This one is for my awesome sister-in-law, who had quite the adventure finding tamarind for this recipe :-)
Full of fresh veggies and gluten-free.
Vegetarian Pad Thai:
1 shallot or 1 small red onion, sliced thin
1 small bok choy (chopped)
10 sugar snap peas (these are from my garden!)
1 cup shitake mushrooms (optional for you S)
1/4 cup cilantro and mint leaves (hand torn)
2 cups mung bean sprouts
1 tsp ginger grated
3 green onions, chopped (separate white and green parts)
1 package rice noodles
1/3 cup dry roasted peanuts
1 package tofu (cubed)
4 lime wedges
Sauce:
3/4 tablespoon tamarind paste (available at Asian/East Indian food stores)
1/4 cup hot water
31/2 tablespoon tamari sauce (or gluten-free soy sauce)
1/2 to 2 teaspoon chili sauce
3 tablespoon brown sugar
Directions:
(1) Soak noodles in hot tap water until pliable and soft. Drain and rinse in cold water.
(2) Mix the sauce ingredients together and set aside.
(3) Add 1 tablespoon oil to a wok. Heat on high.
(4) Add tofu and brown. Remove from pan.
(5) Add a little more oil. Add ginger and shallot, saute for one min. Do not let brown.
(6) Add white part of the green onions,bok choy,peas and mushrooms. Saute on high heat for 3-4 min.
(7) Remove mix from pan. Add to tofu mixture.
(8) Add a little more oil. Add noodles to pan and 1/3 of sauce. Saute. Add 1/3 more sauce and saute. The noodles need to be thoroughly mixed using a two utensil tossing method. I added a tablespoon of hot chili flakes at this point to amp up the heat level.
(9) Add remainder of sauce, bean sprouts, peanuts, cilantro, mint, and green part of green onions. Toss and cook for 1 more minute.
Serve with lime wedge and Sirachi sauce.
