Vegetarian Pad Thai

Name: Vegetarian Pad Thai
Yield: Serves 3 servings
Ingredients: Chopped preserved radish, to taste; Shiitake mushrooms, sliced, to taste; 3 tablespoons palm sugar (about 40 grams); 5 tablespoons tamarind paste (about 75 ml); 4 tablespoons soy sauce (about 60 ml); 4 tablespoons mushroom soaking water or water (about 60 ml); Tofu, to taste; Pad Thai rice noodles; Bean sprouts

ChefMom @cook_9209425

End your vegetarian meal at home with this dish—delicious and satisfying for the whole family.

ChefMom @cook_9209425

End your vegetarian meal at home with this dish—delicious and satisfying for the whole family.

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Ingredients

Serves 3 servings

Chopped preserved radish, to taste
Shiitake mushrooms, sliced, to taste
3 tablespoonspalm sugar (about 40 grams)
5 tablespoonstamarind paste (about 75 ml)
4 tablespoonssoy sauce (about 60 ml)
4 tablespoonsmushroom soaking water or water (about 60 ml)
Tofu, to taste
Pad Thai rice noodles
Bean sprouts

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Steps

1

Cut the tofu into cubes and fry until golden. Set aside.
2

To make the Pad Thai sauce: Using the same pan, add the preserved radish and shiitake mushrooms. Stir-fry for a few minutes. Season with palm sugar, soy sauce, tamarind paste, and water. Stir well until combined and adjust the taste as desired.
3

Add the rice noodles to the pan and pour in the Pad Thai sauce. Add the fried tofu and bean sprouts. Stir-fry everything together until well mixed. Serve and enjoy.