Vegetarian Pad Thai
Ingredients
Pad Thai Sauce
-
3
tablespoons
tamarind paste
-
3
tablespoons
brown sugar
-
½
tablespoon
Asian chili paste
-
1 ½
tablespoons
soy sauce
-
¼
cup
vegetable broth
-
2
tablespoons
vegetable broth
Pad Thai Ingredients
-
1
15-ounce package
extra firm tofu
-
¼
cup
cooking oil
-
8
oz.
Pad Thai flat rice noodles
-
4
heads
baby bok choy
-
3
cloves
garlic
-
2
eggs
optional
-
4
scallions
sliced into 2-inch pieces
-
¼
cup
chopped peanuts
-
1
cup
bean sprouts
Instructions
- Whisk together the sauce ingredients in a small bowl and set aside.
- If using tofu, heat oil in a skillet and cook the tofu until golden brown, then set aside.
- Boil water in a large pot, remove from heat, and soak the noodles until just firm, then drain and rinse.
- Separate and slice the baby bok choy, then stir fry with garlic in a wok until wilted.
- Add the noodles and sauce to the wok, stir frying until the sauce thickens.
- If using eggs, scramble them in a space created in the wok, keeping them separate from the noodles.
- Add scallions and tofu to the wok, stir frying briefly to heat through.
- Serve the noodles topped with peanuts and bean sprouts.
Nutrition Facts (estimated)
Servings
4
Calories
567
Total fat
23g
Total carbohydrates
74g
Total protein
18g
Sodium
718mg
Cholesterol
82mg
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