Vegetable Pad Thai

Instructions

1. Step 1

   Place the rice noodles in the large bowl and cover them with very warm water. Soak until flexible but still slightly firm, then drain thoroughly.

   Timer: 20 min (fixed)

   Ingredients used: 300.0 gr Rice Noodle

   Cookware: colander, large bowl

2. Step 2

   Whisk the tamarind puree, soy sauce, brown sugar, water, and chili flakes until the sugar is mostly dissolved.

   Timer: 2 min (fixed)

   Ingredients used: 38.0 gr Brown Sugar, 2.0 gr Chili Flake, 60.0 ml Soy Sauce, 60.0 ml Tamarind Puree, 45.0 ml Water

   Cookware: small bowl, whisk

3. Step 3

   Heat the wok over high heat. Add the vegetable oil and tofu, then stir-fry until the tofu is golden on several sides.

   Timer: 6 min (fixed)

   Ingredients used: 300.0 gr Firm Tofu, 45.0 ml Vegetable Oil

   Cookware: spatula, wok

4. Step 4

   Add the garlic, carrot, and red bell pepper. Stir-fry over high heat until the vegetables are crisp-tender.

   Timer: 3 min (fixed)

   Ingredients used: 120.0 gr Carrot, 12.0 gr Garlic, 150.0 gr Red Bell Pepper

   Cookware: spatula, wok

5. Step 5

   Push the tofu and vegetables to one side of the wok. Pour the eggs into the open area and stir until softly set, then fold them into the vegetables.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 piece Egg

   Cookware: spatula, wok

6. Step 6

   Add the drained noodles and prepared sauce. Toss over high heat until the noodles are tender and have absorbed most of the sauce.

   Timer: 4 min (fixed)

   Cookware: spatula, wok

7. Step 7

   Add the bean sprouts and scallions. Toss just until the sprouts are hot and slightly softened, then remove the wok from the heat.

   Timer: 2 min (fixed)

   Ingredients used: 180.0 gr Bean Sprout, 60.0 gr Scallion

   Cookware: spatula, wok

8. Step 8

   Top the pad Thai with the peanuts and cilantro. Serve immediately with the lime wedges for squeezing over each portion.

   Ingredients used: 20.0 gr Cilantro, 2.0 piece Lime, 60.0 gr Peanut