Vegetarian Tamari Pad Thai

Makes 3-4 servings

Ingredients

1 tb fish sauce

2 tbs brown sugar

1/2 cup tamarind paste

3/4 cup tamari

2 eggs

1/2 lb vermicelli noodles

1/2 broccoli head, cut in large pieces

1 package of firm tofu

1-2 carrots, shredded

2 cloves of garlic, minced

Vegetable oil

Lime wedge and cilantro

1. Cook the vermicelli noodles according to the package. Drizzle with a bit of vegetable oil, and set aside.

2. For the sauce, mix the fish sauce, brown sugar, tamarind paste and tamari into a bowl. Set aside.

3. In a wok, fry the eggs (make “scrambled eggs” in tiny pieces) over medium high heat with a bit of vegetable oil. Remove from the wok and set aside.

4. In the same wok, lightly fry the tofu over medium high heat, and with oil if needed. Remove from the wok and set aside.

5. In the same wok, add more oil if needed. Saute the garlic, and then the broccoli. Add the eggs back in, and then add the noodles. Toss for a few seconds, then add then add the sauce. Stir fry all the ingredients for about 5 minutes, then add the tofu. Continue to stir fry until all the ingredients are coated with the sauce and it is hot to serve.

6. Serve with fresh shredded carrots, a lime wedge and cilantro.