Vegetarian Pad Thai
By America's Test KitchenPublished on April 1, 2019
Time
1¼ hours
Yield
Serves 4
Ingredients
Sauce
3 tablespoons tamarind paste or tamarind substitute¾ cup boiling water ¼ cup fish sauce substitute 3 tablespoons sugar 1 tablespoon vegetable oil 2 tablespoons rice vinegar ¼ teaspoon cayenne pepperNoodles, Tofu, and Garnish
8 ounces (¼-inch-wide) rice noodles 14 ounces extra-firm tofu, cut into ¾-inch cubes2 tablespoons cornstarch ¼ cup vegetable oil 1 shallot, minced3 garlic clove, minced2 large eggs, lightly beaten6 ounces (3 cups) bean sprouts 4 scallions, sliced thin on biasSalt ¼ cup minced fresh cilantro 2 tablespoons unsalted dry-roasted peanuts, choppedLime wedgeBefore You Begin
You will need our vegetarian fish sauce substitute for this recipe. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. Because this dish comes together very quickly, make sure that all your ingredients are prepped before you start cooking. If using a tamarind substitute, use brown sugar instead of granulated sugar in the sauce, and eliminate the lime wedges for serving.
Instructions
- Soak tamarind paste in boiling water until softened, about 10 minutes. Push mixture through fine-mesh strainer into bowl, removing seeds and fibers and extracting as much pulp as possible; discard solids. Whisk fish sauce, sugar, oil, vinegar, and cayenne into tamarind liquid.
- FOR THE NOODLES, TOFU, Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes; drain. Spread tofu over paper towel–lined baking sheet and let drain for 20 minutes.
- Gently pat tofu dry with paper towels, then toss with cornstarch in bowl. Transfer coated tofu to strainer and shake gently over bowl to remove excess cornstarch. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook, turning as needed, until crisp and browned on all sides, 8 to 10 minutes; transfer to bowl.
- Wipe out now-empty skillet with paper towels, add remaining 1 tablespoon oil, and return to medium heat until shimmering. Add shallot and garlic and cook until lightly browned, about 1½ minutes. Stir in eggs and cook, stirring vigorously, until eggs are scrambled but still moist, about 20 seconds.
- Add drained noodles and sauce, increase heat to high, and cook, tossing gently, until noodles are evenly coated, about 1 minute. Add tofu, bean sprouts, and scallions to skillet and cook, tossing gently, until tofu is heated through and noodles are tender, about 2 minutes. Season with salt to taste and sprinkle with cilantro and peanuts. Serve with lime wedges.
for the sauce
and garnish
Time
1¼ hoursYield
Serves 4Ingredients
Sauce
Noodles, Tofu, and Garnish
Ingredients
Sauce
Noodles, Tofu, and Garnish
Ingredients
Sauce
Noodles, Tofu, and Garnish
Why This Recipe Works
With its sweet-sour-salty-spicy sauce, tender rice noodles, and bits of scrambled egg, pad thai is Thailand's most well-known noodle dish. We wanted a great vegetarian version that also featured crispy tofu. To get the noodles right, we soaked rice sticks in hot tap water for 20 minutes before stir-frying for tender but not sticky noodles. To create the balanced salty, sweet, sour, and spicy flavor profile, we combined vegetarian fish sauce, sugar, cayenne, and vinegar. We added tamarind paste for the fresh, bright, fruity taste that is essential to the dish. Chopped peanuts, bean sprouts, thinly sliced scallions, and lime wedges completed our fresh-tasting dish.
Before You Begin
You will need our vegetarian fish sauce substitute for this recipe. For an accurate measurement of boiling water, bring a full kettle of water to a boil and then measure out the desired amount. Because this dish comes together very quickly, make sure that all your ingredients are prepped before you start cooking. If using a tamarind substitute, use brown sugar instead of granulated sugar in the sauce, and eliminate the lime wedges for serving.
Instructions
- Soak tamarind paste in boiling water until softened, about 10 minutes. Push mixture through fine-mesh strainer into bowl, removing seeds and fibers and extracting as much pulp as possible; discard solids. Whisk fish sauce, sugar, oil, vinegar, and cayenne into tamarind liquid.
- FOR THE NOODLES, TOFU, Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes; drain. Spread tofu over paper towel–lined baking sheet and let drain for 20 minutes.
- Gently pat tofu dry with paper towels, then toss with cornstarch in bowl. Transfer coated tofu to strainer and shake gently over bowl to remove excess cornstarch. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook, turning as needed, until crisp and browned on all sides, 8 to 10 minutes; transfer to bowl.
- Wipe out now-empty skillet with paper towels, add remaining 1 tablespoon oil, and return to medium heat until shimmering. Add shallot and garlic and cook until lightly browned, about 1½ minutes. Stir in eggs and cook, stirring vigorously, until eggs are scrambled but still moist, about 20 seconds.
- Add drained noodles and sauce, increase heat to high, and cook, tossing gently, until noodles are evenly coated, about 1 minute. Add tofu, bean sprouts, and scallions to skillet and cook, tossing gently, until tofu is heated through and noodles are tender, about 2 minutes. Season with salt to taste and sprinkle with cilantro and peanuts. Serve with lime wedges.
for the sauce
and garnish
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