Black Bean Pasta Pad Thai Recipes

Steps:

• Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

Steps:

• Cook noodles according to package directions., In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set. , Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

Steps:

• 1. Bring a large pot of water to a boil. Generously salt and cook the pasta according to the package's directions for al dente. Drain, shaking occasionally to prevent sticking, until cooled to room temperature. 2. Meanwhile, zest the limes into a large bowl and squeeze in 1/3 cup juice. Whisk in the fish sauce, brown sugar, vinegar, 1 tablespoon oil, and a pinch each salt and pepper. 3. Heat the remaining tablespoon oil a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add to the skillet along with half the garlic. Cook, stirring occasionally, just until the shrimp is cooked through, about 3 minutes. Transfer to the bowl with the dressing. 4. Season the chicken with salt and pepper. Add to the same skillet along with the remaining garlic. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5 minutes. Add the bean sprouts and scallion greens and cook, stirring, until barely wilted, about 1 minute. Transfer to the bowl with the dressing. 5. Add the carrots, pasta, and peanuts to the bowl. Toss until everything is well-coated. Season to taste with salt and pepper. Garnish with the scallions and remaining peanuts. Serve warm, at room temperature, or refrigerate and serve cold.

Steps:

• Cook black bean pasta according to directions on the box.
• Separate seeds from tamarind paste and discard.
• Add oils to a medium sauce pan or skillet, then add garlic, ginger, and green onions and cook for 5 minutes, stirring frequently. Add spaghetti and blend thoroughly.
• Add all remaining ingredients except for egg whites and cornstarch, and blend thoroughly.
• Whisk cornstarch and 2 tablespoons of water together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens.
• Blend egg whites in thoroughly. Serve with lime wedge.

Steps:

• Cook pasta according to package directions; drain. Meanwhile, in a large saucepan coated with cooking spray, combine the green pepper, onion, garlic, oregano, cumin and red pepper flakes. Cook over medium heat for 5 minutes or until tender. Add tomato sauce and black beans; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Stir in pasta. Sprinkle with cheese.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in black beans, tomatoes, rosemary and oregano; heat through. Stir in spinach until wilted. Drain fettuccine; add to bean mixture and toss to combine.