Vegetarian Pad Thai

Vegetarian Pad Thai
Vegetarian Pad Thai

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 1

    package firm tofu, rinsed and drained

  • 8

    ounces dried flat rice noodle, about 1/2-inch wide

  • 1/4

    cup Asian fish sauce, nuoc nam,

  • 1/4

    cup ketchup

  • 1

    tablespoon sugar

  • 1/2

    teaspoon sugar

  • 1

    tablespoon vegetable oil

  • 2

    large eggs

  • 4

    cloves garlic, minced

  • 6

    ounces fresh bean sprouts, rinsed and drained

  • 2

    green onions, minced

  • 1/2

    cups loosely packed fresh cilantro leaves, chopped

  • 1/4

    cups unsalted roasted peanuts, coarsely chopped

  • 1/4

    teaspoon crushed red pepper

  • Green onions for garnish

  • Lime wedges

Directions

1.Cut tofu horizontally in half. Place four layers of paper towel in pie plate. Place tofu on towel and top with four more layers of paper towel. Top with dinner plate; place once or two heavy cans on top to weigh down tofu to extract excess moisture. Set aside to drain, about 15 minutes. 2.Meanwhile, in a large bowl, pour enough boiling water over rice noodles to cover; let soak 7 to 10 minutes to soften. In small bowl, with wire whisk or fork, mix fish sauce, ketchup, sugar and 3 tablespoons water until well-blended; set sauce aside. 3.Remove, plate, cans, and towels from tofu. Cut tofu into 1/2-inch cubes. Drain noodles; rinse under cold running water and drain again. 4.In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add tofu and cook 5 minutes or until golden, stirring occasionally. Transfer tofu to plate and set aside. 5.To same skillet, add eggs and cook 20 seconds or just until set, stirring constantly. Add garlic and cook 30 seconds, stirring. Stir in sauce and noodles, and cook 1 to 2 minutes, until noodles are evenly coated; gently stirring. Add bean sprouts, minced green onions and tofu and toss to mix. Transfer pad thai to platter; top with cilantro, peanuts and crushed red pepper. Garnish with green onions and serve with lime wedges.

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