Nicola s Pad Thai

2 cups pad Thai rice noodles, soaked in water overnight and drained

½ cup vegetable broth

2 tablespoons vegetable oil

1 tablespoon brown sugar

1 tablespoon soy sauce

1 tablespoon rice wine vinegar

1 ½ teaspoons peanut butter

1 teaspoon chopped fresh cilantro

1 teaspoon onion powder

1 teaspoon tamarind paste

1 teaspoon hot chile paste

¾ teaspoon garlic powder

½ teaspoon sesame oil

½ teaspoon crushed red pepper flakes

¼ teaspoon ground coriander

¼ teaspoon ground ginger

salt and ground black pepper to taste

3 tablespoons vegetable oil

⅓ cup chopped broccoli

⅓ cup chopped carrots

⅓ cup snow peas, trimmed

⅓ cup sliced water chestnuts, drained

⅓ cup baby corn, drained

⅓ cup sliced fresh mushrooms

⅓ cup sliced zucchini

1 tablespoon vegetable oil

1 tablespoon chopped peanuts for topping

1 tablespoon chopped cilantro

1 pinch paprika for garnish

Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.

Drain rice noodles and set aside.

Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.

Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.

Heat 3 tablespoons of vegetable oil in a large wok over medium heat.

Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.

Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.

Remove the wok from heat and pour the sauce over vegetables and rice noodles.

Toss to fully coat the vegetables and rice noodles with sauce.

Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.