Emulsifier Free Pad Thai

Total time55 min

Prep time20 min

Cook time20 min

4.7

(13)

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Ingredients

4 servings

For the noodles

8 oz dried flat rice noodles (about 3mm wide)

For the sauce

3 tbsp tamarind concentrate
3 tbsp tamari
2 tbsp maple syrup
1 tbsp fish sauce
1 tsp rice vinegar

For the stir-fry

3 tbsp garlic-infused oil, divided
12 oz large shrimp, peeled and deveined
7 oz firm tofu, drained and cut into ½-inch cubes
3 large eggs, lightly beaten
2 cups bean sprouts
6 scallions, green tops only, thinly sliced

For serving

¼ cup roasted peanuts, roughly chopped
1 lime, cut into wedges
2 tbsp fresh cilantro, roughly chopped (optional)
1 tsp chili flakes or dried chili (optional)

Instructions

1
Place the rice noodles in a large bowl and cover with room-temperature water. Soak for 15 minutes, until pliable and slightly softened but still firm — they will finish cooking in the wok. Drain and set aside.
2
Whisk together the tamarind concentrate, tamari, maple syrup, fish sauce, and rice vinegar in a small bowl until smooth. Set aside.

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