This recipe is a vegetarian version of Pad Thai, Thailand’s most famous dish. It’s so flavorful. Even without the most important ingredient, fish sauce, you will still taste the tanginess and sweetness that is needed for Pad Thai. Moreover, adding mushrooms will give a meaty texture to this vegetarian Pad Thai!
Total Time
1hr 30min
4.9
7 Ratings
Author: Tina Sawasdee at SideChef
Servings:
2
Ingredients
•
1/2
pckg
Rice Noodles
•
1 3/4
cups
Fresh Chives
•
1
cup
Bean Sprouts
•
4
oz
Firm Tofu
•
1 1/2
cups
Shiitake Mushrooms
•
2
Eggs
•
2
Shallots
•
2
cloves
Garlic
•
3
Tbsp
Vegetable Oil
•
1
pinch
Salt
•
1
Lime
Pad Thai Sauce
•
1/4
cup
Coconut Sugar
•
1/3
cup
Tamarind Paste
•
1
Tbsp
Soy Sauce
Toppings
•
1
tsp
Crushed Red Pepper Flakes
•
1
Tbsp
Crushed
Peanuts
Cooking Instructions
1.
Soak the Rice Noodles (1/2 pckg) in room temperature water for about an hour or until the noodles are soft.
2.
Mince the Garlic (2 cloves). Dice the Shallots (2).
3.
Chop the Fresh Chives (1 3/4 cups) into 2-inch pieces.
4.
Remove stem from the Shiitake Mushrooms (1 1/2 cups) and slice.
5.
Pat dry the Firm Tofu (4 oz) and cut into ¼-inch cubes.
6.
Make the Pad Thai sauce, mix together Coconut Sugar (1/4 cup), Tamarind Paste (1/3 cup), and Soy Sauce (1 Tbsp).
7.
Heat Vegetable Oil (3 Tbsp) over high heat wok. Once the oil is hot, add tofu cubes and cook for about 1 minute on all sides until golden brown. Then set the tofu aside and scoop some of the oil out of the wok and save them for later.
8.
In the same wok over medium-high heat, add mushrooms and a pinch of Salt (1 pinch) then cook for 3 minutes or until they are soft. Then set aside.
9.
In the same wok over medium-high heat, heat the used oil. Cook garlic and shallot until fragrant.
10.
Add the Pad Thai sauce, stir for about 2 minutes until the sauce thickens. Then add noodles and use a tong to stir to combine for about 2 minutes.
11.
Add tofu and mushrooms in, give a little stir to combine then push the noodles to the side of the wok to make space for scrambling the eggs. Cook the Eggs (2) for about 1 minute or until the egg has completely cooked through.
12.
Add chive and Bean Sprouts (1 cup). Stir in the noodles and mix until combined. Cook for 2 minutes.
13.
Sprinkle Peanuts (1 Tbsp) on top. Serve with Crushed Red Pepper Flakes (1 tsp) and a Lime Wedge (1).
Nutrition Per Serving
CALORIES
802
FAT
30.5 g
PROTEIN
18.7 g
CARBS
121.1 g
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