All of us are great fans of Thai cuisine in our house. If asked to pick a restaurant to dine, all of us would unanimously vote for Thai restaurant. There is something magical about the Thai food. Green curry, red curry, yellow curry are all time favorite and noodles and pad thai are no lesser attractions. Here is my version of palatable Pad thai.
Ingredients
- Flat rice noodles – 1 pack
- Tamarind concentrate – 2 teaspoons (if using regular tamarind, use a small marble size, soak in water, extract the tamarind juice)
- Brown sugar – 1 tablespoon
- Agave nectar/ maple syrup – 2 teaspoons
- Chili flakes/ chili sauce – 1 teaspoon (if you want more heat, add ½ teaspoon more)
- Soy sauce/ tamari sauce – 3 to 4 tablespoons
- Tofu (firm) – 14 to 16 ounces (cubed)
- Red onion – ½ (cut into thin slices)
- Garlic cloves – 3 (chopped)
- Scallions/ green onions – 1 bunch (separate green parts and white parts and chop them)
- Carrot – 1 (shredded) ( optional)
- Bean sprouts – 1 cup
- Cilantro – ¼ cup
- Roasted peanuts – ¼ cup
- Vegetable oil- 2 tablespoons
Directions
1. Cover noodles with very hot water. Stir in to separate. Soak noodles for 25 to 30 minutes. Do not over soak. Drain noodles and set aside.
2. In a small bowl, whisk agave nectar, tamarind concentrate, soy sauce/tamari, chili flakes/chili sauce.
3. Heat wok, add 1 tablespoon of oil, and stir fry tofu for 4 minutes, browning all sides equally.
4. Stir in 1 more tablespoon of oil and stir fry onions, for a minute. Stir in chopped garlic and stir fry for 30 seconds.
5. Add noodles and sauce mixture and stir fry until noodles are evenly coated with sauce.( keep turning noodles over to absorb sauce evenly).stir fry for 2 more minutes
6. Add scallions, bean sprouts and carrot and stir fry until all the ingredients are well combined and heated through.
7. Switch off stove, transfer pad thai to plates, garnish with roasted peanuts, cilantro and serve with lemon wedges.
This is my entry to Priya’s event It’s a vegan world- Thai and Vaishali’s Vegan world.