Vegetarian Pad Thai
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 6 oz. rice noodles
  • 1 package extra firm tofu, drained and cut into bite sized cubes
  • 4 T. vegetable oil
  • 3 cloves garlic, minced
  • 3 T. pickled radishes
  • 1 ½ T. lemon juice
  • 1 ½ T. lime juice
  • 4 T. fish sauce
  • 2 T. sugar
  • 1 T. tamarind water
  • 2 eggs, slightly beaten
  • 4 oz. bean sprouts
  • 5 T. peanuts, chopped
  • 8 T. scallions, finely chopped
  • 4 T. cilantro, chopped
  • 1 ½ T. sweet chili sauce
  • 2 T. hot chili paste
  • 1 t. red pepper flakes
Instructions
  1. Soak noodles in warm water for at least 45 minutes.
  2. Prepare all of your ingredients as directed in ingredient list.
  3. Place pickled radishes and garlic in a small bowl set aside.
  4. Combine lemon juice, lime juice, fish sauce, sugar, and tamarind water. Stir to dissolve the sugar. Set aside.
  5. Combine the bean sprouts, peanuts, scallions, cilantro, sweet chili sauce, hot chili paste, and pepper flakes in a bowl, set aside.
  6. Heat the oil in a wok or large fry pan. Add the tofu and don’t stir. Allow the tofu to sear on one side. When it turns a golden brown, stir the pieces to sear on another side. Remove from pan and set aside.
  7. Over medium high heat, flash fry the radishes and garlic in the same pan.
  8. Reduce the heat and add the lemon juice, lime juice, fish sauce, sugar, and tamarind water.
  9. Once the sugar granules begin to dissolve, add the drained noodles. Use two spatulas to coat the noodles with sauce.
  10. Push the noodles to one side. Turn up the heat slightly and add the beaten eggs in the vacant space and allow to set slightly (add more oil if needed before adding the egg).
  11. Gently mix the egg into the noodles once they begin to set around the edges.
  12. Add the bean sprouts, peanuts, scallions, cilantro, sweet chili sauce, hot chili paste, red pepper flakes, and tofu. Stir to combine into the noodle/egg mixture.
  13. Taste. Adjust to balance the sweet (sugar and sweet chili sauce), sour (lime juice), and salty (fish sauce) flavors.
  14. Serve with bean sprouts, chopped peanuts, chopped cilantro, chopped scallions, and/or lemon wedges.
Notes
The recipe calls for rice noodles, but in a pinch, linguine noodles can be easily substituted. Of course, if you’re not feeling Pad Thai for Meatless Monday, the tofu could be substituted for a meat of your choosing.
Nutrition Information
Calories: 314 Carbohydrates: 33 Sugar: 9 Fiber: 2 Protein: 10
Recipe by The Homespun Journal at http://www.thehomespunjournal.com/2012/05/21/vegetarian-pad-thai-meatless-monday/