Vegetarian Pad Thai Food

VEGETARIAN PAD THAI

Steps:

• Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

VEGETARIAN PAD THAI

Steps:

• Place noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5 minutes, until pliable but not mushy. Drain water and set aside.
• Heat oil in wok over medium heat. Add garlic, and fry until brown. Add noodles, and fry until heated through. Push to the side.
• Break egg into the base of the wok, and mix gently. As it begins to set, break it up and mix it into the noodles. Mix in soy sauce and sugar. Stir in tofu, bean sprouts, peanuts, and cilantro. Remove from heat. Garnish with lime wedges.

VEGETARIAN PAD THAI

Steps:

• Soak the rice noodles in room temperature water for 30-45 minutes before you cook. Do not soak in hot water or your noodles will get sticky. You want them to be soft enough to bend, but still firm. When finished soaking, drain, rinse, and set aside. Prepare the tamarind paste by squishing 1/8 cup tamarind pulp with 1/8 cup water in a small bowl with your fingers. Take out all the tamarind veins and seeds, and squish the fruit until the water turns into a thickish paste. Strain the pulp with a strainer and set aside. Prepare the sauce by adding 1 tablespoon of that tamarind paste you just made with the soy sauce & palm sugar in a small bowl. If your palm sugar is rock hard and doesn't dissolve, you can cut into small bits and microwave the mixture for 10 seconds or so. That should soften the sugar enough to dissolve. Fry the tofu in hot oil until medium brown on each side. Remove from oil and set aside. Add more oil to the pan, if necessary. Wait until the oil is hot, and 'dancing' around (look at the surface - is the oil moving?) Add the pickled radish and fry for a few seconds to get the flavor out. Add your noodles and stir. You may want to add about 1/8-1/4 cup water too, depending on how hot your wok is. When the noodles soften a bit, add the sauce and the 1/8 teaspoon of the chili powder (leave the rest for garnish). Mix well - but be careful not to make a noodle mush. Try to keep the noodles separated as much as possible, covering the entire bottom of the pan. Spread them out. Cook until the noodles are soft - it may take a minute or two. Taste to be sure they are done. If they get too dry, you may need to add a bit more water. When the noodles are done, push them to the side to create room for the egg. Crack the egg into the space and scramble it with your spatula and cover the bottom of the pan. Throw the noodles on top of the egg. Add the chives, 1/2 of the peanuts and 1/2 bean sprouts. Mix well, and remove to a plate. You may get egg bits stuck to the pan. Scrape them off and eat them. I call these 'wok crispies'. You actually want to try to get them. Garnish with the rest of the sprouts on top, a slice of lime, and a pile each of the white sugar, the rest of the peanuts and the rest of the chili powder. You can also garnish with a few uncut garlic chives and 1/4 small banana flower too.

VEGAN PAD THAI

Steps:

• Cook the noodles following packet instructions. Mix the lime juice, tamarind and chilli sauce in a small bowl. Set aside.
• Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.
• Add the remaining oil and stir-fry the asparagus until tender. Tip in the spring onions, beansprouts and garlic. Cook for 2 mins more. Stir in the drained noodles, sauce and some salt. Mix in the tofu and heat through. Serve with coriander, salted peanuts and lime wedges.

RAINBOW VEGETARIAN PAD THAI WITH PEANUTS AND BASIL

Steps:

• Place the uncooked noodles in a bowl of cold water to soak. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they're big enough).
• Shake up the sauce ingredients in a jar.
• Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.
• Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
• Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

VEGAN PAD THAI

Steps:

• Soak the dry noodles in a large bowl of warm (90 degrees F/32 degrees C) water for about 1 hour. The noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
• To make the sauce, stir together the soy sauce, tamarind paste, lime juice, sriracha, rice vinegar, palm sugar and 1/4 cup (60 milliliters) water in a small bowl until the sugar dissolves. Set aside.
• Heat a large skillet or wok over high heat until the pan gets pretty hot, about 1 minute. Add the oil and swirl to coat the pan completely. When the pan just starts to smoke, add the garlic and stir about 5 seconds. Add the tofu and turnip and stir-fry until they begin to get fragrant, about 1 minute.
• Add the drained noodles and cook until softened, 2 to 3 minutes. Add the reserved sauce and paprika if using and fold together until the paprika evenly colors the noodles and all of the liquid is absorbed, about 2 minutes.
• Place half the scallions, peanuts and bean sprouts in the center of the noodles, then spoon some noodles over the mixture to cover and let steam for 30 seconds. Transfer to a serving plate and garnish with the remaining scallions, peanuts and bean sprouts.

