Wednesday, May 21, 2008

Vegetarian Pad Thai

This is a family favorite because of its mild sweet and sour taste.

Makes 4 servings


16 ounce flat rice noodles

2 tablespoons tamarind pulp, mix with 1/2 cup water, squeeze out the juice, discard the pulp

1/2 cup maple syrup
1/2 cup soy sauce

Whatever you have available. I used:
1 king oyster mushroom ( it has a chewy, crunchy texture, similar to that of scallops)

2 celery stalks
1 yellow bell pepper
1 carrot
2 heads of mustard greens

Other ingredients:
1/4 pound bean sprouts
1 tablespoon crushed peanuts
1/4 lime wedge
extra light olive oil or canola oil
1 tablespoon minced ginger
1 chili pepper, minced (optional)

1. Combine ingredients to make sauce and set aside.
2. In a hot wok or frying pan, add 2 tablespoons oil. Add mushrooms, brown on both sides. Add about 2 tablespoons sauce, making the glaze by cooking in medium heat until dry, stirring frequently, remove from pan.
3. In the same pan, add 2 tablespoons oil, add ginger and brown. Add vegetables to the pan one at a time, stir frying in between each for about 1 minute. Pour onto the vegetables about 2 tablespoons sauce. Stir fry until everything is soft. Remove from the pan.
4. In the same pan, add 2 tablespoons oil, pour in half of the remaining sauce and bring to boil. Add half of the noodles, keep stirring in medium heat until soft. Mix in half of the veggies. Remove from the pan.
5. Do the same for the remaining noodles.
6. Top with mushroom, beansprouts, peanuts, hot pepper, and sprinkle with wedge of lime. If you prefer to have the beansprouts less raw and more cooked, combine the sprouts with the nơodles from the pan immediately while they are still hot.

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