16 INGREDIENTS • 13 STEPS • 1HR 30MINS

Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Total time: PT5400.0S
Yield: 2
Ingredients: 1/2 package Rice Noodles; 3 ounce Fresh Chives; 4 ounce Bean Sprouts; 4 ounce Firm Tofu; 0.25 pound Shiitake Mushroom; 2 Egg; 2 Shallot; 2 clove Garlic; 3 tablespoon Vegetable Oil; 1 pinch Salt; 4 1/2 tablespoon Coconut Sugar; 5 tablespoon Tamarind Paste; 1 tablespoon Soy Sauce; 1 teaspoon Crushed Red Pepper Flakes; 1 tablespoon Peanuts; 1 Lime

This recipe is a vegetarian version of Pad Thai, Thailand’s most famous dish. It’s so flavorful. Even without the most important ingredient, fish sauce, you will still taste the tanginess and sweetness that is needed for Pad Thai. Moreover, adding mushrooms will give a meaty texture to this vegetarian Pad Thai!

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1HR 30MINS

Total Time

$11.33

Cost Per Serving

Ingredients

Servings

us / metric

1/2 pckg

Rice Noodles

1 3/4 cups

Fresh Chives

1 cup

Bean Sprouts

4 oz

Firm Tofu

1 1/2 cups

Shiitake Mushrooms

Eggs

Shallots

2 cloves

Garlic

3 Tbsp

Vegetable Oil

1 pinch

Salt

Lime

cut into wedges

Pad Thai Sauce

1/4 cup

Coconut Sugar

1/3 cup

Tamarind Paste

1 Tbsp

Soy Sauce

Toppings

1 tsp

Crushed Red Pepper Flakes

1 Tbsp

Crushed Peanuts

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Cooking Instructions

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step 1

Soak the Rice Noodles (1/2 pckg) in room temperature water for about an hour or until the noodles are soft.

step 2

Mince the Garlic (2 cloves). Dice the Shallots (2).

step 3

Chop the Fresh Chives (1 3/4 cups) into 2-inch pieces.

step 4

Remove stem from the Shiitake Mushrooms (1 1/2 cups) and slice.

step 5

Pat dry the Firm Tofu (4 oz) and cut into ¼-inch cubes.

step 6

Make the Pad Thai sauce, mix together Coconut Sugar (1/4 cup), Tamarind Paste (1/3 cup), and Soy Sauce (1 Tbsp).

step 7

Heat Vegetable Oil (3 Tbsp) over high heat wok. Once the oil is hot, add tofu cubes and cook for about 1 minute on all sides until golden brown. Then set the tofu aside and scoop some of the oil out of the wok and save them for later.

step 8

In the same wok over medium-high heat, add mushrooms and a pinch of Salt (1 pinch) then cook for 3 minutes or until they are soft. Then set aside.

step 9

In the same wok over medium-high heat, heat the used oil. Cook garlic and shallot until fragrant.

step 10

Add the Pad Thai sauce, stir for about 2 minutes until the sauce thickens. Then add noodles and use a tong to stir to combine for about 2 minutes.

step 11

Add tofu and mushrooms in, give a little stir to combine then push the noodles to the side of the wok to make space for scrambling the eggs. Cook the Eggs (2) for about 1 minute or until the egg has completely cooked through.

step 12

Add chive and Bean Sprouts (1 cup). Stir in the noodles and mix until combined. Cook for 2 minutes.

step 13

Sprinkle Peanuts (1 Tbsp) on top. Serve with Crushed Red Pepper Flakes (1 tsp) and a Lime Wedge (1).