PAD THAI (VEGAN)

Steps:

• Saute the garlic and onion in a large, deep frying pan.
• After a couple minutes, add the tofu and green onion. Let it fry away without stirring.
• After a few more minutes, throw the peanut butter glob in the center and pile on the grated carrot, frozen peas, and mushrooms.
• Put the lemon juice, hot sauce and hoisin sauce on top as well, still without stirring it yet.
• Let everything cook away over a medium heat for another 5 minutes or until the vegetables have reached a nice consistency.
• Give the heap a big stir.
• Soak the rice noodles in boiled water for 5-8 minutes and mix them in well with the fried vegetable mixture.
• Squeeze on a bit more lemon, serve and enjoy.

VEGETARIAN PAD THAI

Steps:

• Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
• Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
• Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.
• Cut shallots crosswise into very thin slices with slicer.
• Rinse tofu, then cut into 1-inch cubes and pat very dry.
• Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.
• Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.
• Lightly beat eggs with ¼ teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
• Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
• Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1½ cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
• Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.
• Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.

SUPER YUMMY VEGETARIAN PAD THAI

Steps:

• If using rice noodles, soak them according to package directions. If using regular pasta, cook, then drain, rinse, and set aside.
• In a small bowl, combine the soy sauce, lime juice, sugar, ketchup, crushed red pepper flakes, and peanut butter. Whisk until uniform. Set aside.
• Heat the oil in a wok or large skillet. Add the cubed tofu, and fry until golden and beginning to get crisp on all sides. Remove to a bowl, leaving the oil behind.
• Add the garlic to the hot oil, cook for 10 seconds, then add the eggs and cook, stirring, until scrambled. Now add the drained noodles to the wok, mix well, and add the soy sauce mixture. Cook, stirring constantly, until the noodles are soft and tender, just a few minutes. You can add up to 1/4 cup of water if the mixture seems too dry.
• Stir in bean spouts, green onions, and fried tofu. Fry for a minute or two. Taste for seasoning, adding more lime or chili if desired.
• Serve sprinkled with chopped cilantro, additional bean sprouts, and a wedge of lime, if you're feeling fancy.

VEGETARIAN PAD THAI

Steps:

• Gather the ingredients.
• Bring a pot of water to boil over high heat. Dunk in rice noodles and stir with a fork to separate.
• Cook 4 to 6 minutes, just until noodles are limp but still too firm to eat (a little firmer than al dente ). Then drain and rinse with cold water.
• Combine the pad thai sauce ingredients in a cup, stirring well to dissolve sugar and tamarind. Note that this sauce should have a very strong-tasting flavor: sour-sweet first, followed by salty and spicy. Add more sugar if too sour. Set aside.
• Warm a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons of the oil plus garlic and onion. Stir-fry for 1 minute to release the fragrance.
• Add bok choy plus enough stock or white wine to keep ingredients frying nicely. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
• Push the ingredients aside and add 1/2 tablespoon more of the oil to the center of the wok/pan. Add the egg (if using-don't add the alternative soft tofu quite yet) and stir-fry briefly to scramble.
• If the pan is dry, push the ingredients aside and add a little more of the oil to the middle. Add the drained noodles and 1/3 of the pad thai sauce. Stir-fry everything together for 1 to 2 minutes using 2 utensils and a gently tossing motion (like tossing a salad).
• Keep the heat between medium-high and high, reducing if noodles begin to stick or burn. Continue adding sauce and stir-frying for 3 to 6 more minutes, or until all sauce is added and noodles are soft but still chewy and deliciously sticky. If using soft tofu, add it with the last of the sauce; it will break up and be distributed throughout the dish, just as the egg would.
• Switch off the heat and add bean sprouts, green onions, and 3/4 of the nuts. Toss and taste test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, add a little more sugar.
• To serve, scoop noodles onto a serving platter. Sprinkle with remaining chopped nuts and fresh cilantro. Add wedges of fresh-cut lime on the side to be squeezed over just before eating.

VEGETARIAN PAD THAI

Steps:

• For the noodles: Cook the noodles according to the package instructions.
• For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
• For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
• Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
• Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges.