The tamarind in the stir-fry sauce gives this pad Thai—made without any meat or eggs—a real depth of flavor. For more protein, add some crispy tofu just before serving. Slideshow:  Vegan Main Dishes 

Phoebe Lapine
October 2013

Gallery

© Phoebe Lapine

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.

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  • Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.

  • In a large nonstick wok or skillet, heat the oil until shimmering. Add the garlic, shallots and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.

  • Add the sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the peanuts and bean sprouts and serve.

Notes

Tamarind paste is available from Indian, Asian and Latin markets.

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