Vegetarian Pad Thai

Today is the beginning of the New Year, Tet Việt Nam. My family has a tradition of eating vegetables during the day for the beginning of the year. This New Year, I did not have the opportunity to visit family, but, I also want to keep my family's tradition. For that, I think about a dish that is simple and healthy with ingredients that are in my refrigerator. This dish is a Pad Thai and is very famous in Thailand and all over the world. I introduced Pad Thai to my blog so long ago, but today's is the first day of the year. I want to renew this dish with an easier method of cooking. I will use all kinds of vegetables that I have available. With this easy recipe, anyone can make delicious food for themselves. The vegetarian Pad Thai is very nutritious and does not use meat in the first day of the year, which also sends a positive message to all animal lovers.

Ingredients:
Pad Thai sauce ingredients:
1/3 cup to 1/2 cup homemade or store-bought*
Noodles ingredients:
6 oz. rice noodles
2 tbs oil
Vegetables ingredients:
Use about 2 oz. each of these fresh vegetables: carrots, cabbage, celery, Napa cabbage, baby bok choy, and bean sprouts (julienned)
1 shallot, sliced or 2 oz. white onions
1 garlic clove, mined
1 egg, beaten
2 scallions, white part
Garnish with fresh chopped basil and cilantro

Directions:
Soak the rice noodles for a few hours (if dried noodles), but if the noodles are fresh, soak in water for 30 minutes.

Mix the sauce ingredients in a bowl and set aside. The taste is sweet and salty your taste.
Heat 1 tbs of vegetable oil or peanut oil in a wok. Add egg and swirl to scramble the egg, do not overcook the egg. Remove from the wok.

Add the other half of the oil into the wok. Add shallot and garlic. Stir until fragrant (about 1 minute with high heat).

Start to cook the vegetables in order with the hard vegetables first. Carrots, cabbage, celery cook for 30 seconds.  Add Napa cabbage, bok choy and noodles.

Use two wooden spatulas to toss the noodles. Add sauce. Toss to mix well. Add green onions and bean sprouts. 

To serve:
Place noodles on a serving plate. Sprinkle with cilantro and basil. Slice some fresh hot Thai chili on top.
 

*To make Pad Thai sauce:
1/2 cup soy sauce
1/2 cup lemon juice or tarmarin juice

1/2 cup water
2 tbs sugar
1/4 cup honey
1 tsp salt
Mix all the ingredients well and store in a glass jar (can be refrigerated for a long time). Adjust the seasoning to your liking. I add 1 tsp mushroom seasoning to the sauce. If you do not have the mushroom seasoning, use vegetable broth to add more flavor.