Red Meat Allergy Friendly Pad Thai
Total time55 min
Prep time20 min
Cook time20 min
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Learn more →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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