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Saturday, July 17, 2010

Vegetarian Pad Thai


Ingredients:

  • 12 ounces dried flat noodles
  • 3 tablespoons tamarind paste
  • 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 1/2 cups peanut or vegetable oil
  • ½ cup of peanut butter
  • 3 large eggs
  • 4 garlic cloves, finely chopped
  • 2 cups bean sprouts (1/4 pound)
  • 1/2 cup roasted peanuts, coarsely chopped
  • 1 lime cut into 4 wedges


Directions:

· Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.

· When the noodles are soking, make sauce by add the tamarind paste in boiling-hot water in a small bowl. Add soy sauce, brown sugar, peanut butter and Sriracha, stirring until sugar has dissolved.

· Cut scallions into 2-inch pieces, using both the white and green parts.

· Cut shallots into thin slices

· Heat oil in wok over medium heat until hot, fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain the oil through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.

· Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.

· Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.

· Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.

· Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.

· Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.

1 comment:

  1. Its wonderful. Keep posting.
    http://shanthisthaligai.blogspot.com/

    ReplyDelete

About Me

I just love to cook and everything that goes along with food. I cook at home most of the time but I do enjoy eating out once in a while too. I have 2 blogs, one with all my recipes and the other one is all the places that we eat at. My husband and I love to eat and go out. The other day I was looking for a new phone so we were doing our rounds to all the service providers around our house, before we can decide which one to go with. When we went to the Sprint store close to our house we realized that we even though we have been in this area for the past 4 years we have never been to that strip mall. We found a pizza place that looked really good from the outside. That's when we made a New Year's resolution of eating out once a week and try a new restaurant each time. And here I will write my thoughts of the place and what I think of it.

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