This is a vegetarian version (mostly) of the Thai favorite.
Quantity
1
Quantity Unit
stir fry wok
Prep Time (minutes)
30
Cook Time (minutes)
30
Ready In (minutes)
60
Ingredients
Amount
Measure
Ingredient
8
ounces
rice noodles (dry)
1
cup
bean sprouts
1/3
cup
canola oil
1
tablespoon
garlic minced
4
tablespoons chopped
shallots
1
block
tofu (block%3D1lb)
3
tablespoons
fish sauce
2
tablespoons
rice vinegar
2
tablespoons
brown sugar
2
tablespoons
Ketchup
1
teaspoon
chili powder
2
large
eggs
1
tablespoon
cilantro, fresh, chopped
1/4
cup
peanuts, crushed
1/2
cup, chopped
green onions
1
fruit (2" dia)
lime, wedged
Steps
Sequence
Step
1
If you are using dried rice noodles, soak them in hot water for about 20 minutes before cooking. If you cannot get rice noodles, angelhair pasta will work well.
2
In 4 quarts of boiling water, cook 1/2 pound of noodles for 2 or 3 minutes or until just tender to the bite. Drain and rinse them. Them drain for 30 minutes or until dry.
3
In boiling water, blanch 1 cup of fresh bean sprouts for 30 seconds. Run cold water over them to refresh them and then drain.
4
Heat 1/3 cup of oil over high in a wok or skillet. Fry 1 tablespoon of minced garlic and 4 tablespoons of minced shallots until golden.
5
Add 2 teaspoons of shrimp paste (if available) and 1 tablespoon of dried shrimp. Stir.
6
Add eight ounces of tufu, cubed, and stir-fry until slightly brown on the outside.
7
Lower heat to medium.
8
Add 3 tablespoons of fish sauce (or 6 tablespoons of soy sauce), 2 tablespoons of rice vinegar, 2 tablespoons of light brown sugar, 2 tablespoons of ketchup, and one teaspoon of chili powder.
9
Stir until sugar dissolves.
10
Add 2 beaten eggs and let them set slightly. Then stir to scramble.
11
Add the noodles and toss for about 2 minutes.
12
Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, pepper flakes, green onions, and freshly chopped coriander (cilantro).
13
Dress edges of plate with lime wedges. Serve with fresh bean sprouts.
