vegetarian pad thai

16 Oct

I made a really good vegetarian pad thai.

Soak 7 ounces wide rice noodles in warm water for 25 minutes until almost done, strain and set aside.

For the veggie “fish” sauce:
Bring to boil:
1 1/2 c. water
1/2 inch brick of tamarind
1/2 TB miso paste
1/2 TB soy sauce
1/2 sheet nori
1 tsp brown sugar
After tamarind is hydrated, strain through a sieve.

For the pad thai:
2 shallots finely diced
6 ounces silken firm tofu cute into cubes
1 cup bean sprouts fresh
1 cup shredded carrots
2 cloves minced garlic
1/2 stalk of minced lemongrass
1/2 tsp minced ginger
1 tsp tomato past
4 green onions sliced on bias, whites included
2 eggs whisked
1 T sriracha
1 lime juiced plus lime wedges for serving
1/2 cup finely chopped cilantro (or to taste, I am a heavy cilantro lover)
1/4 cup chopped peanuts
salt and pepper to taste.

Fry in oil shallots until crispy, remove from pan and set aside. Add the eggs, cook on low until scrambled and broken into pieces. Remove from pan, and set aside. Cook garlic, lemongrass, ginger for 1 minute, add bean sprouts, tomato paste, carrots, tofu until tofu is cooked through. Add noodles, egg, shallots, 1 cup of the “fish sauce”, salt and pepper, sriracha, lime juice and cook until noodles are done and sauce is absorbed. At the very end, add the cilantro. Serve with chopped peanuts and a lime wedge.

This turned out really well. It tastes very similar to the pad thai I’ve had in restaurants before. You have to be careful so that you don’t overcook the noodles, because they turn into a mushy disaster and become very unappetizing.


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