We had been invited for dinner by my husband's friend when we went to Bangkok for vacation. It was a nice place to tour out, however, very difficult for vege's. I happened to taste this (Pad Thai) with little twist to suit vegetarians. Here goes,
12 oz dried flat rice noodles
5-6 squares deep-fried tofu,cut into small piece
1-2 fresh green chillies
1 cup bean sprouts
¼ cup ground peanuts (unsalted)
3 spring onions, finely sliced
1 cup fresh coriander, roughly chopped
3 Tbsp oil
4 Tbsp light soy sauce
2 Tbsp lime juice1 Tbsp.
sugar ½ Tbsp.
tamarind paste mixed with ½ cup water
3 Tbsp tomato ketchup
How to make:
Soak the noodles in hot water (but not boiling) for 10-15 minutes. Drain the noodles and rinse with cold waterDrain and toss with 1 Tbsp. oil to keep from sticking Mix all sauce ingredients together in a cup. Set aside. Place remaining oil in pan. Over medium-high heat chilliesAdd tofu and stir fry (1 minute). Add noodles and sauce, then stir-fry, lifting and turning the noodles to combine all ingredients (1-2 minutes). Taste for saltiness. If not salty enough, add up to 2 Tbsp soy sauce. Take off the heat and add bean sprouts, mixing well to combine (note that bean sprouts should retain some of their crunchiness). To serve, place noodles on a platter. Sprinkle with spring onions, ground nuts, and coriander.