This yummy veggie Pad Thai recipe is astonishingly easy to follow, and packs taste and health benefits in one complete meal.
- 12 oz dried flat rice noodles
- 1 pkg wheat gluten "chicken", sliced into small pieces OR 5-6 squares deep-fried tofu, cut into small pieces
- 3 sliced shallots
- 1-2 fresh green chillies, depending on desired spiciness (for mild noodles, remove seeds)
- 2 eggs (omit if vegan)
- 1 c snow peas
- 1 c bean sprouts
- ¼ c ground peanuts (unsalted)
- 3 spring onions, finely sliced
- 1 c fresh coriander, roughly chopped
- 3 tbsp peanut or coconut oil
- 4 tbsp light soy sauce
- ½ tsp dark soy sauce
- 2 tbsp lime juice
- 1 tbsp sugar
- ½ tbsp tamarind paste mixed with 1/2 C water
- 3 tbsp tomato ketchup
Boil rice noodles until soft (5-6 minutes). Drain and toss with 1 T oil to keep from sticking (or rinse with cold water).
Mix all sauce ingredients together in a cup. Set aside.
Place remaining oil in wok. Over medium-high heat, stir-fry shallots and chillies until fragrant (about 1 minute).
Add wheat gluten or tofu and stir fry (1 minute).
Add snow peas and stir-fry another minute until bright green.
If using eggs, clear a space in the center of the wok. Crack eggs into it and stir-fry until cooked.
Add noodles and sauce, then stir-fry, lifting and turning the noodles to combine all ingredients (1-2 minutes).
Taste for saltiness. If not salty enough, add up to 2 T fish or soy sauce.
Take off the heat and add bean sprouts, mixing well to combine (note that bean sprouts should retain some of their crunchiness).
To serve, place noodles on a platter. Sprinkle with spring onions, ground nuts, and coriander. For those who like it extra hot, serve with a bottle of â€œsambalâ€ (red chili sauce).