This meatless pad Thai is made with tender scrambled eggs. For even more protein, add some crispy tofu just before serving.
Slideshow: More Great Thai Recipes
1/2 pound dried pad Thai rice noodles (banh pho)
1/4 cup soy sauce
2 tablespoons light brown sugar
1 tablespoons tamarind paste (see Note)
1 tablespoon Sriracha or chile-garlic sauce
2 tablespoons vegetable oil
2 garlic cloves, thinly sliced
2 small shallots, thinly sliced
2 cups julienned carrots (from about 3/4 pound carrots)
4 scallions, cut into 1-inch pieces
2 large eggs, lightly beaten
1 cup bean sprouts
1/4 cup ground roasted peanuts
1 lime, cut into 8 wedges, for serving
How to Make It
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.
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.
Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add 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 bean sprouts and peanuts and serve with the lime wedges.
Tamarind paste is available from Indian, Asian and Latin markets.
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