Pad Thai

Got a craving for Thai food? Try making your own vegetarian Pad Thai.

Yield 4 servings
Time 20 minutes
  • large pot
  • colander
  • wooden spoon
  • several small bowls
  • whisk
  • wok or large frying pan
  • ½ pound rice noodles
  • 3 T soy sauce
  • 2 T rice vinegar
  • 2 T hot sauce
  • 1 T mirin or sherry
  • 1 T maple syrup or honey
  • 1 T peanut or sesame oil
  • 1 bunch scallions
  • 2 c fresh shiitake mushrooms, thinly sliced
  • 1 c carrot, grated
  • 1 clove garlic, minced
  • ½ pound smoked or extra firm tofu, thinly sliced
  • 14 oz coconut milk
  • 2 c Romaine lettuce, shredded
  • 1 c mung bean sprouts
  • ½ c roasted peanuts, chopped
  • 1 lime, quartered
Directions Fill pot with water, bring to a boil, and cook noodles until just tender, about 4 minutes. Drain, rinse thoroughly under cold water (stirring with wooden spoon if necessary), drain, and set aside.

Meanwhile, combine soy sauce, vinegar, hot sauce, mirin, and maple syrup, and set aside. Thinly slice white parts of scallions and cut green parts into 1-inch pieces. Set aside in separate bowls.

Heat oil over medium-high heat until it starts smoking. Add white part of scallions, mushrooms, carrots, and garlic and fry, stirring constantly, until tender, about 2-3 minutes.

Stir in sauce and tofu and continue cooking, stirring constantly, until most of the liquid has boiled about, about 4 minutes. Add coconut milk and continue cooking until sauce is reduced and thickened, 3-4 minutes.

Stir in noodles, lettuce, sprouts, and peanuts and cook, stirring constantly, for a minute or two.

Serve immediately, with lime wedges.

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