Vegetarian Pad Thai

This meatless pad Thai is made with tender scrambled eggs. For even more protein, add some crispy tofu prior to serving.

Components
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 grease.

2 garlic cloves, thinly sliced.

2 little shallots, thinly sliced.

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

4 scallions, cut into 1-inch pieces.

2 big eggs, lightly beaten.

1 cup bean sprouts.

1/4 cup ground roasted peanuts.

1 lime, cut into 8 wedges, for serving.

Vegetarian Pad Thai
Directions.
Put the noodles in a big bowl and cover with very hot water. Let soak up until simply flexible, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.

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

In a big nonstick wok or frying pan, heat the oil until sparkling. Add the garlic, shallots and carrots and cook over high heat, stirring sometimes, until gently browned, about 5 minutes. Add the noodles and scallions and stir-fry up until heated up through, about 2 minutes.

Scrape the noodles to one side of the pan and include the eggs. Cook, stirring sometimes, till nearly set, about 1 minute. Toss whatever together. Include sauce and stir-fry till the noodles are uniformly coated and the sauce has actually thickened a little, 2 to 3 minutes. Transfer the pad Thai to a plate. Garnish with the bean sprouts and peanuts and serve with the lime wedges.

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