Vegetarian Pad Thai Recipe | Epicurious

Name: Vegetarian Pad Thai Recipe | Epicurious
Ingredients: 12 ounces dried flat rice noodles (¼ inch wide; sometimes called pad Thai or banh pho); 3 tablespoons tamarind (from a pliable block); 1 cup boiling-hot water; ½ cup light soy sauce; ¼ cup packed light brown sugar; 2 tablespoons Sriracha; 1 bunch scallions; 4 large shallots; 1 (14- to 16-ounce) package firm tofu; 1½ cups peanut or vegetable oil; 6 large eggs; 4 garlic cloves, finely chopped; 2 cups bean sprouts (¼ pound); ½ cup roasted peanuts, coarsely chopped; Lime wedges, cilantro sprigs, Sriracha (for serving); Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok

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This vegetarian pad Thai recipe gets its tangy-sweet flavor and flush of heat from a sauce of tamarind pulp, soy sauce, brown sugar, and Sriracha.

Keywords

rice noodle
thai
tamarind
scallion
shallot
tofu
peanut
main
dinner
dairy free
vegetarian
weeknight meals
saute
gourmet

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Ingredients

12 ounces dried flat rice noodles (¼ inch wide; sometimes called pad Thai or banh pho)
3 tablespoons tamarind (from a pliable block)
1 cup boiling-hot water
½ cup light soy sauce
¼ cup packed light brown sugar
2 tablespoons Sriracha
1 bunch scallions
4 large shallots
1 (14- to 16-ounce) package firm tofu
1½ cups peanut or vegetable oil
6 large eggs
4 garlic cloves, finely chopped
2 cups bean sprouts (¼ pound)
½ cup roasted peanuts, coarsely chopped
Lime wedges, cilantro sprigs, Sriracha (for serving)
Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok