RECIPE: Pad Thai

 Pad thai (sometimes spelled "phad thai") is to Thai food what plain cheese is to pizza, what palak paneer is to Indian food, what a bean burrito is to Mexican food... It's accessible, familiar, not always authentic, and much less intimidating to the general population than more exotic dishes. Chances are, you've eaten it, or at least heard of it. In most Thai restaurants (at least that I've been to), Pad Thai is one of the first entree choices on the menu. Apparently they decided to acknowledge the reality that many of their customers already know what they want before they even open the menu. I don't think that my husband has ever ordered anything other than Pad Thai, come to think of it.

At first blush, pad thai seems like a great vegetarian option. It's often served with tofu, and gets additional protein from the peanut garnish and optional scrambled egg. Although it's sometimes greasy, it can be made with less oil and appears relatively healthy. However, this deceptive little dish falls into the "meatless but not vegetarian" category. Kitchen contamination issues aside, the distinctive sauce calls for a liberal amount of fish sauce, which is made from exactly what it sounds like.

I've tried to make pad thai for years without fish sauce, trying everything from a recipe featuring ketchup (!!!) to another that called for maple syrup and peanut butter (I'm not trying to make pancakes here, guys). Nothing worked, and I was a sad panda.

Finally, I came across this recipe for "real" vegetarian pad thai. I was skeptical, until I started reading the reviews. My heart leapt as I considered finally being able to enjoy this dish again without compromising on the fish sauce. I tried it when a friend of mine was over watching a movie with my husband and me. We wanted Thai but didn't want to spend the cash. It was an effort well rewarded. I made a few changes and love it! The carrot isn't exactly traditional, but I like a little crunch beyond the crispness of the bean sprouts.

If you have it, this is the time to bust out your electric wok. I swear by the Breville Electric Wok, which gets searing hot and is great for everything from paella to pancakes. If you don't have one, grab the biggest skillet you own and get ready to rock.

Pad Thai
Vegetarian. Omit eggs to make vegan.
Serves 4

Ingredients
12 ounces noodles (rice noodles work best, but thin whole-wheat pasta can work in a pinch)
3 eggs, beaten
10 into thin cloves garlic, minced
1/2 onion, chopped
2 c. bean sprouts
3 carrots, peeled and sliced into 1/4" disks
1 block extra-firm tofu, cut into 1" cubes
3 green onions, sliced
1/4 c. peanuts, chopped
2 tablespoons olive or grapeseed oil, for frying
3 tablespoons vegetable broth
1 1/2 tablespoons tamarind paste (find it at an Asian market or some larger supermarkets)
1/3 c. hot water
6 tablespoons soy sauce
2-4 teaspoons chili paste (to taste)
5 tablespoons brown sugar (more if desired, to taste)

Directions
1. Bring a medium-sized pot of water to a boil and turn off heat. Add noodles, cover, soak 6-10 minutes or until mostly done but still very al dente. Drain & rinse.
2. Dissolve tamarind in hot water and add soy sauce, chili paste, and brown sugar.
3. Heat wok on medium-high heat. Add 1 tablespoon oil, garlic, and onion. Cook one minute. Add broth, carrots, and tofu, cook 3-4 minutes, stirring frequently.
4. Scramble eggs in a separate pan, cut into small strips, and add to pan with noodles and one third of the sauce. Use two wooden spoons to toss like a salad for 1 minute.
5. Add half of the remaining sauce (leaving 1/3), continue to toss for 1-2 minutes. If the noodles start to stick, add another 1/2 tablespoon of oil and reduce heat slightly.
6. Add sprouts, the rest of the sauce, and toss for 1-3 minutes or until noodles are slightly soft but still pleasantly chewy.
7. Garnish liberally with green onions and peanuts. Serve with a side of chopped cucumber dressed with rice vinegar, if desired.

What do you think?