Vegetarian Pad Thai
Epicurious
In Thailand, people are fiercely loyal to their favorite pad Thai-which is painstakingly made one plate at a time. After a taste of this quicker vegetarian version, we think you’ll start to feel that same sense of loyalty.
ingredients
- 12 ounces dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)
- 3 tablespoons tamarind (from a pliable block)
- 1 cup boiling-hot water
- 1/2 cup light soy sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons Sriracha (Southeast Asian chile sauce)
- 1 bunch scallions
- 4 large shallots
- 1 (14- to 16-ounce) package firm tofu
- 1 1/2 cups peanut or vegetable oil
- 6 large eggs
- 4 garlic cloves, finely chopped
- 2 cups bean sprouts (1/4 pound)
- 1/2 cup roasted peanuts, coarsely chopped
- Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok
- Accompaniments: lime wedges; cilantro sprigs; Sriracha
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews