Vegetarian Pad Thai

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 12 ounces flat rice noodles
• 3 tablespoons tamarind pulp (from a pliable block. 1/2 t tamarind concentrate works as well)
• 1 cup boiling water
• 1/2 cup light soy sauce or 1/2 cup fish sauce
• 1/4 cup light brown sugar (measured while packed)
• 2 tablespoons sriracha sauce
• 1/4 cup peanut oil (plus at least 1 more cup for frying) or 1/4 cup vegetable oil (plus at least 1 more cup for frying)
• 4 large shallots, thinly sliced
• 1 (16 ounce) package firm tofu, rinsed and cut into 1 inch cubes
• 6 large eggs
• 1/4 teaspoon salt
• 1 bunch scallion, & pale green parts cut into 2-inch pieces and halved lengthwise, green parts chopped roughly
• 4 garlic cloves, finely chopped
• 2 cups bean sprouts (1/4 lb)
• 1/2 cup roasted peanuts, corasely chopped

Recipe

• 1 cook noodles according to package directions; generally this involves soaking in very hot water for several minutes and rinsing under cool water.
• 2 meanwhile, make sauce by soaking tamarind pulp in boiling water in a small bowl, stirring occasionally, about 5 minutes. force mixture through a sieve into a bowl, discarding seeds and fibers. alternatively, dissolve tamarind concentrate in hot water. add soy or fish sauce, brown sugar and sriracha, stirring until sugar is dissolved.
• 3 heat 1 1/2 cups oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8-12 minutes. carefully strain mixture through a fine-mesh sieve into a heatproof bowl; reserve oil. spread fried shallots on paper towels to drain. wipe wok clean.
• 4 pat tofu dry. reheat shallot oil in wok over high heat until hot. fry tofu in 1 layer, turning occasionally, until golden, 5-8 minutes. transfer tofu to paper towels to drain using slotted spoon. pour off frying oil and reserve.
• 5 lightly beat eggs and salt. heat 2 t shallot oil in wok over high heat until it shimmers. add eggs and swirl to coat sides of wok. cook, stirring gently with a spatula, until cooked through. break into chunks with spatula and transfer to a plate.
• 6 heat wok over high heat until a drop of water evaporates instantly. pour in 6 t shallot oil and swirl to coat side of wok. stir-fry and pale green scallions, garlic, carrots and remaining shallots until softened, about 1 minute.
• 7 add noodles and stir-fry over medium heat (use 2 spatulas if necessary) for 3 minutes. add tofu, 1 cup of bean sprouts, and 1 1/2 cups sauce and simmer, turning noodles over to absorb sauce, until noodles are tender, about 2 minutes.
• 8 stir in additional sauce if desired, then stir in eggs and transfer to a serving dish.
• 9 sprinkle pad thai with peanuts, fried shallots, and remaining scallions. serve with lime wedges, remaining bean sprouts, cilantro sprigs, and sriracha.