Vegetarian Pad Thai

Pad Thai is an iconic noodle dish from Thailand known for its harmonious blend of sweet, sour, salty, and spicy flavors. In this recipe, we present a delicious and authentic-tasting vegetarian version that features tender rice noodles, crispy tofu, and a mouthwatering sauce. With the addition of chopped peanuts, bean sprouts, thinly sliced scallions, and lime wedges, this dish becomes a flavorful and satisfying meal that will delight your taste buds.

Our technique for achieving perfectly cooked noodles involves soaking rice sticks in hot tap water before stir-frying, ensuring they are tender but not sticky. The balance of flavors in the sauce is achieved with vegetarian fish sauce, sugar, cayenne pepper, and rice vinegar, while tamarind paste contributes a fresh, bright, fruity taste essential to the authenticity of this dish.

With some preparation ahead of time, this Vegetarian Pad Thai comes together quickly, making it a perfect option for a weeknight dinner or a special gathering. Let’s dive into the recipe and some useful tips to make the most of this flavorful dish.

SERVES 4

INGREDIENTS:

• 3 tablespoons tamarind paste or tamarind substitute
• ¾ cup boiling water
• ¼ cup fish sauce substitute
• 3 tablespoons sugar
• 1 tablespoon vegetable oil
• 2 tablespoons rice vinegar
• ¼ teaspoon cayenne pepper
• 8 ounces (¼-inch-wide) rice noodles
• 14 ounces extra-firm tofu, cut into ¾-inch cubes
• 2 tablespoons cornstarch
• ¼ cup vegetable oil
• 1 shallot, minced
• 3 garlic cloves, minced
• 2 large eggs, lightly beaten
• 6 ounces (3 cups) bean sprouts
• 4 scallions, sliced thin on bias
• Salt
• ¼ cup minced fresh cilantro
• 2 tablespoons dry-roasted unsalted peanuts, chopped
• Lime wedges

INSTRUCTIONS:

1. Soak tamarind paste in boiling water until softened, about 10 minutes.
2. Push the mixture through a fine-mesh strainer into a bowl, removing seeds and fibers to extract as much pulp as possible. Discard the solids.
3. Whisk fish sauce, sugar, vegetable oil, rice vinegar, and cayenne pepper into the tamarind liquid.
4. Cover rice noodles with very hot tap water in a large bowl, stir to separate, and let soak until softened and pliable but not fully tender, about 20 minutes. Drain.
5. Spread tofu over a paper towel-lined baking sheet and let drain for 20 minutes.
6. Gently pat tofu dry with paper towels, then toss with cornstarch in a bowl. Transfer the coated tofu to a strainer and shake gently over a bowl to remove excess cornstarch.
7. Heat 3 tablespoons of oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook, turning as needed, until crisp and browned on all sides (8 to 10 minutes). Transfer tofu to a bowl.
8. Wipe out the now-empty skillet with paper towels, add the remaining 1 tablespoon of oil, and return to medium heat until shimmering.
9. Add shallot and garlic, and cook until lightly browned (about 1½ minutes).
10. Stir in beaten eggs and cook, stirring vigorously, until the eggs are scrambled but still moist (about 20 seconds).
11. Add drained noodles and sauce, increase the heat to high, and cook, tossing gently, until noodles are evenly coated (about 1 minute).
12. Add tofu, bean sprouts, and scallions to the skillet and cook, tossing gently, until tofu is heated through, and noodles are tender (about 2 minutes).
13. Season with salt to taste and sprinkle with minced cilantro and chopped peanuts. Serve with lime wedges.

Enjoy the delectable flavors of this Vegetarian Pad Thai! With its tantalizing blend of tastes and textures, this dish is sure to become a favorite in your repertoire. Whether you are a vegetarian or simply looking for a new way to enjoy pad thai, this recipe is a must-try.