Vegetable Pad Thai with Peas Carrots and Mushrooms
Ingredients
- 1/2 pound dried pad Thai rice noodles (banh pho)
- 2 tablespoons Asian fish sauce
- 2 tablespoons oyster sauce
- 2 tablespoons sugar
- 1 tablespoon Sriracha or chile-garlic sauce
- 2 tablespoons vegetable oil
- 2 small shallots, thinly sliced
- 4 ounces mushrooms, such as shiitake and cremini, stems removed and halved
- 2 garlic cloves, thinly sliced
- 2 cups julienned carrots (from about 3/4 pound carrots)
- 4 scallions, cut into 1-inch pieces, plus thinly sliced scallions, for garnish
- 1/3 cup frozen sweet peas
- 2 large eggs, beaten
- 1 cup bean sprouts
- 1/4 cup ground roasted peanuts
- 1 lime, cut into 8 wedges, for serving
Instructions
Vegetable Pad Thai with Peas, Carrots and Mushrooms serves 4 original recipe by Food & Wine.
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