by EdithAnna M.
It’s hard to find a vegetarian Pad Thai. Most Pad Thai recipes have a fish-based sauce. Luckily, there is an alternative: tamarind, a legume native to Africa. Although it changes the taste slightly, it replicates the fish paste and creates a delicious substitute.
- 16 ounces dried flat rice noodles (Sometimes called Banh Pho)
- 2 teaspoons black tamarind concentrate (Tamicon brand is good)
- ½ cup light soy sauce
- ¼ cup packed light brown sugar
- ½ to 2 tablespoons Sriracha (Depending on how spicy you want it to be)
- 1 package firm tofu (14 to 16 ounces)
- Vegetable oil
- 4 large eggs
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 5+ cups vegetables: Broccoli, Carrots, Sprouts, Etc.
- 1 cup roasted peanuts (Coarsely ground or chopped)
- Lime, cilantro, Sriracha (As a garnish)
Boil noodles for 6 to 8 minutes. Drain well in a colander and cover with a dampened paper towel.
Meanwhile, dissolve tamarind in 4 teaspoons of hot water. Stir in soy sauce, brown sugar, and Sriracha until the sugar is dissolved.
Rinse tofu, then cut into 1-inch cubes and pat very dry.
Heat oil over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden brown, 5 to 8 minutes. Transfer tofu to paper towels.
Lightly beat eggs with ¼ teaspoon salt. Cook in oil, stirring gently with a spatula, until cooked through. Break into chunks with the spatula and transfer to a plate.
Heat wok over high heat until a drop of water evaporates instantly. Stir-fry onions and garlic for about 1 minute.
Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) for 3 minutes. Add tofu, vegetables, and 1 ½ cups sauce and simmer, turning noodles over to absorb the sauce evenly, until noodles are tender, about 2 minutes.
Sprinkle Pad Thai with peanuts and serve with lime, cilantro and Sriracha.