Vegetarian Pad Thai

By on October 23, 2011

vegetarian pad thai Vegetarian Pad Thai

Ingredients listed will make 1 sizeable portion

125 gram of Thai rice noodles (soaked in cold water at least 1 hour)

1 tablespoon of chopped garlic

2 cut green onion

1 sliced shallot

2 tablespoons of water

2 tablespoon of soy sauce

2 tablespoons of tamarind paste

1 tablespoon of palm sugar

1 tablespoon of ground red pepper

1 tablespoon of crush peanut

1 tablespoon of chopped preserved turnip

½ cup of bean sprout

1 tablespoon of diced firm tofu

¼ cup of cut cauliflower

¼ cup of cut carrot

2 tablespoons of vegetable oil

1 piece of lime

1 egg (beaten) You can leave the egg for vegan style

Vegetarian Pad Thai Directions

• Add the vegetable oil to the large skill over medium-high heat. After the oil is warm, add the garlic to fry until golden.

• Add the egg to the skillet and stir until cooked through. Gather the cooked egg to the side of the skillet. (Vegans can skip this part.)

• Add the shallot, cauliflower and carrot to cook in the skillet until the veggies are soft.

• Add the rice noodles, the tofu, the turnip, the bean sprout and the green onion to stir with the vegetables and the egg. Then, add the water and keep stirring.

• Add the tamarind paste, the soy sauce, the palm sugar, the crushed peanut and the red pepper. Keep stirring until all the ingredients mix well together. If the noodles are dry, feel free to add extra water.

• Transfer the noodles to a nice plate. Garnish with lime on the side of the plate.

• Ready to serve!