Vegetable and Tofu Pad Thai
Author: 
Cuisine: Thai
Serves: 4 servings
 
Ingredients
  • 3 tbsp. fish sauce
  • 3 tbsp. brown sugar
  • 3 tbsp. tamarind Concentrate
  • ¼ cup vegetable or chicken broth
  • 8 oz. pad thai rice noodles
  • canola oil
  • 3 eggs
  • 1 cup diced extra firm tofu
  • 8 oz. chicken or seitan
  • 1.5 cups slices shiitake mushrooms
  • 1.5 cups sliced chinese broccoli
  • 2 cups bean sprouts, washed
  • 4 scallions, chopped
  • ⅕ cup crushed peanuts
  • Lime wedges
Instructions
  1. Combine the fish sauce, brown sugar and tamarind concentrate in a small sauce pan. Heat on medium. Add in the broth. Let it come to a boil and then turn the heat down.
  2. Soak the rice noodles in boiling water until soft. Drain and set aside.
  3. Heat up a couple of teaspoons of canola oil in a wok or large pan. Beat the eggs and add to the pan. Scramble them a bit. Transfer eggs to plate and set aside.
  4. Add another teaspoon or two of oil to the hot pan and add your proteins. I like adding tofu or seitan, but feel free to play around with it. Add some beef or chicken or shrimp if that's more your speed. Let it cook a few minutes.
  5. Add in some veggies. This is where I added mushrooms and broccoli. Let that cook a bit.
  6. Now, add the noodles to the pan and stir.
  7. Stir in the sauce.
  8. Finally, add the bean sprouts and the scallions and turn off the heat.
  9. You're just about done!
  10. Serve pad thai topped with some peanuts and some lime wedges on the side. I love fresh squeezed lime juice on mine!
Recipe by Confident Cook, Hesitant Baker at http://confident-cook.com/2016/02/vegetable-and-tofu-pad-thai.html