Teresa's Recipes
Thai Pad Hed
Experience the vibrant flavors of Thailand with this mouthwatering Thai Pad Hed, a vegetarian stir-fry that brings together an array of colorful vegetables and succulent mushrooms. This dish is a celebration of umami, enhanced by a harmonious blend of fish sauce, soy sauce, and oyster sauce, all brought to life with a splash of zesty lime juice and a touch of sweetness from brown sugar. Traditionally enjoyed as street food, Pad Hed is not just a meal; it’s a delightful culinary adventure that excites the palate and nourishes the body. Serve it with fragrant rice noodles and a sprinkle of fresh Thai basil for a dish that is as visually appealing as it is delicious.
Ingredients
- 8 oz Cooked rice noodles
- 1 cup, torn Thai basil leaves
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice
- 2 tablespoons Fish sauce
- 2 tablespoons Oyster sauce
- 2 tablespoons Soy sauce
- 1 cup Broccoli florets
- 1 cup, julienned Carrots
- 1 cup, sliced (mixed colors) Bell peppers
- 2 cups, sliced Mushrooms
- 1 tablespoon, grated Ginger
- 3 cloves, minced Garlic
- 2 tablespoons Vegetable oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Calories: 320
- Fat: 12g
- Carbs: 45g
- Protein: 8g
- Sodium: 800mg
- Sugar: 5g
Instructions
- Heat the vegetable oil in a large wok or skillet over high heat.
- Add the minced garlic and grated ginger to the hot oil, stir-frying for about 1 minute until fragrant.
- Introduce the sliced mushrooms, bell peppers, julienned carrots, and broccoli florets to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, lime juice, and brown sugar until well combined, creating your flavorful sauce.
- Pour the sauce mixture over the stir-fried vegetables in the wok and toss to coat them evenly.
- Add the torn Thai basil leaves and the cooked rice noodles to the wok. Stir-fry for an additional 2 minutes until everything is heated through and well mixed.
- Serve hot, garnished with additional Thai basil if desired, and enjoy this flavorful dish!
Tips
- For an extra kick, add sliced fresh chili or chili paste to the sauce.
- Feel free to customize the vegetables based on seasonal availability or personal preference.
- For a gluten-free version, use tamari instead of soy sauce and ensure the oyster sauce is gluten-free.