Vegetarian Pad Thai
A classic Thai noodle dish made vegetarian with tofu, featuring rice noodles in a tangy-sweet tamarind sauce, topped with crispy shallots, peanuts, and fresh herbs. This restaurant-quality dish balances sweet, sour, and spicy flavors.
Ingredients
- •12 ounces dried flat rice noodles (1/4 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 (Southeast Asian chile sauce)
- •1 bunch scallions
- •4 large shallots
- •1 package firm tofu
- •1½ cups peanut or vegetable oil
- •6 large eggs
- •4 cloves garlic
- •2 cups bean sprouts
- •½ cup roasted peanuts
- •Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok
- •Accompaniments: lime wedges; cilantro sprigs; Sriracha
Cooking Instructions
- 1.
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.
30 min
- 2.
Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
5 min
- 3.
Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.
5 min
- 4.
Cut shallots crosswise into very thin slices with slicer.
5 min
- 5.
Rinse tofu, then cut into 1-inch cubes and pat very dry.
10 min
- 6.
Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture 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.
12 min
- 7.
Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.
8 min
- 8.
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.
5 min
- 9.
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.
1 min
- 10.
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.
5 min
- 11.
Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.
2 min
- 12.
Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.
2 min
