Yuba Pad Thai
This isn’t traditional pad Thai, in part because I’ve used soy sauce instead of fish sauce (to keep it vegetarian) and prunes instead of tamarind paste for sweetness. But this non-traditional...
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Cooking tools:
- Immersion blender
- Nonstick skillet
- Mixing bowl
- Colander
- Measuring cup
- Measuring spoon
- Spatula
- Plate
- Stove
Ingredients
- 4 prunes
- 3½ Tbs. reduced-sodium soy sauce
- 1 tsp. fresh lime juice
- 1 8 oz. package brown rice pad Thai noodles
- 1 Tbs. + 2 Tbs. neutral-tasting oil (like peanut, grapeseed, safflower, or sunflower)
- 6 oz. yuba (tofu sheets), chopped
- 2 eggs, lightly whisked
- 3 cloves garlic, sliced
- 2 large shallots, sliced
- 2 cups mung bean sprouts
- 4 scallions, cut into ½-inch pieces
- ¼ cup chopped roasted peanuts
