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    You are in: Home / Thai / Vegetarian Pad Thai Recipe
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    Vegetarian Pad Thai

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    anne #2's Note:

    From Gourmet Magazine, December 2007. Vegetarian if you use soy instead of fish sauce. It's a little spicy if you use all the Sriracha -- cut back if you don't like spice, or add more if you do. As good as anything I've had in a restaurant. Oh and I added some carrots for healthiness. And made a bunch of other tweaks. Also, even though it involves some deep frying, it is not too difficult to make.

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    Units: US | Metric


    1. 1
      Cook noodles according to package directions; generally this involves soaking in very hot water for several minutes and rinsing under cool water.
    2. 2
      Meanwhile, make sauce by soaking tamarind pulp in boiling water in a small bowl, stirring occasionally, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Alternatively, dissolve tamarind concentrate in hot water. Add soy or fish sauce, brown sugar and Sriracha, stirring until sugar is dissolved.
    3. 3
      Heat 1 1/2 cups oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8-12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl; reserve oil. Spread fried shallots on paper towels to drain. Wipe wok clean.
    4. 4
      Pat tofu dry. Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, turning occasionally, until golden, 5-8 minutes. Transfer tofu to paper towels to drain using slotted spoon. Pour off frying oil and reserve.
    5. 5
      Lightly beat eggs and salt. Heat 2 T shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat sides of wok. Cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
    6. 6
      Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 T shallot oil and swirl to coat side of wok. Stir-fry white and pale green scallions, garlic, carrots and remaining shallots until softened, about 1 minute.
    7. 7
      Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) for 3 minutes. Add tofu, 1 cup of bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce, until noodles are tender, about 2 minutes.
    8. 8
      Stir in additional sauce if desired, then stir in eggs and transfer to a serving dish.
    9. 9
      Sprinkle pad thai with peanuts, fried shallots, and remaining scallions. Serve with lime wedges, remaining bean sprouts, cilantro sprigs, and Sriracha.

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    Nutritional Facts for Vegetarian Pad Thai

    Serving Size: 1 (367 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 905.6
    Calories from Fat 363
    Total Fat 40.4 g
    Saturated Fat 7.7 g
    Cholesterol 317.2 mg
    Sodium 2714.5 mg
    Total Carbohydrate 105.6 g
    Dietary Fiber 6.2 g
    Sugars 21.5 g
    Protein 34.6 g

    The following items or measurements are not included:

    sriracha sauce

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