Vegetarian Phad Thai

Ingredients:

• Dried small rice noodle 250-300 grams
• 4 dried red spur chilies, seeded and soaked until tender
• 1/2 cup water
• 1and 1/4 teaspoons sea salt
• 1/2 cup bean sprouts, rooted
• 1/4 cup sliced shallot 
• 5 bunches Chinese chive, cut 1 and a half inch-long pieces.
• 1 cup coconut cream 
• 90 grams hard white tofu, diced and fried until light golden
• 2 tablespoons roasted peanut, lightly crushed.
• 1/4 cup +1 tablespoon tamarind juice.
• 1 lime, cut into wedges
• 2 and a half tablespoons palm sugar 
• 50 grams salted pickle radish, wash and thinly sliced crosswise.
• Fresh vegetables such as Indian pennywort leaves, Chinese chives, bean sprouts

ผัดไทเจ
Vegetarian Thai-style Fried Rice Noodle : Phad Thai

How to cook:

1. ln a mortar, pound dried chili with l/4 teaspoon of salt thoroughly. Add

shallot and pound to a smooth paste.

2. Place a pan with 1/2 cup of coconut cream over medium heat, cook until

boiling and oil surfaces.  Saute pounded chili until fragrant and red oil

surfaces.   Add fried tofu, season with tamarind juice, palm sugar and the

remaining salt.   Taste for a balance of sour, salty and sweet.   Add the

remaining coconut cream, followed by salty preserved Chinese radish.

Toss to combine well. (Reserve 2 tablespoons of the tofu mixture for

topping). 

3. Add rice noodles and water, toss and cook until the noodles are

done and tender. Add in bean sprouts and Chinese chive, toss lightly and

turn off the heat.

4. Transfer to a serving plate and top with the reserved tofu mixture.

Arrange lime wedges and roasted peanut on the sides together with

fresh vegetables. Enjoy while hot.