Zucchini & Red Pepper Thai Noodles
Summer vegetables are even more delicious when you toss them with this fragrant stir-fry sauce and noodles. Seitan is a meat substitute that can be found usually near tofu & dairy products. Don't be scared - it's a less-expensive protein to try out. Enjoy with all the hot sauce you desire!
- Soy sauce, low-sodium - 3 Tbsp
- Fish sauce - 1 1/2 Tbsp
- Rice vinegar - 1 1/2 tsp
- Brown sugar - 1 Tbsp
- Corn starch - 1 1/2 Tbsp
- Water - 3/4 cup
- Pad Thai noodles - 8 oz
- Garlic - 3 cloves, minced
- Onions - 1, sliced
- Zucchini - 2, sliced
- Red pepper - 2, sliced
- Cooking oil - 1 Tbsp
- Seitan - 1 lb
- Thai stir-fry sauce - ingredients listed separately
- Limes - 1/2, juice of
- Basil - 1 sprig, leaves of
- Hot sauce - for serving
- Noodles - Prep according to packaged instructions. I typically put them into a rectangular baking dish and then soak with boiling water for 8 to 10 minutes. They should be tender but not so soft that they break.
- Garlic / Onion / Zucchini / Red Pepper - Prep as directed
- Sauce - Mix together soy sauce, fish sauce, rice vinegar, sugar, and corn starch with water.
- Heat a wok over medium-high heat. Add 1 tbs. (14.8ml)cooking oil and then garlic to heated oil. Once you can smell the garlic, add in the onions with a dash of salt. Stir-fry until they start to soften up, ~3 minutes. Add in zucchini and red peppers. Stir-fry for another ~2 minutes. Add in seitan and then noodles.
- Make a donut in the middle of your wok, and pour in your stir-fry sauce. When it starts to bubble and thicken, toss everything together. Add in a squeeze of lime juice and basil leaves. Season to taste with salt, pepper, and hot sauce and serve warm. For more stir-fry help, check out this video.
This meal has 8 reviews
I don't know where I went wrong but it was all mush :-(
We unfortunately made some alterations to the recipe that may have negatively affected the result. We added mushrooms, used only one bell pepper, didn't have fish sauce or lime. We used Trader Joe's chicken-less strips, and we won't be buying them again (they were kind of... weird). In any case, we'll probably try again and stick with the recipe.
This was just okay, but perhaps due to operator error. The noodles were the perfect consistency when I removed them from the water, but I think they continued to cook in their own steam -- next time I'll run cold water over them to stop the cooking because they ended up mushy. I also used the whole box of noodles (14 oz.) instead of 8 oz. and so the proportions were off -- it was harder to taste the yummy sauce and veggies.
Absolutely loved this. We subbed chicken for the seitan just because they were out of it at the store. I also added some sliced squash since I got some fresh at the farmers market this morning. The noodles were perfect. I just soaked them in room temperature water for 10 minutes and then into the pan they went. The sauce was nice and flavorful and I can think of quite a few other dishes I will using it in. Can't wait to try this again with the seitan and maybe beef as well.
We've already made this twice! Delish. We used tofu instead of seitan, substituted broccoli for one of the peppers, and added and a little bit of ginger to take things to the next level. The noodles finished cooking nicely in the pan. Definitely need a large wok for this one. Yum!
Not good. Would have preferred it without the seitan and that's saying a lot since most of us are vegetarians. Noodles were not mushy.boiled water, turned it off and put the noodles in the pot for ten minutes.