Vegetarian Pad Thai
- 12 ounces dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)
- 3 tablespoons tamarind (from a pliable block)
- 1 cup boiling-hot water
- 1/2 cup light soy sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons Sriracha (Southeast Asian chile sauce)
- 1 bunch scallions
- 4 large shallots
- 1 (14- to 16-ounce) package firm tofu
- 1 1/2 cups peanut or vegetable oil
- 6 large eggs
- 4 garlic cloves, finely chopped
- 2 cups bean sprouts (1/4 pound)
- 1/2 cup roasted peanuts, coarsely chopped
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Bean sprouts (2 cups)
- Peanuts, roasted (1/2 cup)
- Scallions (1 bunch)
- Shallots, large (4)
- Tamarind (3 tablespoons)
- Condiments
Soy sauce, light (1/2 cup)- Sriracha (2 tablespoons)
- Cooking & Baking
- Brown sugar, packed light (1/4 cup)
- Garlic cloves (4)
- Peanut or vegetable oil (1 1/2 cups)
- Pasta & Grains
- Flat rice noodles, dried (12 ounces)
- Drinks
- Water (1 cup)
- Refrigerated
- Eggs, large (6)
- Tofu, firm (1 (14- to 16-ounce) package)
Preparation
Read recipe preparation on epicurious.com
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Recipe Stats
Published December 1, 2007 (5 years ago).
89 people saved this recipe.
