Vegetarian Pad Thai
Authentic Street-Style Thai Noodles Tossed in Hand-Extracted Tamarind Glaze with Crispy Tofu and Fresh Chives
This authentic vegetarian pad thai brings the true taste of Thailand to your kitchen, featuring slow-soaked rice ribbons tossed in a hand-extracted sweet-and-sour tamarind glaze.
The secret is soaking the dry rice noodles at room temperature rather than boiling them, ensuring they stay firm to the core and absorb the rich sauce without turning into a mushy clump. Enjoy the recipe!
Recipe
- Soak Noodles & Make Sauce: Submerge flat rice noodles in cold room-temperature water for 40 minutes until opaque and flexible, then drain. Rehydrate dried tamarind pulp in boiling water, massage to extract the rich liquid, strain, and simmer with palm sugar, vegan fish sauce (or Golden Mountain seasoning), and chili until glossy.
- Sear Tofu & Veggies: Heat oil in a blazing hot carbon-steel wok. Stir-fry firm tofu matchsticks, chopped preserved radish, minced shallots, and garlic for 2–3 minutes until golden. Add cabbage, carrots, and bell peppers, tossing until al dente, then push everything up the side of the wok.
- Scramble Eggs & Toss Noodles: Drizzle remaining oil into the center of the wok, crack in eggs, scramble into soft ribbons, and push up the wall. Add drained noodles and tamarind sauce to the hot pan floor, tossing vigorously on high heat until the glaze is absorbed.
- Finish & Serve: Toss in fresh Chinese chives and bean sprouts for 10 seconds. Plate immediately with crushed roasted peanuts, lime wedges, and a pinch of white pepper!
💡 Chef Notes & Tips
- Hand-Extracted Tamarind: Avoid pre-bottled pastes, which can be bitter and overly acidic. Rehydrating raw dried tamarind pulp yields a bright, fruity, and balanced sour nectar.
- Vegan Adaptation: Omit the eggs entirely, ensure your umami builder is an authentic vegan mushroom-based soy sauce or Golden Mountain seasoning, and proceed with the stir-fry.
