Pad Thai

VEGETARIAN PAD THAI

12 OZ DRIED FLAT RICE NOODLES, SOAKED AND DRAINED

SAUCE:

1 T TAMARIND PASTE

1 C BOILING WATER

1/2 C SOY SAUCE

1/4 C PACKED BROWN SUGAR

2 T SRIRACHA

SHALLOT OIL:

2 LARGE SHALLOTS, SLICED THINLY

1 1/2 C PEANUT OIL

1 PACKAGE FIRM TOFU, CUBED

6 EGGS, BEATEN LIGHTLY WITH 1/4 TSP SALT

1 BUNCH SCALLIONS, THINLY SLICED

4 CLOVES GARLIC, FINELY CHOPPED

2 LARGE SHALLOTS, THINLY SLICED

2 C BEAN SPROUTS

GARNISH:

1/4 C CHOPPED PEANUTS (UNSALTED BEST)

LIME WEDGES

CILANTRO SPRIGS

MAKE SAUCE BY STIRRING ALL INGREDIENTS TOGETHER UNTIL SUGAR DISSOLVES. PREPARE VEGETABLES. SOAK NOODLES PER PACKAGE.

FRY SHALLOTS IN OIL OVER MEDIUM-LOW HEAT UNTIL GOLDEN BROWN (8-12 MINUTES). DRAIN SHALLOTS ON PAPER TOWELS.

REHEAT OIL. FRY TOFU, TURNING GENTLY, UNTIL GOLDEN BROWN (5-8 MINUTES). DRAIN ON PAPER TOWELS. POUR OFF OIL AND RESERVE.

REHEAT 2 T OIL UNTIL SHIMMERING. COOK EGGS. BREAK INTO CHUNKS ON PLATE.

HEAT 6 T OIL; COAT PAN. STIR FRY REMAINING SCALLIONS, GARLIC, AND SHALLOTS (1 MINUTE).

ADD NOODLES AND STIR FRY OVER MEDIUM HEAT (3 MINUTES).

ADD TOFU, BEAN SPROUTS, AND 1 1/2 C SAUCE AND SIMMER, STIRRING GENTLY, UNTIL NOODLES COOKED THROUGH (3 MINUTES).

ADD REMAINING SAUCE AND EGGS.

SPRINKLE WITH GARNISH INGREDIENTS AND FRIED SHALLOTS.

SERVE WITH SRIRACHA OR THAI SWEET CHILI SAUCE.

YOU CAN ADD SHRIMP SAUTÉED WITH A LITTLE GARLIC WITH THE EGGS, IF YOU LIKE.