Pad Thai Vegetarian

RECIPE:

EQUIPMENT

  • Wok or skillet

INGREDIENTS

  • 1/2 Cup Firm tofu
  • 1 Egg
  • 100 Grams Fresh rice noodles
  • 2 tbsp Pickled radish, chopped
  • 2 tbsp Shallots, chopped
  • 1/2 Cup Bean sprouts (half in the dish, half on the side)
  • 2 Stalks Chives
  • 1 tbsp Sugar (on the side)
  • 1 tbsp Crushed red peppers (on the side)
  • 1 tbsp Crushed peanuts (on the side)
  • 1/2 Lime (on the side)
  • 1/4 Cup Water
  • 2 tbsp Cooking oil

SEASONING SAUCE:

  • 2 tbsp Palm sugar
  • 2 tbsp Tamarind paste
  • 1 tbsp Light soy sauce
  • 1 tsp Chili paste (homemade)

INSTRUCTIONS

  • Mix seasoning sauce in a bowl and set aside.
  • In a wok with oil, add shallots and cook until fragrant
  • Add pickled radish and tofu. Cook briefly
  • Move all ingredients to one side. Add a little cooking oil and an egg. When egg 80% cooked, combine all ingredients in skillet.
  • Move all ingredients to one side. Add noodles and water. Once soft, combine all ingredients in skillet.
  • Add seasoning sauce and mix well.
  • Add half of bean sprouts and chives and cook for 10 seconds. Turn off heat.
  • On the side, serve raw bean sprouts, sugar, crushed chili pepper, crushed peanuts, 1/2 lime, and chives. Ready to serve.

IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.

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