Vegetable Pad Thai with Tinkerbell Peppers, Peanuts & Thai Basil

Vegetable Pad Thai

with Tinkerbell Peppers, Peanuts & Thai Basil

35 MIN
4 Servings
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From the Test Kitchen

Pad Thai is a popular stir-fried dish that combines springy, absorbent rice noodles, flavorful sauce, eggs and vegetables—plus a dash of citrus. In this recipe, we’re preparing a quick summer pad Thai with seasonal tinkerbell peppers, whose vibrant colors brighten up each bowl. Our garnishes of chopped peanuts and fragrant Thai basil perfectly complement the delicious peanut-hoisin sauce.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter the limes. Peel and finely chop the garlic and ginger. Cut off and discard the stem ends of the peppers; remove and discard any seeds, keeping the peppers intact. Cut the peppers into ¼-inch-thick rings. Peel the carrots and grate on the large side of a box grater. Pick the basil leaves off the stems; discard the stems. Roughly chop the peanuts.

Beat the eggs & make the sauce:
2 Beat the eggs & make the sauce:

Crack the eggs into a medium bowl; beat until smooth. Set aside. In a separate medium bowl, combine the hoisin sauce, peanut butter, sweet chili sauce, the juice of 4 lime wedges and ¼ cup of water; whisk until smooth.

Cook the noodles:
3 Cook the noodles:

Add the noodles to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, until tender. Drain thoroughly and rinse under cool water for 30 seconds to 1 minute to stop the cooking process.

Cook the vegetables:
4 Cook the vegetables:

While the noodles cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the peppers are slightly softened. Add the carrots; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the carrots are slightly softened.

Add the eggs:
5 Add the eggs:

Using a spoon, move the vegetables to 1 side of the pot. Add 1 teaspoon of olive oil to the other side of the pot; once hot, add the beaten eggs; season with salt and pepper. Cook, frequently stirring the eggs, 1 to 2 minutes, or until just cooked through. Stir the vegetables and eggs to thoroughly combine.

Finish the pad Thai & serve your dish:
6 Finish the pad Thai & serve your dish:

Rinse the cooked noodles under warm water to loosen; drain thoroughly. Add the rinsed noodles and sauce to the pot of vegetables and eggs. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through; season with salt and pepper to taste. Divide the finished pad Thai between 4 dishes. Garnish with the basil (tearing any larger leaves just before adding) and peanuts. Serve with the remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter the limes. Peel and finely chop the garlic and ginger. Cut off and discard the stem ends of the peppers; remove and discard any seeds, keeping the peppers intact. Cut the peppers into ¼-inch-thick rings. Peel the carrots and grate on the large side of a box grater. Pick the basil leaves off the stems; discard the stems. Roughly chop the peanuts.

2 Beat the eggs & make the sauce:

Crack the eggs into a medium bowl; beat until smooth. Set aside. In a separate medium bowl, combine the hoisin sauce, peanut butter, sweet chili sauce, the juice of 4 lime wedges and ¼ cup of water; whisk until smooth.

Beat the eggs & make the sauce:
Cook the noodles:
3 Cook the noodles:

Add the noodles to the pot of boiling water. Cook, stirring occasionally, 5 to 7 minutes, until tender. Drain thoroughly and rinse under cool water for 30 seconds to 1 minute to stop the cooking process.

4 Cook the vegetables:

While the noodles cook, in a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and ginger; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the peppers; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the peppers are slightly softened. Add the carrots; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the carrots are slightly softened.

Cook the vegetables:
Add the eggs:
5 Add the eggs:

Using a spoon, move the vegetables to 1 side of the pot. Add 1 teaspoon of olive oil to the other side of the pot; once hot, add the beaten eggs; season with salt and pepper. Cook, frequently stirring the eggs, 1 to 2 minutes, or until just cooked through. Stir the vegetables and eggs to thoroughly combine.

6 Finish the pad Thai & serve your dish:

Rinse the cooked noodles under warm water to loosen; drain thoroughly. Add the rinsed noodles and sauce to the pot of vegetables and eggs. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through; season with salt and pepper to taste. Divide the finished pad Thai between 4 dishes. Garnish with the basil (tearing any larger leaves just before adding) and peanuts. Serve with the remaining lime wedges on the side. Enjoy!

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