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tamarind paste soy sauce palm sugar nutritional yeast chile-garlic sauce ginger clove garlic ground white pepper rice noodles Brussels grapeseed oil extra firm tofu green onions garlic ginger eggs bean sprouts cilantro cashews lime wedges
Viewed: 56 - Published at: 4 years agoIngredients
- 3 Tbs. tamarind paste
- 3 Tbs. low-sodium soy sauce
- 2 Tbs. palm sugar or light brown sugar
- 1 Tbs. nutritional yeast, optional
- 1 tsp. chile-garlic sauce, plus more for serving
- 1 tsp. grated fresh ginger
- 1 clove garlic, minced (1 tsp.)
- 18 tsp. ground white pepper or ground black pepper
- 4 oz. rice noodles
- 2 cups Brussels sprouts
- 1 Tbs. plus 2 tsp. grapeseed oil, divided
- 2 oz. extra-firm tofu, drained and diced, optional
- 8 green onions, chopped (1 cup), divided
- 3 cloves garlic, minced (1 Tbs.)
- 2 tsp. grated fresh ginger
- 2 large eggs, lightly beaten
- 1 cup bean sprouts, rinsed and drained
- 1/4 cup cilantro leaves
- 1/4 cup chopped roasted and salted cashews
- Lime wedges, for garnish
Method
- To make Sauce: Combine all ingredients and 1/2 cup water in small bowl.
- Set aside.
- To make Pad Thai: Place rice noodles in large bowl, cover with at least 2 inches very hot water, and let stand 8 minutes to soften.
- Drain, rinse under cold water, and set aside.
- Pulse Brussels sprouts in food processor until coarsely chopped.
- Set aside.
- Heat 1 Tbs.
- oil in large skillet or wok over high heat until oil shimmers.
- Add tofu, and cook 2 to 3 minutes, or until golden brown.
- Transfer to paper-towel-lined plate to drain, and season with salt and pepper, if desired.
- Add Brussels sprouts, 1/2 cup green onions, garlic, and ginger to pan, and stir-fry 1 to 2 minutes.
- Push vegetables to side of pan.
- Add eggs, and scramble until dry, pushing eggs into vegetable mixture once cooked.
- Add drained noodles and half of Sauce to pan, and cook 2 to 3 minutes, or until most liquid has evaporated, tossing with two spatulas.
- Add half of remaining Sauce, and cook until pan is dry.
- Stir in remaining Sauce and bean sprouts, and cook 30 seconds more,
- or until heated through and only some liquid remains.
- Transfer to serving bowl, and top with tofu, cilantro, and cashews.
- Garnish with remaining 1/2 cup green onions and lime wedges.
