MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegan Pad Thai
Categories: Thai, Vegetarian
     Yield: 2 Servings

     4 oz Dry rice noodles (112 g);
          -medium size (2 mm wide)
     3 tb Vegetable oil (45 ml)
   3/4 c  Pressed tofu (85 g); cut
          -into small pieces
     1 c  Fresh shiitake mushrooms;
          -stems removed; thinly
          -sliced
     3 tb Palm sugar (35 g); finely
          -chopped, packed
   1/4 c  Shallot; chopped
     4 cl Garlic; chopped
   3/4 c  Garlic chives (180 ml); cut
          -into 2" pieces
     1 c  Bean sprouts (50 g); plus
          -extra for serving
   1/4 c  Roasted peanuts; chopped
          -(optional)
     2    Eggs (optional)

MMMMM---------------------------SAUCE--------------------------------
     1 tb Soy sauce
 1 1/2 tb Fermented soybean paste,
          -miso, or "tao jiew" -OR-
     1 tb Korean doenjang
 2 1/2 tb Tamarind paste; up to 3 tb
   1/2 ts Chili flakes; up to 1 ts, or
          -to taste
     3 tb Water

 This vegan pad thai is also known as pad mee korat. You'll get the
 same sweet, salty, sour balance and chewy noodles, but all completely
 plant based! It's an easy recipe, with an option to add eggs if
 desired.

 Soak rice noodles in room temperature water for 1 hour or until they
 turn white. Drain and set aside. You can soak the noodles in advance,
 drain, and keep in a sealed container in the fridge until ready to
 use, up to 2-3 days.

 Make the sauce:

 Add tao jiew to a small bowl and mash roughly with a fork to break up
 the soybeans (if using miso or doenjang, place in a small bowl it
 with 1 tb of water and stir to loosen the paste.) Add all remaining
 sauce ingredients and stir to mix.

 Add about 1 tb of oil to a wok or a large sauté pan and heat over
 medium high heat. Once hot, add mushrooms and tofu. Spread them out
 and let sear until golden. Toss and continue to cook for 1 more
 minute or until the mushrooms are cooked through. Remove from pan and
 set aside.

 To the same pan, heat about 2 tb of oil over medium high heat. Add
 garlic, shallots, and palm sugar and cook, stirring frequently until
 the sugar caramelizes into a deep brown colour.

 Deglaze with the sauce mixture then add the rice noodles, mushrooms,
 and tofu. Keep tossing until all the sauce has been absorbed. Taste
 the noodles, and if they are still undercooked, add a splash of water
 and let cook until dry again. You can also add a little more tamarind
 if you think it needs it.

 If you want to add eggs:

 Once the noodles have absorbed most of the sauce, push the noodles to
 one side. Add eggs into the empty space, break the yolks and let the
 eggs set about half way. Then put the noodles over the eggs and let
 the eggs cook for 30 more seconds until the egg is set. Then toss to
 break up the eggs.

 Turn off the heat, add bean sprouts and garlic chives and toss to mix.
 Taste and adjust seasoning. Plate and sprinkle with roasted peanuts,
 if using.

 Notes:

 Only buy tamarind from Thailand, which is sometimes labeled as
 "tamarind concentrate. Sourness varies significantly between brands,
 so start with 2-1/2 tb and add more at the end if needed. Do not buy
 tamarind paste from India because it is much more concentrated.

 Recipe by Pailin Chongchitnant

 Recipe FROM: <https://hot-thai-kitchen.com/vegan-pad-thai/>

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