MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Pad Thai
Categories: Thai, Vegetarian
Yield: 2 Servings

4 oz Dry rice noodles (112 g);
-medium size (2 mm wide)
3 tb Vegetable oil (45 ml)
3/4 c Pressed tofu (85 g); cut
-into small pieces
1 c Fresh shiitake mushrooms;
-stems removed; thinly
-sliced
3 tb Palm sugar (35 g); finely
-chopped, packed
1/4 c Shallot; chopped
4 cl Garlic; chopped
3/4 c Garlic chives (180 ml); cut
-into 2" pieces
1 c Bean sprouts (50 g); plus
-extra for serving
1/4 c Roasted peanuts; chopped
-(optional)
2 Eggs (optional)

MMMMM---------------------------SAUCE--------------------------------
1 tb Soy sauce
1 1/2 tb Fermented soybean paste,
-miso, or "tao jiew" -OR-
1 tb Korean doenjang
2 1/2 tb Tamarind paste; up to 3 tb
1/2 ts Chili flakes; up to 1 ts, or
-to taste
3 tb Water

This vegan pad thai is also known as pad mee korat. You'll get the
same sweet, salty, sour balance and chewy noodles, but all completely
plant based! It's an easy recipe, with an option to add eggs if
desired.

Soak rice noodles in room temperature water for 1 hour or until they
turn white. Drain and set aside. You can soak the noodles in advance,
drain, and keep in a sealed container in the fridge until ready to
use, up to 2-3 days.

Make the sauce:

Add tao jiew to a small bowl and mash roughly with a fork to break up
the soybeans (if using miso or doenjang, place in a small bowl it
with 1 tb of water and stir to loosen the paste.) Add all remaining
sauce ingredients and stir to mix.

Add about 1 tb of oil to a wok or a large sauté pan and heat over
medium high heat. Once hot, add mushrooms and tofu. Spread them out
and let sear until golden. Toss and continue to cook for 1 more
minute or until the mushrooms are cooked through. Remove from pan and
set aside.

To the same pan, heat about 2 tb of oil over medium high heat. Add
garlic, shallots, and palm sugar and cook, stirring frequently until
the sugar caramelizes into a deep brown colour.

Deglaze with the sauce mixture then add the rice noodles, mushrooms,
and tofu. Keep tossing until all the sauce has been absorbed. Taste
the noodles, and if they are still undercooked, add a splash of water
and let cook until dry again. You can also add a little more tamarind
if you think it needs it.

If you want to add eggs:

Once the noodles have absorbed most of the sauce, push the noodles to
one side. Add eggs into the empty space, break the yolks and let the
eggs set about half way. Then put the noodles over the eggs and let
the eggs cook for 30 more seconds until the egg is set. Then toss to
break up the eggs.

Turn off the heat, add bean sprouts and garlic chives and toss to mix.
Taste and adjust seasoning. Plate and sprinkle with roasted peanuts,
if using.

Notes:

Only buy tamarind from Thailand, which is sometimes labeled as
"tamarind concentrate. Sourness varies significantly between brands,
so start with 2-1/2 tb and add more at the end if needed. Do not buy
tamarind paste from India because it is much more concentrated.

Recipe by Pailin Chongchitnant

Recipe FROM: <https://hot-thai-kitchen.com/vegan-pad-thai/>

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