Veggie Pad Thai
I love pad thai but I'm usually hesitant to order it in a restaurant because most of them use fish sauce to enhance the flavor. At home, I use tamarind sauce, maple syrup, and LOTS of fresh vegetables to enhance the flavors of this super-colorful dish that not only looks great but tastes AMAZING!
Ingredients
- 7 oz wide rice noodles
- 2 tablespoons peanut oil
- 2 spring onions, (sliced)
- 2 cloves garlic, (finely sliced)
- 1 hot red chili, (finely sliced)
- 2 carrots, (shaved into ribbons)
- 1 handful large green beans, (cut diagonally)
- 1/2 head broccoli, (divided into florets)
- 1 red pepper, (finely sliced)
- 2 packs baked tofu
- 1/4 cup peanuts, (roasted, unsalted, roughly pound in pestle & mortar)
- 1/2 cup mung bean sprouts
- Fresh cilantro
- Lime, (for garnish)
- 5 tablespoons tamarind sauce
- 1/4 cup tamari sauce
- 2 tablespoons maple syrup
Instructions
- Prepare rice noodles according to the instructions on the packet, giving a good stir to prevent them from clumping together and sticking to the bottom of the pot.
- Drain noodles and set aside.
- In a small bowl, whisk together tamarind, tamari sauce, and maple syrup.
- Heat a wok.
- Pour 1 tablespoon oil and heat up until almost smoking.
- Add spring onions, garlic, and chili.
- Stir-fry, stirring constantly, until spring onions soften and garlic becomes fragrant.
- Add prepared broccoli, green beans, red pepper, and carrot ribbons, then stir-fry until cooked yet still crunchy.
- Add tofu, then add sauce and noodles. They may have clumped together slightly but the sauce and heat of the wok will separate them again.
- Mix everything well, stirring the whole time, for 1-2 minutes.
- Divide between 4 plates and sprinkle with sprouts, cilantro, and crushed peanuts.
- Serve with lime wedges on the side.