Crispy bits of pan-fried tofu and scrambled egg are the proteins in this meat-free version of the popular Thai dish. Give yourself about 25 minutes to pull it all together. If you're serving strict vegetarians, substitute vegetarian soy sauce for the Thai fish sauce.
2/3 cup chili sauce (such as Heinz)
1/4 cup packed brown sugar
2 tablespoons water
2 tablespoons fish sauce
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon chopped seeded serrano chile
1/2 pound wide rice stick noodles (bánh pho)
4 teaspoons vegetable oil, divided
1 (12.3-ounce) package extrafirm tofu, drained and cut into 1/2-inch cubes
2 large egg whites
1 large egg
3 garlic cloves, minced
2 cups fresh bean sprouts
3/4 cup diagonally cut green onions
1/2 cup minced fresh cilantro, divided
1/3 cup coarsely chopped dry-roasted peanuts
6 lime wedges
How to Make It
Combine first 6 ingredients; set aside.
Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.
Combine egg whites and egg, stirring well with a whisk.
Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.
Pad Thai... if you've got a pad, put it under your ass for after eating this meal. This is an ungodly amount of chile sauce! I spent over an hour preparing this and was thoroughly disappointed to find that the meal was way too spicy. I'd say use 1/3 or even less to let the other flavors come through. Also not looking forward the impending stomach pains and potential fights over the toilet between my boyfriend and I tonight. Find another recipe folks.
I liked this recipe but not half as much as the other pad thai recipe with coconut milk. I used a bit more than 1/2 sweet thai chili sauce and a little less than half sirracha, and I cut the brown sugar in half, but otherwise followed the recipe exactly. Portion sizes are ample, and it's very filling. Served with some steamed broccoli with a drizzle of sesame oil on top.
I agree that this recipe shouldn't be called vegetarian as written.
That said, I used this recipe as a guide and the dish turned out well. I added broccoli and lightly sauteed napa cabbage instead of bean sprouts. I used sriracha but used only about 1/3 cup because sriracha is so spicy.
Uck. If you know what really good Phad Thai tastes like DO NOT try this recipe. You will hate it. It is absolutely because of the Heinz Chili Sauce. I almost pitched it but decided to smother it with more cilantro, sprouts, lime and peanuts. Was barely edible. I should have listened to my inner voice in the store telling me to buy the Thai Chili Sauce instead, but I trusted the 5 star reviewers. BIG mistake.