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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is one of the few good vegetarian pad thai recipes I've found. Originally from a post on Ingredients:
1/2 cup white sugar |
1/2 cup distilled white vinegar |
1/4 cup soy sauce |
2 tablespoons tamarind pulp |
12 ounces dried rice noodles (1 package) |
1/2 cup vegetable oil |
1 1/2 teaspoons garlic, minced |
4 eggs |
12 ounces firm tofu, cut into 1/2 inch strips |
1 1/2 tablespoons white sugar |
1 1/2 teaspoons salt |
1 1/2 cups ground peanuts |
1 1/2 teaspoons ground dried oriental radish |
1/2 cup fresh chives, chopped |
1 tablespoon paprika |
2 cups fresh bean sprouts |
1 lime, cut into wedges |
Directions:
1. Begin soaking rice noodles in cold water.
2. In a medium saucepan, combine sugar, vinegar, soy sauce, and tamarind pulp.
3. Heat sauce over medium to low heat until pulp is dissolved.
4. Drain noodles once they become soft.
5. Over medium-high heat, warm up a large wok, add and heat up the oil, add garlic and eggs, and cook until eggs are scrambled.
6. Add tofu and stir until mixed.
7. Add noodles and continue stirring until noodles are cooked.
8. Stir in sauce, the 1 1/2 tablespoons of sugar, and salt until mixed.
9. Stir in peanuts and ground radish.
10. Remove from heat and stir in chives and paprika.
11. Serve and garnish with bean sprouts and lime.
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