Purple carrot recipe, so the text is copied below.
I wasn’t particularly thrilled with the outcome of this recipe. We have a tamarind paste that should last us a while now, which is a plus certainly. The actual dish was not very filling, and the taste was probably diluted by using too many noodles and not increasing the sauce. Wait, what sauce? Fish sauce is used in a traditional Pad Thai, for the umami. That is not substituted here. the result is a very light, fruity sweet-sour flavor that is not objectionable, but not a full meal’s flavor. And really, I weighed the vegetables, then added more but it was not more enough.
We dressed things up a bit with pea shoots, though mung sprouts would be more traditional. I think I used cashews in an emergency sub for the peanuts, that could have been a contributor to the flavor problem.
Also, my vegan egg took a lot longer to cook.
Some of the magical lemon-miso baked tofu from that other recipe might have saved it all.
- 7 oz rice noodles
- 5 oz broccoli florets
- Fresh cilantro
- 2 scallions
- 4 oz carrot
- 2 garlic cloves*
- 1 lime
- 2 tsp tamarind paste
- 1 tbsp cornstarch
- 1 tbsp brown sugar
- 2 tbsp vegan egg
- 2 tbsp peanuts
- 1 tbsp + 1 tsp vegetable oil
- Salt and pepper
- Prep time: 30 minutes
- Servings: 2
Fill a large pot with water, season heavily with salt, and place over high heat. Once boiling, add the rice noodles and turn off the heat. Stir noodles occasionally until they are tender, about 8 to 10 minutes. Drain and run under cool water to stop from cooking.
Peel the carrot and thinly slice. Peel and mince 2 garlic cloves. Pick the cilantro from the stems and discard the stems. Thinly slice the scallions. Halve the lime.
In a medium bowl, whisk together the vegan egg and ½ cup cold water. Place a large nonstick skillet over medium-high heat and add 2 tsp vegetable oil. Once hot, add the egg mixture and a pinch of salt and pepper. Mix the egg as if you were scrambling and cook, until it solidifies and is easy to fold and break up, about 4 to 5 minutes. Transfer egg to a small plate and set aside.
Return the skillet to medium-high heat and add 2 tsp vegetable oil. Add the garlic, carrots, and broccoli and cook until lightly browned and crisp tender, about 5 to 6 minutes. In a small bowl, mix ¼ cup cold water and cornstarch. Add cornstarch mixture, juice from the lime, tamarind, and brown sugar to the skillet. Bring sauce to a boil, reduce heat, and let simmer until thickened, about one minute.
Add the cooked rice noodles and vegan egg into the pan and toss gently to combine. Stir in half of the chopped scallion, half of the cilantro, and a pinch of salt.
Divide the pad thai between your plates. Top with remaining chopped scallion and cilantro. Sprinkle the chopped peanuts. Grab your chopsticks and dig in!