Vegetarian Pad Thai
We have been toying with the idea of at-home pad thai for a long time, but it always felt too daunting of a task. After multiple taste tests around town and a compilation of our favorite aspects from a variety of vegetarian recipe sites, this is what we came up with. And it was pretty damn delicious:
Sauce: Combine 1/2 c lime juice (fresh limes preferred) with 4 T brown sugar, 4 T soy sauce, 4 t Thai Chili Paste and 1 T water. What we missed: ADD TAMARIND - either in sauce or pulp form (which needs strained). This is the only component we wish we would’ve had.
Skillet Round 1: Mince 1 large shallot and 4-5 garlic cloves. Saute, then add 4 beaten eggs. Scramble. Add 1 package of drained and cubed tofu. Stir fry all together and reduce heat while you get your noodles & veg ready.
Noodles: Prepare 1 package of pad thai/vermicilli/wide rice noodles according to the package. We bought Pad Thai noodles from Whole Foods and just soaked them in hot water for 10 minutes. Once noodles are prepared and drained, add your egg/tofu mixture to the noodles in their pot and put on low heat.
Skillet Round 2: Saute 1-2 carrots, peeled and cut into matchsticks. Add 2 t minced fresh ginger and 1 package mung bean sprouts.
Finale: Add all the Round 2 Skillet/Wok veg to your protein/noodle medley. Top off with a few radishes diced fairly small, 1 bunch of chopped green onion, half a bunch of cilantro leaves, 2/3 c ground up peanut (or Kroger “Nut Topping,” which is half peanut, half pecan), and your delicious sauce.
Pour yourself a nice light beer, cozy up to a cute S.O., and enjoy.
