Recipes

Recipe: ASIAN COOKING WEEK: VEGETARIAN PAD THAI

If you don't like the fresh flavors used in Asian cooking, there's clearly something wrong with you. There's still time to right your wrong thinking though. And what better time than at the dawn of the Year of the Dragon? Today's recipe comes from epicurious.com

INGREDIENTS

12 oz. dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)

3 tablespoons tamarind (from a pliable block)

1 cup boiling-hot water

1/2 cup light soy sauce

1/4 cup packed light brown sugar

2 tablespoons Sriracha (Southeast Asian chile sauce)

1 bunch scallions

4 large shallots

1 (14- to 16-oz.) package firm tofu

1 1/2 cups peanut or vegetable oil

6 large eggs

4 garlic cloves, finely chopped

2 cups bean sprouts (1/4 lb.)

1/2 cup roasted peanuts, coarsely chopped

For directions on how to prepare this recipe, follow this link.

  Comments