epicurious4.4
Vegetarian Pad Thai
This vegetarian pad Thai recipe gets its tangy-sweet flavor and flush of heat from a sauce of tamarind pulp, soy sauce, brown sugar, and Sriracha.
👥 6 Servings⏱️ Prep & Cook: 1h🔥 Cook: 1h👤 Lillian Chou📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●colander
- ●spatula
📝 Preparation Steps
1
Soak noodles in a large bowl of warm water until softened, 25 to ⏱️ 30 minutes. Drain well in a colander and cover with a dampened paper towel.
2
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. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
tamarind (from a pliable block)3 tablespoonsboiling-hot water1 cupSriracha2 tablespoons
3
Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.
4
Cut shallots crosswise into very thin slices with slicer.
large shallots4
5
Rinse tofu, then cut into 1-inch cubes and pat very dry.
6
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.
large shallots4
7
Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to ⏱️ 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.
8
Lightly beat eggs with ¼ teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. 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.
large eggs6
9
Heat wok over high heat until a drop of water evaporates instantly. 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.
large shallots4
10
Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) ⏱️ 3 minutes. Add tofu, bean sprouts, and 1½ cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about ⏱️ 2 minutes.
bean sprouts (¼ pound)2 cups
11
Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.
large eggs6
12
Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.
large shallots4Lime wedges, cilantro sprigs, Sriracha (for serving)Sriracha2 tablespoons
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