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Vegetarian Pad Thai

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Vegetarian Pad Thai

Vegetarian Pad Thai

amanda

Equipment

  • - Non-stick Skillet (12 inches) for stir-frying ingredients without sticking

  • - Wooden Spoon for tossing and mixing Pad Thai components

  • - Mixing Bowl to combine sauce, vegetables, and noodles

  • - Large Knife for chopping vegetables and possibly garlic or shallots

  • - Mandoline Slicer (optional) for thinly slicing carrots or bell peppers

  • - Food Processor with Chopping Blade (optional) for quickly chopping nuts or garlic

  • - Non-stick Cooking Mat (12 inches) to help in preparing noodles

  • - Silicone Spatula for mixing and flipping ingredients

Ingredients

  • 12 ounces dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)

  • 3 tablespoons tamarind (from a pliable block)

  • 1 cup boiling-hot water

  • 1/2 cup light soy sauce

  • 1/4 cup packed light brown sugar

  • 2 tablespoons Sriracha (Southeast Asian chile sauce)

  • 1 bunch scallions

  • 4 large shallots

  • 1 (14- to 16-ounce) package firm tofu

  • 1 1/2 cups peanut or vegetable oil

  • 6 large eggs

  • 4 garlic cloves, finely chopped

  • 2 cups bean sprouts (1/4 pound)

  • 1/2 cup roasted peanuts, coarsely chopped

  • Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok

  • Accompaniments: lime wedges; cilantro sprigs; Sriracha

Instructions

1

Instruction 1

Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
2

Instruction 2

Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
3

Instruction 3

Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.
4

Instruction 4

Cut shallots crosswise into very thin slices with slicer.
5

Instruction 5

Rinse tofu, then cut into 1-inch cubes and pat very dry.
6

Instruction 6

Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.
7

Instruction 7

Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.
8

Instruction 8

Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
9

Instruction 9

Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
10

Instruction 10

Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
11

Instruction 11

Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.
12

Instruction 12

Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.
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