Blogs

Quick links
Turn on suggestions Auto-suggest helps you quickly narrow down your search results by suggesting possible matches as you type.
Auto-suggest helps you quickly narrow down your search results by suggesting possible matches as you type.
Showing results for 
Search instead for 
Do you mean 
David_Venable

Easy Vegetarian Pad Thai - What's Your Favorite Noodle Dish?

by on ‎08-18-2014 06:25 PM

Hello, foodies…


I hope you all had a terrific weekend. I’m still on cloud nine after spending Friday, Saturday, and Sunday with 80 energetic foodies who were in town for our In the Kitchen with David weekend! From dinners a tour of the Amish countryside to the live show here at QVC yesterday, I think our guests had a terrific time. I know I often tell you what a pleasure it is to get to know all of you, but I mean it. Yesterday I had the great pleasure of chatting with a lady named Delores, who was one of our more senior guests. She came to QVC with her son and her family. Delores is a huge fan and she was just so dear…so, so dear. She was as giddy as a school girl all weekend and was so happy to be at QVC and be a part of our live show audience. I really had a lovely time sitting and chatting with her.


Here are a few photos from the weekend—Delores, if you’re reading, you’ll have to come back...I didn’t get my team to take a picture of us!


David & Mary


 




Thinking ahead to Wednesday night and our “Month of Meatless Meals” topic, my recipe is Easy Vegetarian Pad Thai. I’m sure a lot of you have seen it on Chinese takeout menus and maybe even some of you have tried it. But, for those who haven’t heard of this dish, know this: noodles, veggies, and peanuts have never tasted so tasty together!



Easy Vegetarian Pad Thai
Serves 4–6


Ingredients:



  • 1 (11-oz) box rice noodles, cooked according to package directions and slightly al dente

  • 1/3 cup vegetable stock

  • 2-1/2 Tbsp soy sauce

  • 1/3 cup fish sauce

  • 3 Tbsp lime juice

  • 1/4 cup sweet Thai chili sauce

  • 2 Tbsp brown sugar

  • 2 tsp chili garlic sauce

  • 1/2 lb silken tofu

  • 2 Tbsp oil

  • 1 Tbsp minced ginger

  • 1 tsp minced garlic

  • 1 cup sliced scallions

  • 1 cup julienned carrots

  • 1 red pepper, julienned

  • 1 cup chopped dry roasted salted peanuts, divided

  • 2 cups bean sprouts, divided

  • 1/2 cup loosely packed cilantro leaves, roughly chopped

  • Additional cilantro leaves (optional garnish)

  • Lime wedges (optional garnish)


Preparation:



  1. Place the vegetable stock, soy sauce, fish sauce, lime juice, sweet chili sauce, brown sugar, chili garlic sauce, and tofu in a blender and blend until smooth.

  2. Heat the oil in a large skillet over medium-high heat. Add the ginger, garlic, and scallions and sauté until the garlic begins to brown. Add the carrots and red pepper and sauté until they begin to soften. Stir in the rice noodles and sauce until well combined and bring to a simmer. Let the Pad Thai simmer, stirring occasionally, until the noodles are cooked through.

  3. Add 1/2 cup of peanuts, 1 cup of bean sprouts, and chopped cilantro, toss together. Serve with the remaining peanuts, bean sprouts, cilantro leaves, and lime wedges.


This recipe is prepared with the Cook's Essentials® Hard Anodized 10-Piece Set with Color Nonstick Interior (K40940).


Go to David's Recipe Item Page for the full list of items that David has used in his recipes.


Easy Vegetarian Pad Thai


A quick note: If you don't have—or can't find—rice noodles, you can easily substitute linguine. Rice noodles and linguine are almost identical in terms of texture and size. Now, noodle over this blog question, foodies…what’s your favorite noodle dish? Do you like Chicken Noodle Soup? Shrimp Lo Mein? Spaghetti and Meatballs? Or maybe you love Pasta Salad? I’ll see you Wednesday at 8pm ET.


Keep it flavorful!
—David

0 Hearts