Prep 30 mins
Cook 30 mins
This is a vegan version of a very popular noodle dish in Asia and worldwide. This version has no cilantro, good for those who find that cilantro tastes like soap. The recipe was found in The Giant Book of Tofu Cooking.
- 8 ounces firm tofu, diced
- 4 cups rice noodles or 4 cups fettuccine
- cold water, for soaking noodles
- 2 tablespoons vegetable oil
- 4 teaspoons garlic, minced
- 1⁄2 cup turnip, peeled and diced
- 1 cup mushroom, coarsely chopped
- 2 tablespoons scallions, sliced
- 1 dried red chili pepper, finely chopped
- 2 teaspoons rice vinegar
- 3 tablespoons sugar
- 4 teaspoons fresh paprika bell peppers, chopped
- 4 tablespoons tamarind juice
- 1 1⁄2 cups water
- 1 cup roasted peanuts, chopped
- 2 cups bean sprouts
- 1 lime, juice of
- 1 cup garlic clove, cut into 1/2 inch pieces
- 1 pinch salt
- 1 pinch pepper
- 1 lime, peeled and cut into wedges
- 1 carrot, shredded
- Soak the noodles in cold water in a medium sized mixing bowl for 20 minutes or until slightly limp; drain.
- While noodles are soaking: In a sausepan, saute garlic and turnips in oil for 5 minutes.
- Add mushrooms, scallions, chili pepper and tofu; cook, stirring for 2 minutes.
- Combine vinegar, sugar, paprika and tamarind in a small bowl; add to saucepan along with noodles and water and continue to cook, gently tossing until most of water is absorbed.
- Stir in 1/2 cup of roasted peanuts, bean sprouts, lime juice and chives; season to taste with salt and pepper.
- Place a serving of Phat Thai in center of each plate; arrange some of the lime wedges, carrot shreds and reserved peanuts on top.