Tony’s Vegetarian Take on Pad Thai at P.F. Chang’s

Ingredients

• 8 oz dried rice stick noodles (medium width)
• 1 block (14 oz) extra firm tofu, pressed and cubed
• 3 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 1 small shallot, thinly sliced
• 1/3 cup brown sugar (or palm sugar)
• 1/4 cup tamarind concentrate
• 1/4 cup soy sauce (substituting for fish sauce)
• 1 tbsp rice vinegar
• 1 tsp chili flakes (plus more for heat)
• 2 cups fresh bean sprouts
• 3 green onions (scallions), cut into 1-inch pieces
• 1/4 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro leaves
• 1 lime, cut into wedges

Instructions

1. Place the rice noodles in a large bowl and cover with boiling water. Let them soak for about 8-10 minutes until pliable but still firm (al dente). Drain and rinse with cold water to stop the cooking.
2. In a small bowl, whisk together the brown sugar, tamarind concentrate, soy sauce, rice vinegar, and chili flakes. This is your vegetarian soul sauce.
3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the tofu cubes and sear until golden brown on all sides. Remove the tofu and set aside.
4. Add a teaspoon of oil to the pan. Pour in the beaten eggs and scramble them quickly. Break them into bite-sized pieces and remove them from the pan.
5. Wipe the wok if needed, add the remaining oil, and toss in the garlic and shallots. Stir-fry for 30 seconds until fragrant—don't burn them.
6. Add the noodles and the sauce to the wok. Toss everything vigorously with tongs. The heat will caramelize the sauce onto the noodles.
7. Toss the tofu and eggs back in. Add the bean sprouts and green onions. Stir-fry for another minute until the sprouts slightly wilt but keep their crunch.
8. Plate immediately. Top generously with crushed peanuts, cilantro, and a squeeze of fresh lime.
9. Finish with a sprinkle of Sweet Ginger Finishing Salt to bridge the sweet and savory gap.
10. DUNZO!