Vegetarian Pad Thai (Pat Mee Korat)
Ingredients: Dry rice noodles, Tao Jiao (fermented soybean paste), Soy sauce, Tamarind juice, Water · 60 min cook time · 512kcal · ~₩18,200
Ingredients
150g Dry rice noodles, 30g Tao Jiao (fermented soybean paste), 30ml Soy sauce, 45ml Tamarind juice, 60ml Water, 5g Chili flakes, 100g Shiitake mushrooms, 100g Bean sprouts, 50g Garlic chives, 150g Pressed tofu, 10g Garlic, 20g Shallots, 30g Palm sugar, 50ml Oil, 20g Peanuts
Instructions
1. Soak dry rice noodles in room-temperature water for an hour until pliable and white. If soaking in advance, remove from water, place in a ziploc bag, and refrigerate.
2. Prepare the sauce: In a bowl, mash Tao Jiao (fermented soybean paste) until well distributed. Add soy sauce, tamarind juice, water, and optional chili flakes. Mix well.
3. Prepare other ingredients: Remove stems from shiitake mushrooms and slice thinly. Prepare bean sprouts and garlic chives. Cut pressed tofu into small pieces. Chop garlic and shallots. Chop palm sugar.
4. Sear mushrooms and tofu: Heat a pan with a little oil. Add mushrooms and tofu and sear until they get some caramelization. Do not stir immediately; allow them to sear before flipping.
5. Caramelize palm sugar: Add a generous amount of oil to the pan. Add chopped palm sugar, garlic, and shallots. Cook the palm sugar until it melts, caramelizes, and turns a dark amber color.
6. Combine ingredients: Pour the prepared sauce into the pan. It will bubble aggressively. Add the soaked noodles, seared mushrooms, and tofu. Twist and toss until all the sauce is absorbed by the noodles.
7. Add vegetables: Turn off the heat. Add bean sprouts and garlic chives to the pan. Toss until well combined. The vegetables will lighten up the dish.
8. Serve: Taste the noodles and adjust seasoning if needed. Serve with crushed peanuts. Optional: add a squeeze of fresh lime juice.
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