Vegetarian Pad Thai
Portions:
20-25Preparation Time:
Cooking Time:
Ingredients
1125 g (2.5 lb) narrow rice noodles
Sauce:
250 mL (1 cup) tamarind puree
250 mL (1 cup) oyster sauce
310 mL (11⁄4 cup) pressed brown sugar
75 mL (1/3 cup) sambal oelek
75 mL (1/3 cup) vegetable oil
2 bags (1,75kg)
Arctic Gardens Thai Style Blend
1125 g (2.5 lb) store-bought marinated tofu or marinated in soy sauce, diced
10 eggs
5 liters (20 cups) bean sprouts
20 green onions, chopped
310ml to 400 ml (1 1/4 to 1 2/3 cup) chopped peanuts
625 ml (21/2 cups) fresh coriander, chopped
5 limes, cut into quarters
Hot sauce to taste
Preparation
1. Prepare noodles according to package directions, either by soaking or cooking in a pot of boiling water. Drain, rinse with cold water and drain again.
2. In a bowl, combine sauce ingredients. Set aside.
3. In a wok or large skillet, heat oil over high heat and stir-fry vegetables for 5 minutes.
4. Add the diced tofu and stir-fry for 2 minutes.
5. Push the vegetables and tofu to the sides and add the eggs to the center of the pan. Cook like scrambled eggs.
6. Reduce heat to medium, add noodles, bean sprouts and sauce.
7. Bring to a boil and simmer for 2 minutes or until noodles are tender.
8. Serve noodles topped with green onions, peanuts and cilantro and served with lime and hot sauce.
