Here is a pleasing variation on this popular Thai noodle dish. Though the dish is more than fine without it, do try to use fresh lemongrass if possible, as it adds a subtle flavor and scent. Many supermarkets now carry this once-exotic item. But don’t worry if you can’t find it; I’ve made the recipe with and without, and it’s good either way.

　　

Ingredients

4 to 6 servings

　　

Sauce

1 cup light coconut milk

　　1/4 cup ketchup

　　2 tablespoons natural granulated sugar

　　2 tablespoons lime juice, or to taste

　　3 tablespoons reduced-sodium soy sauce

　　12 ounces Asian noodles (see Note)

　　1 1/2 tablespoons peanut or olive oil

　　2 to 3 garlic cloves, minced

　　2 cups small broccoli florets

　　1 stalk lemongrass, cut into thirds and bruised, optional

　　4 to 6 scallions, thinly sliced

　　1 cup fresh mung bean sprouts, optional

　　Dried red pepper flakes

　　1/4 to 1/2 cup chopped fresh cilantro

　　1/4 to 1/2 cup chopped roasted peanuts

　　

Step 1

Combine the ingredients for the sauce in a small bowl and set aside until needed.

　　

Step 2

Cook the noodles in plenty of rapidly simmering water until al dente, then drain.

　　

Step 3

While the noodles are cooking, heat the oil in a wok or stir-fry pan. Add the garlic and sauté over low heat for a minute or so, then add the broccoli lemongrass, if using, and white parts of the scallions. Add a small amount of water, raise the heat to medium, and cover. Steam for 3 to 4 minutes, or until the broccoli is tender-crisp.

　　

Step 4

Add the noodles, sauce, and green parts of the scallions; stir gently but thoroughly. Add just enough red pepper flakes to give the dish the kind of kick you like. Stir in cilantro and peanuts to taste and serve at once.

　　

Menu Suggestions

Step 5

There is no better pairing for this than Thai Tossed Salad (page 184). Since making Pad Thai is very hands-on, prepare the salad before starting the noodle dish. Otherwise, prepare a platter of raw vegetables if you don’t have time to make a companion dish. If you’d like to add extra protein to the meal, serve with sliced Thai-style baked tofu.

　　

nutrition information

Step 6

Calories: 517

　　

Step 7

Total Fat: 16.5g

　　

Step 8

Protein: 17.5g

　　

Step 9

Carbohydrates: 80g

　　

Step 10

Fiber: 7g

　　

Step 11

Sodium: 725mg

　　Cooks' Note

　　This dish is traditionally made with wide rice noodles; however, no matter how hard I try to prevent it, this kind of noodle falls apart in the dish. There must be some secret to keeping these noodles together that I am not privy to. Instead, I use udon or somen noodles. Wide Chinese wheat noodles would work well, too.

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).