Vegetarian Pad Thai Noodles

Name: Vegetarian Pad Thai Noodles
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup Tamarind Water; 1/4 cup Soy sauce; 2 tablespoons Sriracha sauce; 1/4 cup Brown Sugar; 350 grams Rice Noodles (Flat); 1 cup Tofu, cut into pieces; 2 cloves Garlic, grated; 1 Onion, thinly sliced; 1 Green Bell Pepper, cut into wedges; 10 Broccoli, florets; 1 cups Bean Sprouts; 1 cup Spring Onion (Bulb & Greens), sliced; As needed Coriander, finely chopped; 1/2 cup Roasted Peanuts; as required Fresh Red chillies,; 3 tablespoons Oil

Sneha Patel @snehapatel_4499

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You must try this lip smacking Pad Thai recipe that is packed with delicious flavours from Sriracha and tossed in a sweet and spicy sauce and roasted peanuts. It's a perfect one dish meal for a Sunday night!

Sneha Patel @snehapatel_4499

Saved

Ingredients

40 minutes

4 servings

For the Pad Thai Sauce
1/2 cupTamarind Water
1/4 cupSoy sauce
2 tablespoonsSriracha sauce
1/4 cupBrown Sugar
For Pad Thai
350 gramsRice Noodles (Flat)
1 cupTofu, cut into pieces
2 clovesGarlic, grated
1Onion, thinly sliced
1Green Bell Pepper, cut into wedges
10Broccoli, florets
1 cupsBean Sprouts
1 cupSpring Onion (Bulb & Greens), sliced
As neededCoriander, finely chopped
1/2 cupRoasted Peanuts
as required Fresh Red chillies,
3 tablespoonsOil

Saved

Steps

40 minutes

1

To Make Pad Thai Sauce:
Into a bowl, add the tamarind water, other pad Thai sauce ingredients and stir well.
2

Add as much or as little Chilli sauce as you prefer, but don't skip on the sugar (you need it to balance the sourness of the tamarind). Set this Pad Thai sauce mixture aside.
3

To Boil Pad Thai Noodles:
Bring a pot of water to a boil and remove from heat. Soak rice noodles in the hot water for 15 to 20 minutes. Drain and rinse with cold water. Keep aside.
4

Note: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.
5

Putting the Pad Thai Together:
Place your wok over medium-high heat. Add a tablespoon of oil plus the garlic and onions. Stir fry for about a minute to release the fragrance.
6

Add the bell peppers & broccoli and stir-fry 2 minutes until the vegetables are lightly softened and yet crisp. Stir in the tofu and toss for a few seconds.
7

Next push the ingredients to the side of the wok and add the drained noodles and 1/3 of the pad thai sauce. Stir-fry everything together for 1 minute using 2 ladles and a tossing motion (like tossing a salad).
8

Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften.
9

Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together into the vegetarian pad thai for 1-3 more minutes, or until noodles are cooked.
10

Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.
11

To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander and peanuts.