Pad Thai Vegetarian Style

Recipe Ingredients

1/4 cup	59ml	Thai fish sauce
1/4 cup	59ml	White vinegar - plus:
2 tablespoons	30ml	White vinegar
4 tablespoons	60ml	Sugar - (less if desired)
1 teaspoon	5ml	Paprika
8 oz	227g	Thai rice noodles 1/4" wide
8 oz	227g	Tofu
2 tablespoons	30ml	Dried shrimp - (optional)
3 tablespoons	45ml	Oil
2		Garlic cloves - (or more)
2		Eggs
3/4 lb	340g / 11oz	Bean sprouts
3		Green onions, white and green - sliced
3/4 cup	177ml	Ground peanuts
1 tablespoon	15ml	Roasted red chili peppers *

Recipe Instructions

* [Take some dried red chili peppers and cook them in an ungreased wok over low stirring constantly until they start to brown. Grind in a coffee grinder or spice mill.]

Combine first four ingredients and let sit until sugar dissolves. Soak rice noodles/sticks in warm water until they are soft but don't disintegrate when pressed, about 40 minutes. Drain. Drain tofu by wrapping it in a clean towel and pressing with a large can of tomatoes, about 30 minutes. Cut into 1/4 inch cubes. Rinse dried shrimp in water and drain.

Put oil in wok, heat to medium, put in crushed garlic. Swirl around for about a minute. Add noodles and mix around for a minute or two.

Add the tofu and shrimp then immediately add the liquid. Keep stirring until the liquid has all been absorbed into the noodles, about a couple of minutes.

Lower heat to low or medium-low. Push some of the stuff aside at one end of wok, and break an egg in. Immediately cover with noodles. Do the same at the other end of wok. Let the eggs cook *undisturbed* until the yolks are practically cooked, about three minutes. (*Carefully* peek if unsure.) Slip a slotted spoon under each egg in turn, and bring upward, through the noodles, shaking as you go. The idea is to break up the cooked egg into the rest of the mixture into tiny bits.

Mix in sprouts and green onions. Let cook for another two minutes. Turn off heat. Add crushed peanuts and enough roasted red chilies to your desired hotness.

Source:
Seattle Times

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