Vegetarian Pad Thai
This traditional Thai noodle recipe gets the Trashless twist with the addition of a larger variety of vegetables: thinly sliced green beans and shiitake mushrooms, carrot ribbons, and plenty of herby cilantro and Thai basil for a big punch of flavor.
Servings
Produce
Garlic (Organic)
2 1 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
6 3 oz
Basil - Thai Sweet
.25 0.13 oz
Cilantro (Organic)
.25 0.13 oz
Green onion
3 1.5 oz
Green Beans
4 2 oz
Shiitake mushrooms
4 2 oz
Protein & more
Brown Rice Noodles
1 0.5 Package
Cashews
2 1 oz
Pantry items
Sesame oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Pad Thai Sauce, vegan
Sea kelp powder
2 1 teaspoon
Vegan Brown Sugar
1 0.5 teaspoon
Rice vinegar
1 0.5 tablespoon
Tamari
3 1.5 tablespoon
Sriracha
.5 0.25 teaspoon
Vegetable broth
0.25 0.13 cup
Prep ahead (optional)
a. Thinly slice green beans at an angle. b. Thinly slice the green part of green onions at an extreme angle; slice the white part lengthwise. c. Peel carrots and continue using peeler to cut ribbons. d. Thinly slice shiitake mushroom caps; compost tough stems. e. Thinly slice yellow onion. f. Rough chop cilantro stems and leaves. g. Stack thai basil leaves, roll, and thinly slice. h. Mince garlic.
Instructions
1
Cook brown rice noodles:
a. In large saucepan or dutch oven, add 8 cups water and 2 tsp salt. Cover and bring to a boil over high heat.
b. Add brown rice noodles; stir immediately to avoid sticking. Return to a boil, then reduce heat to medium-high and cook until tender, about 10-11 minutes. Drain noodles.
2
Cook pad Thai:
a. In large sauté pan or wok over high heat, add 2 tbsp sesame oil. Add yellow onion (thinly slice), garlic (mince), green beans (slice at extreme angle), shiitake mushrooms (thinly slice, compost tough stems), and the white parts of the green onion (thinly slice lengthwise). Stir-fry until vegetables soften slightly, about 2 minutes.
b. Add noodles and pad Thai sauce; toss to coat.
3
Serve:
a. In small sauté pan over high heat, add cashews (rough chop). Toast until golden, about 1-2 minutes. Watch closely!
b.Divide pad Thai among bowls or plates. Garnish with green tops of green onions (slice at an extreme angle), cilantro (rough chop leaves and stems), Thai basil (stack leaves, roll lengthwise, slice ribbons), carrots (peel and continue using peeler to cut ribbons) and cashews. Enjoy!
Chef's notes
Waiting for large pots of water to boil can feel excruciatingly long. Get that started and use the time waiting to prep all the produce, set the table, and drink wine.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX