Vegetable Pad Thai

Serves 6


12-16 ounces flat rice noodles (pad thai noodles) (pre-soaked )
2 tablespoons tamarind paste
1 tablespoon yuzo rice vinegar
½ cup tamari
Juice of 1 lime
1 tablespoon sriracha sauce
¼ cup turbinado sugar
½ cup water
2-3 tablespoons peanut oil
4 cloves garlic, chopped fine
2 shallot, chopped fine
1 bunch green onions, sliced fine
1 red thai red chili, sliced fine
2 eggs, beaten
1 cup bean sprouts
½ cup roasted peanuts, chopped
½ cup cilantro leaves
Lemon wedges


Make sure the noodles are not over soft they should be soft but not overly soft. In mixing bowl whisk together the tamarind paste, vinegar, tamari, lime juice, sriracha, brown sugar and water. In a large skillet or wok, heat the peanut oil to a high heat and cook the garlic, shallots, red chili and green onions until they are beginning to brown. Add the beaten eggs and scramble. Add the sauce to the mixture and the noodles still on high heat mixing well and making sure all liquid is mixed together, allowing the noodles to cook. Add the bean sprouts and mix well, cooking a few more minutes. Take off heat and mix in peanuts and cilantro leaves. Serve with lemon wedges.