Make your own takeout with this recipe from the author of How To Cook Everything Vegetarian
Mark Bittman’s Vegetable Pad Thai
8 oz. dried flat ¼-in.-thick rice noodles
5 tbsp. vegetable oil, divided
3 large eggs, lightly beaten
8 oz. extra-firm tofu, drained, blotted dry, cut into ½-in.-thick slices
4 garlic cloves, minced
2 scallions, trimmed and sliced
1 cup fresh bean sprouts, divided
¼ cup soy sauce
4 tsp. ketchup
4 tsp. granulated sugar
¼ cup chopped dry-roasted peanuts
¼ cup chopped fresh cilantro
2 Thai chilies, seeded and sliced (optional)
1 lime, cut into wedges
1. Place noodles in a bowl, and pour boiling water over them to cover. Soak until softened, at least 15 minutes. If you want to hold the noodles longer, drain them, fill bowl with cold water, and return noodles to the bowl.
2. Meanwhile, place 2 tablespoons of the oil in a large nonstick skillet over medium. When the oil is hot and shimmering, add eggs, and scramble quickly for 1 minute or so with a fork almost flat against the bottom of the pan. (You’re aiming for a thin egg crepe with the smallest curd possible.) Cook just until set, about 1 more minute. Transfer crepe to a cutting board; cut into ¼-inch-wide strips, and set aside.
3. Increase heat to high, and add remaining 3 tablespoons oil. When it’s hot, add tofu, garlic, scallions and half of the bean sprouts. Cook, stirring occasionally, until the garlic and scallions have softened, 3 to 5 minutes. Using a slotted spoon, transfer mixture to a plate.
4. Place drained rice noodles, egg strips, soy sauce, ketchup and sugar in skillet, and cook, stirring occasionally, until the noodles are heated through. Add tofu mixture, and toss once or twice to combine. Transfer mixture to a serving platter. Top with peanuts, cilantro, remaining bean sprouts and, if desired, chilies. Serve with the lime wedges on the side.
Active time: 20 minutes
Total time: 35 minutes
Tip! For a creamier sauce, stir in 1 to 2 tablespoons of smooth peanut or almond butter when adding the soy sauce (in step 4).