Vegetarian Pad Kee Mao

Vegetarian Pad Kee Mao is a flavorful Thai-inspired pasta dish featuring wide rice noodles tossed with fresh vegetables and aromatic herbs in a savory sauce. It's a delightful and satisfying meal that brings together the essence of Thai cuisine in a vegetarian format.

Ingredients

• Rice noodles - 200 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Red bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli florets - 100 grams
• Snow peas - 100 grams
• Green onion - 2 stalks, chopped
• Thai basil leaves - 1/2 cup, packed
• Soy sauce - 2 tablespoons
• Oyster sauce (vegetarian) - 1 tablespoon
• Chili sauce - 1 tablespoon
• Lime - 1, cut into wedges for serving
• Roasted peanuts - 2 tablespoons, crushed (for garnish)

Steps

1. Soak the rice noodles in hot water for about 15 minutes or until softened, then drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat.
3. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
4. Add the sliced red bell pepper, julienned carrot, broccoli florets, and snow peas to the skillet, stir-frying for 3-4 minutes until the vegetables are tender-crisp.
5. Push the vegetables to one side of the skillet, then add the softened rice noodles to the other side.
6. Pour the soy sauce, vegetarian oyster sauce, and chili sauce over the noodles and mix everything together, ensuring the noodles are well coated.
7. Add the chopped green onion and Thai basil leaves, and stir-fry for another 2-3 minutes until heated through.
8. Serve the Vegetarian Pad Kee Mao hot, garnished with crushed roasted peanuts and lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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