Vegetarian Pad Thai

*****To serve a non-vegetarian Pad Thai you would add 10 oz. raw large shrimp, peeled and de-veined. Also you would add in the traditional method 2 tbsp. dried shrimp, ground or pounded. You would add the Shrimp right after the shallots and garlic.

Vegetarian Pad Thai
Vegetarian Pad Thai

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 150

    g (5 oz) Thai Rice Noodles 3 tbsp Tamarind Paste

  • 2 1/2

    tbsp fish sauce 2 tbsp palm sugar

  • 3

    tbsp peanut or vegetable oil 3 cloves garlic, minced

  • 3

    tbsp shallot, minced 2 eggs

  • 1/3

    cup extra firm Tofu 1/4 tsp chili powder 3 tbsp chopped peanuts 1 cup bean sprouts Spring Onion, julienne cut lime wedges

  • 1

    long Red Chili, sliced thin few Cilantro Leaves

Directions

Soak the noodles in hot water for 1 to 2 minutes or until soft, then drain. Combine the tamarind with the fish sauce and palm sugar in a bowl. Julienne tofu and cut into 1 inch pieces. Heat half the oil in the wok and stir fry the shallots first, then add the garlic, just till fragrant. Add the eggs and stir to scramble for 1 minute. Add the noodles, stir, add the tofu. As you add ingredients, push the ingredients that are already in the wok up the sides to avoid overcrowding, thus creating unwanted steam. Add the Fish Sauce mixture, chili powder and half the peanuts. Add half the bean sprouts. Test noodles for doneness. Adjust seasoning if necessary. You want to achieve a nice balance between salty, sour, sweet and spicy. Spoon onto plates and top with julienne red chili, green onion, bean sprouts and peanuts. Serve Lime Wedges on side of plate. *****You could add just about any vegetable(s) you would like with this dish. Zucchini, Yellow Squash, Carrots, just make sure they are cut thin and julienne. *****To serve a non-vegetarian Pad Thai you would add 10 oz. raw large shrimp, peeled and de-veined. Also you would add in the traditional method 2 tbsp. dried shrimp, ground or pounded. You would add the Shrimp right after the shallots and garlic.

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