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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.
Servings: 4
Ingredients
- Cooked rice noodles
- 8 oz
- Thai basil leaves
- 1 cup, torn
- Brown sugar
- 2 tablespoons
- Lime juice
- 2 tablespoons
- Fish sauce
- 2 tablespoons
- Oyster sauce
- 2 tablespoons
- Soy sauce
- 2 tablespoons
- Broccoli florets
- 1 cup
- Carrots
- 1 cup, julienned
- Bell peppers
- 1 cup, sliced (mixed colors)
- Mushrooms
- 2 cups, sliced
- Ginger
- 1 tablespoon, grated
- Garlic
- 3 cloves, minced
- Vegetable oil
- 2 tablespoons
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!
Dietary Information
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
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