts to aromatic herbs—this recipe is sure to satisfy both vegetarians and meat-lovers alike.
Detailed Ingredients with measures
Rice noodles – 200g
Sunflower oil – 2 tablespoons
Red onion – 1, sliced
Garlic – 2 cloves, minced
Carrot – 1, julienned
Red bell pepper – 1, sliced
Broccoli – 100g, chopped into florets
Mange tout – 100g
Soy sauce – 2 tablespoons
Peanut butter – 1 tablespoon
Lime – 1, juiced
Ground coriander – ½ teaspoon
Chili flakes – to taste
Salt – to taste
Fresh coriander – a handful, chopped
Roasted peanuts – a handful, chopped
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Serves 2-3 people
Detailed Directions and Instructions
Step 1: Prepare the Noodles
Soak the rice noodles in warm water for about 30 minutes or until softened. Drain and set aside.
Step 2: Make the Sauce
In a bowl, mix together soy sauce, lime juice, and a pinch of sugar to create the sauce.
Step 3: Cook the Vegetables
In a large pan or wok, heat oil over medium heat. Add chopped garlic and onion, frying until softened.
Step 4: Add More Vegetables
Stir in the bell peppers, carrots, and any other desired vegetables. Cook until they begin to soften.
Step 5: Combine Noodles with Sauce
Add the drained rice noodles to the pan and pour in the sauce. Toss everything together to ensure the noodles are well coated.
Step 6: Add Peanuts and Herbs
Stir in crushed peanuts and fresh herbs such as cilantro and basil for added flavor.
Step 7: Serve
Serve the veggie pad Thai in bowls, garnished with lime wedges and additional herbs if desired.
Notes
Note 1: Adjusting Spice Level
You can increase or decrease the amount of chili or hot sauce to suit your spice preference.
Note 2: Vegetable Variations
Feel free to substitute or add any vegetables you prefer, such as broccoli or snap peas.
Note 3: Gluten-Free Option
Use gluten-free soy sauce to make this dish suitable for those with gluten intolerance.
Note 4: Protein Addition
If desired, add tofu or tempeh for extra protein and richness.
Note 5: Storage
Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat before serving.
Cook techniques
Stir-frying
Stir-frying is a quick cooking technique that involves cooking food in a small amount of oil over high heat. It helps retain the texture and flavors of the ingredients.
Noodling
Cooking noodles properly is crucial for Pad Thai. They should be soaked until tender but still have a bit of bite to them, ensuring they absorb the flavors of the dish without becoming mushy.
Vegetable preparation
Slice vegetables uniformly for even cooking and to ensure they complement the dish’s overall texture. Fresh vegetables should be washed and cut just before cooking to maintain their crispness.
Flavor balancing
Achieving the perfect balance between sweet, sour, and salty flavors is essential in Pad Thai. Adjusting ingredients like tamarind, lime, and sugar can enhance the dish’s overall taste.
Garnishing
Garnishing with fresh herbs, lime wedges, and crushed peanuts adds visual appeal and enhances the flavor profile of the dish. Always add garnishes just before serving for maximum freshness.
FAQ
Can I use different vegetables in this recipe?
Yes, you can substitute or add any vegetables you prefer or have on hand, such as bell peppers, broccoli, or carrots.
What type of noodles should I use?
Rice noodles are traditional for Pad Thai, but you can also experiment with other noodle types if you prefer.
Can I make this dish gluten-free?
Yes, use gluten-free soy sauce or tamari instead of regular soy sauce to make it gluten-free.
How can I make it vegan?
Ensure that you are using vegan ingredients, such as omitting any eggs or using tofu as a protein substitute.
What can replace tamarind paste?
If you don’t have tamarind paste, a mixture of lime juice and a bit of brown sugar can be a good alternative.
Conclusion
This Veggie Pad Thai recipe is a vibrant and satisfying dish that perfectly balances flavors and textures. It’s a wonderful way to incorporate more vegetables into your diet while enjoying a classic favorite. Whether you’re a vegetarian or simply looking to try something new, this dish is sure to please!
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