Vegetarian Pad Thai

Ingredients

• Tamarind Paste

  Sainsbury's

  9 tsp or 81g

• Water

  Plain, clean water

  ¾ cup or 178g

• Liquid aminos

  Bragg's

  ¼ cup or 60g

• Sugar

  White, granulated sugar

  3 tbsp or 38g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Rice wine vinegar

  2 tbsp or 30g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Rice noodles

  Dry

  8 oz or 227g

• Tofu

  Extra firm, prepared with nigari

  14 oz or 397g

• Cornstarch

  2 tbsp or 15g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  3 clove or 9g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Mung beans

  Mature seeds, sprouted, raw

  ½ package (12 oz) or 170g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Salt

  Table

  ½ tsp or 3g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Peanuts

  All types, raw

  2 tbsp or 18g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Prep: Water: boil Extra-firm tofu: cut into 3/4-inch cubes. Shallot: mince. Garlic: mince. Eggs: lightly beat. Scallions: thinly slice on the bias. Cilantro: mince. Peanuts: chop. Lime: cut into wedges.
2. FOR THE SAUCE: Soak tamarind paste in boiling water (3/4 cup for 4 servings) until softened, about 10 minutes. Push mixture through fine-mesh strainer into bowl, removing seeds and fibers and extracting as much pulp as possible; discard solids. Whisk fish sauce, sugar, first amount of vegetable oil (1 tbsp for 4 servings), vinegar, and cayenne into tamarind liquid.
3. FOR THE NOODLES, TOFU, AND GARNISH: Cover noodles with very hot tap water in large bowl and stir to separate. Let noodles soak until softened, pliable, and limp but not fully tender, about 20 minutes. Spread tofu over paper-towel-lined baking sheet and let drain for 20 minutes.
4. Gently pat tofu dry with paper towels, then toss with cornstarch in bowl. Transfer coated tofu to strainer and shake gently over bowl to remove excess cornstarch. Heat second amount of vegetable oil (3 tbsp for 4 servings) l in 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook, turning as needed, until crisp and browned on all sides, 8 to 10 minutes; transfer to bowl.
5. Wipe out now-empty skillet with paper towel, add last amount of vegetable oil (1 tbsp for 4 servings), and return to medium heat until shimmering. Add shallot and garlic and cook until lightly browned, about 1.5 minutes. Stir in eggs and cook, stirring vigorously, until eggs are scrambled but still moist, about 20 seconds.
6. Add drained noodles and sauce, increase heat to high, and cook, tossing gently, until noodles are evenly coated, about 1 minute. Add tofu, bean sprouts, and scallions to skillet and cook, tossing gently, until tofu is heated through and noodles are tender, about 2 minutes. Season with salt to taste and sprinkle with cilantro and peanuts. Serve with lime wedges.

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