pad thai copycat Noodles

I used to be a good cook. I had an arsenal of favorite recipes...... until I went plant based. Now I’m starting over. But it’s worth it!

Pad Thai

Serves 4

A quick and delicious replica of the Noodles & Company Pad Thai recipe. Break out the bowls and bring out the bread and gather the family around the table.

For the Sauce

½ cup boiling water

¼ cup brown sugar

6 tablespoons lime juice (bottled), use fresh if you have it

¼ cup rice vinegar

¼ cup Thai fish sauce

2 teaspoons Sriracha

For the Pad Thai

12 ounces fettuccini or linguini, uncooked

2 tablespoons canola oil

½ yellow onion, sliced

3 cloves fresh garlic, pressed or minced

3 eggs, lightly beaten

3 cups vegetables (½ cup sliced cabbage, ½ cup sliced mushrooms, 1 cup sliced carrots, 1 cup chopped broccoli)

Garnish: cilantro, sliced green onions, lime wedges

Instructions

1. Pour boiling water over brown sugar. Stir until dissolved. Stir together remaining sauce ingredients.

2. Cook noodles as directed on package.

3. In a wok or large non-stick skillet over medium-high heat, add one tablespoon oil then add onions. Cook for 1 minute. Stir in garlic. Cook 30 seconds. Add eggs and stir frequently until cooked thoroughly. Remove all from pan.

4. Add remaining one tablespoon oil to pan and stir-fry vegetables until crisp, yet tender. Add half of sauce mixture and reduce slightly - 1 to 3 minutes, adding more sauce if needed based on desired moisture in the dish. Stir in noodles, cooked egg mixture and serve immediately in bowls. Garnish as desired.

By Jen Haugen Adapted from Melissa d'Arabian

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