Vegetarian Pad Thai

By gmasusan

Ingredients

• 1 /2 pound dried pad Thai rice noodles (banh pho)
• 1 /4 cup soy sauce
• 2 tablespoons light brown sugar
• 1 tablespoons tamarind paste (see Note)
• 1 tablespoon Sriracha or chile-garlic sauce
• 2 tablespoons vegetable oil
• 2 garlic cloves, thinly sliced
• 2 small shallots, thinly sliced
• 2 cups julienned carrots (from about 3/4 pound carrots)
• 4 scallions, cut into 1-inch pieces
• 2 large eggs, lightly beaten
• 1 cup bean sprouts
• 1 /4 cup ground roasted peanuts
• 1 lime, cut into 8 wedges, for serving
• How to Make It
• Step 1
• Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.
• Step 2
• Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.
• Step 3
• Step 4
• Notes
• Tamarind paste is available from Indian, Asian and Latin markets.

Details

Adapted from foodandwine.com

Preparation

Step 1

Ingredients

1/2 pound dried pad Thai rice noodles (banh pho)

1/4 cup soy sauce

2 tablespoons light brown sugar

1 tablespoons tamarind paste (see Note)

1 tablespoon Sriracha or chile-garlic sauce

2 tablespoons vegetable oil

2 garlic cloves, thinly sliced

2 small shallots, thinly sliced

2 cups julienned carrots (from about 3/4 pound carrots)

4 scallions, cut into 1-inch pieces

2 large eggs, lightly beaten

1 cup bean sprouts

1/4 cup ground roasted peanuts

1 lime, cut into 8 wedges, for serving

How to Make It

Step 1

Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.

Step 2

Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.

Step 3

In a large nonstick wok or skillet, heat the oil until shimmering. Add the garlic, shallots and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.

Step 4

Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the bean sprouts and peanuts and serve with the lime wedges.

Notes

Tamarind paste is available from Indian, Asian and Latin markets.