Pad Thai Vegetarian Noodles

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients:

• 12 oz dried flat rice noodles
• 1 package wheat gluten “chicken”, sliced into small pieces OR 5-6 squares deep-fried tofu, cut into small piec
• 3 sliced shallots
• 1-2 fresh green chillies, depending on desired spiciness (for mild noodles, remove seeds)
• 2 eggs (omit if vegan)
• 1 cup snow peas
• 1 cup bean sprouts
• ¼ cup ground peanuts (unsalted)
• 3 spring onions, finely sliced
• 1 cup fresh coriander, roughly chopped
• 3 Tbsp peanut or coconut oil
• SAUCE:
• 4 Tbsp light soy sauce
• ½ tsp. dark soy sauce
• 2 Tbsp lime juice
• 1 Tbsp. sugar
• ½ Tbsp. tamarind paste mixed with ½ cup water
• 3 Tbsp tomato ketchup

Preparation:

1. Soak rice noodles in hot water until soft (8-10 minutes). Drain and toss with 1 Tbsp. oil to keep from sticking (or rinse with cold water).
2. Mix all sauce ingredients together in a cup. Set aside.
3. Place remaining oil in wok. Over medium-high heat, stir-fry shallots and chillies until fragrant (about 1 minute).
4. Add wheat gluten or tofu and stir fry (1 minute).
5. Add snow peas and stir-fry another minute until bright green.
6. If using eggs, clear a space in the center of the wok. Crack eggs into it and stir-fry until cooked.
7. Add noodles and sauce, then stir-fry, lifting and turning the noodles to combine all ingredients (1-2 minutes).
8. Taste for saltiness. If not salty enough, add up to 2 Tbsp. fish or soy sauce.
9. Take off the heat and add bean sprouts, mixing well to combine (note that bean sprouts should retain some of their crunchiness).
10. To serve, place noodles on a platter. Sprinkle with spring onions, ground nuts, and coriander. For those who like it extra hot, serve with a bottle of “sambal” (red chilli sauce).