Vegetable Pad Kee Mao

Vegetable Pad Kee Mao is a vibrant and spicy Thai noodle dish that combines flat rice noodles with an array of colorful vegetables and aromatic herbs. This vegan version captures the essence of traditional flavors while providing a hearty and satisfying meal.

Ingredients

• Flat rice noodles - 200 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Shallots - 2, thinly sliced
• Red bell pepper - 1, sliced
• Carrot - 1, julienned
• Broccoli florets - 100 grams
• Baby corn - 100 grams, sliced
• Snow peas - 100 grams
• Thai basil leaves - 1 cup, loosely packed
• Soy sauce - 3 tablespoons
• Dark soy sauce - 1 tablespoon
• Sriracha - 1 tablespoon (adjust to taste)
• Lime - 1, cut into wedges
• Salt - to taste
• Black pepper - to taste

Steps

1. Soak the flat rice noodles in hot water for about 15 minutes or until softened, then drain and set aside.
2. In a large wok or frying pan, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and sliced shallots to the pan, stirring frequently until fragrant, about 1-2 minutes.
4. Add the red bell pepper, carrot, broccoli, baby corn, and snow peas to the wok. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.
5. Add the soaked rice noodles to the wok, followed by the soy sauce, dark soy sauce, and Sriracha. Toss everything together gently for another 3-4 minutes until the noodles are heated through and coated with the sauce.
6. Stir in the Thai basil leaves and cook for an additional minute until they wilt.
7. Season with salt and black pepper to taste. Serve hot with lime wedges on the side.

Nutrition

• Calories: 520
• Protein: 12 g
• Carbs: 85 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 850 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber which aids digestion and promotes satiety.

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