Vegetarian Pad Thai Noodles

Ingredients:

Noodles

• 140 g flat rice noodles (linguine size)

Sauce

• 2 tbsp. l. brown sugar
• 2 tbsp tamarind paste or concentrate*
• 1-3 tbsp Sriracha sauce (to taste)
• 1 tbsp lime juice
• 1 tbsp. lightly salted soy sauce

Stir-fry

• 2 tablespoons of vegetable oil
• 1 cup extra-firm tofu, cut into 2.5 x 1 cm cubes
• 1 shallot, thinly sliced
• 1 large egg, lightly beaten
• Half a sweet red pepper, cut into strips
• 1 cup mung bean sprouts
• 3 thin green onions, cut diagonally into 2 cm pieces.
• 1/4 cup roasted peanuts, chopped
• 1/4 cup fresh cilantro leaves
• Lime wedges, for serving

Preparation:

1. Noodles: Cook noodles according to package directions.
   
   Sauce: Combine brown sugar, tamarind, Sriracha sauce, lime juice, and soy sauce in a small bowl until smooth.
2. Heat vegetable oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until golden brown, 4-5 minutes.
   
   Set the tofu and shallots aside, allowing any excess oil to drip into the center of the pan.
3. Add the beaten egg to the center of the pan and cook, stirring occasionally to break up any lumps, until set, about 30 seconds. Add the pepper and cook until slightly softened, about 2 minutes.
4. Add the cooked noodles, bean sprouts, green onions, and sauce to the pan. (If you have thick green onions, halve them lengthwise and then slice them into pieces.)
   
   Combine tofu and egg with remaining ingredients and cook, stirring, until coated and sauce thickens, 3 to 5 minutes.
5. Transfer the stir-fry to a serving platter and sprinkle with peanuts and cilantro. Serve immediately with lime wedges.
   
   Note *
   
   Tamarind paste is a puree without seeds or fibers. If using tamarind concentrate, dissolve it in 1 tablespoon of hot water.