Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Yield: Serves 4
Cuisine: Asian, Thai
Ingredients: 3 tablespoons, tamarind paste or tamarind substitute; 3/4 cup, boiling water; 1/4 cup, fish sauce substitute; 3 tablespoons, sugar; 1 tablespoon, vegetable oil; 2 tablespoons, rice vinegar; 1/4 teaspoon, cayenne pepper; 8 ounces (1/4-inch-wide), rice noodles; 14 ounces, extra-firm tofu, cut into ¾-inch cubes; 2 tablespoons, cornstarch; 1/4 cup, vegetable oil; 1 , shallot, minced; 3 , garlic clove, minced; 2 , large eggs, lightly beaten; 6 ounces (3 cups), bean sprouts; 4 , scallions, sliced thin on bias; , Salt; 1/4 cup, minced fresh cilantro; 2 tablespoons, unsalted dry-roasted peanuts, chopped; , Lime wedge

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A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME1¼ hours

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

With its sweet-sour-salty-spicy sauce, tender rice noodles, and bits of scrambled egg, pad thai is Thailand's most well-known noodle dish. We wanted a great vegetarian version that also featured crispy tofu. To get the noodles right, we soa...

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