Ming Tsai: Chef, TV Personality and Food Allergy SpokespersonMing Tsai: Chef, TV Personality and Food Allergy Spokesperson
Quick recipe, vegetarian Pad Thai. So get a pack of these rice noodles called rice [UNKNOWN]. Very easy, open in a bowl. Boiling hot water. Let it sit 20 minutes, drain, set aside. Using a wok, which I think is the easiest. If you like lemongrass, you can work it. Mince one lemongrass, just pounded. A tablespoon. You hear this often from me, a tablespoon of garlic, a tablespoon of ginger. Here, we're gonna add a tablespoon of shallots as well. Boom, boom, boom, soften. Fish sauce, two tablespoons, deglaze. Add those rice noodles that have been soaking, right? By the way, if you wanna add an egg to this, you can. So while you're doing the aromatics, crack two eggs, and like that, but egg, for analogy, egg free to keep it out. Add your noodles, add vegetarian stock which you can buy now at all these wonderful Whole Foods and what not, uht pack. Add the vegetarian stock, the noodles are gonna soak up some more of that but it's also gonna soak that wonderful oil that's been flavored with the fish sauce, boom boom boom, two or three lime juice as the very end after it's tossed and then Thai basil. Right, tabeso leaves. Pick your veg, and this what's, this is how show's got, whatever vegetables best at market, pick that. So the yellow bulb that was better the red over the yellow, choose yellow. If there's a beautiful Bok choy, grab that. If you at least just grab some baby spinach. Any veg can go in at the And when you're cooking the noodles and you have beautiful vegetarian pasta and don't forget tofu, tofu's your friend too. If you can eat soy.