Vegetarian Pad Thai -- Sweet and Sour

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Ethnic cuisine is my passion. I left Los Angeles twenty years ago to move to Sarasota. Even though we live in paradise, there were a couple of things I missed. At the top of the list was this sweet and sour version of pad thai noodles. I called the chef at the Emerald restaurant (my favorite) in LA and he remembered my love for his noodles. He was glad to share his secret with me~what a guy.

Serves 8

The Vegetables

  • 1 Red Pepper Large Dice
  • 1 Yellow Pepper Large Dice
  • 1 Large Onion Large Dice
  • 1 Large Carrot Half Moons
  • 2 Stalks of Celery Large Dice
  • 3 Cloves of Garlic
  • 2 Tbsp. of Grated Ginger Root
  • 3 Eggs Scrambled and Shredded
  • 2 Tbsp. Peanut Oil

The Sauce

  • ½ Cup Hungarian Paprika
  • ½ Cup Granulated Sugar
  • ½ Cup White Vinegar
  • 4 Tbsp. Soy Sauce
  • 3 Tbsp. Fish Sauce

The Garnish

  • ½ Cup Peanuts
  • 1 Bunch Cilantro
  • 1 Lime Wedges
  • Noodles
  • One Pound of Pad Thai Rice Noodles
  • 4 Tbsp. Roasted Sesame Oil


Bring 2 quarts of water to a boil. Place noodles in water and let sit until just soft to the bite. Run under cold water. Drain well and add sesame oil, toss to coat.

In a large sauté pan, add peanut oil and all the ingredients under the vegetables. Sauté for a minute or two just until slightly softened. Add the vegetables to the noodles. Mix well with tongs or your hands.

In a mixing bowl~mix together sauce ingredients with a whisk. Pour on vegetables and noodles. Adjust seasoning. Wearing gloves mix well. Let sit for at least one hour to let the flavors meld. Add a little water to a sauté pan and heat desired amount of pad thai.

When hot, place in middle of plate, garnish with a few sprigs of cilantro, a wedge of lime and some peanuts.