Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Thai, Asian
Ingredients: 113 grams cups bean sprouts; 6 larges eggs; 4 garlic cloves, finely chopped; 59 milliliters packed light brown sugar; 118 milliliters light soy sauce; 6 servings Accompaniments: lime wedges; cilantro sprigs; Sriracha; 340 grams dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho); 118 milliliters roasted peanuts, coarsely chopped; 1 bunch scallions; 4 larges shallots; 2 Tbsps Sriracha (Southeast Asian chile sauce); 3 Tbsps tamarind (from a pliable block); 397 grams package firm tofu; 355 milliliters peanut or vegetable oil; 237 milliliters boiling-hot water

Vegetarian Pad Thai is a dairy free and vegetarian main course. This recipe serves 6. One portion of this dish contains roughly 19g of protein, 18g of fat, and a total of 516 calories. This recipe is typical of Asian cuisine. Head to the store and pick up bean sprouts, flat rice noodles, tofu, and a few other things to make it today. To use up the tofu you could follow this main course with the Tofu Cheesecake as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes.

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Pasta

Water

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Bowl

Drain well in a colander and cover with a dampened paper towel.

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Paper Towels

Colander

Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers.

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Tamarind Pulp

Sauce

Seeds

Water

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Sieve

Bowl

Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.

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Brown Sugar

Soy Sauce

Sriracha

Sugar

Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.

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Green Onions

Cut shallots crosswise into very thin slices with slicer.

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Shallot

Rinse tofu, then cut into 1-inch cubes and pat very dry.

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Tofu

Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.

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Shallot

Spread

Cooking Oil

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Paper Towels

Sieve

Bowl

Wok

Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes.

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Shallot

Tofu

Cooking Oil

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Wok

Transfer tofu to paper towels using a slotted spoon.

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Tofu

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Slotted Spoon

Paper Towels

Pour off frying oil and reserve.

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Vegetable Oil

Lightly beat eggs with 1/4 teaspoon salt.

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Egg

Salt

Heat 2 tablespoons shallot oil in wok over high heat until it shimmers.

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Shallot

Cooking Oil

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Wok

Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.

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Egg

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Spatula

Wok

Heat wok over high heat until a drop of water evaporates instantly.

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Water

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Wok

Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

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Green Onions

Shallot

Garlic

Cooking Oil

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Wok

Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes.

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Pasta

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Spatula

Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.

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Bean Sprouts

Pasta

Sauce

Tofu

Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.

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Sauce

Egg

Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.

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Lime Wedge

Cilantro

Shallot

Sriracha

Peanuts

Equipment

Ingredients

Servings:

113grams

cups bean sprouts 6larges

eggs 4

garlic cloves, finely chopped 59milliliters

packed light brown sugar 118milliliters

light soy sauce 6servings

Accompaniments: lime wedges; cilantro sprigs; Sriracha 340grams

dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)118milliliters

roasted peanuts, coarsely chopped 1bunch

scallions 4larges

shallots 2Tbsps

Sriracha (Southeast Asian chile sauce)3Tbsps

tamarind (from a pliable block)397grams

package firm tofu 355milliliters

peanut or vegetable oil 237milliliters

boiling-hot water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Quintan Essentia Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 35 dollars per bottle.