Vegetable Pad Thai

By charlotteh371

Ingredients

• 8 oz dried flat 1/4 inch thick rice noodles
• 5 tbsp vegetable oil, divided
• 3 large eggs, lightly beaten
• 8 oz extra firm tofu, drained, blotted dry cut into 1/2 inch thick slices
• 4 garlic cloves, minced
• 2 scallions, trimmed and sliced
• 1 cup fresh bean sprouts, divided
• 1/4 cup soy sauce
• 4 tsp ketchup
• 4 tsp granulated sugar
• 1/4 cup chopped dry roasted peanuts
• 1/4 cup chopped fresh cilantro
• 2 thai chilies, seeded and sliced (optional)
• 1 lime, cut into wedges

Preparation

Step 1

place noodles ina bowl and pour boiling water over them to cover, soak until softened, at least 15 mins. if you want to hold the noodles longer, drain them, fill bowl with cold water, and return noodles to the bowl.

meanwhile place 2 tbsp of the oil in a large nonstick skillet over medium. when the oil is hot and shimmering, add eggs, and scramble quickly for 1mins or so with a fork almost flat against the bottom of the pan (you're aiming for a thin egg crepe with the smallest curd possible). cook just until set, about 1more min. transfer crepe to a cutting board; cut into 1/4 inch strips, and set aside.

increase heat to high, and add remaining 3 tbsp oil. when it's hot, add tofu, garlic, scallions and half of the bean sprouts. cook, stirring occasionally, until the garlic and scallions have softened, 3 to 5 mins. using a slotted spoon, transfer mixture to a plate.

place drained rice noodles, egg strips, soy sauce, ketchup and sugar in skillet, and cook, stirring occasionally, until the noodles are heated through. add tofu mixture, and toss once or twice to combine. transfer mixture to a serving platter. top with peanuts, cilantro, remaining bean sprouts and if desired, chilies. serve with lime wedges on the side.