Vegetarian Pad Thai

This recipe is based on a recipe from epicurious.com (see here), but I made some adjustments that simplified the dish, cut down the fat, added some veggies, and reduced the protein (which I think was excessive!). I made a few ingredient substitutions that were healthier, in some cases, easier to find, in others, and available in the pantry, in others still. One substitution that I made that you might not want to make is that I used cashews instead of peanuts. This is to accommodate my daughter, who is allergic to peanuts. We also left off the hot stuff to make it more child-friendly.

My Version, Vegetarian Pad Thai
14 oz. brown rice fettucini, prepared according to package directions
3 Tbsps jarred tamarind paste
1 c. hot water
1/2 c. low-sodium tamari
1/4 c. brown sugar
3 Tbsps safflower oil
2 shallots, thinly sliced
4 cloves garlic, thinly sliced
2 carrots, peeled and cut into matchsticks
10 leaves of kale, taken off the stem and torn into small pieces
4 eggs
1/2 package extra firm tofu, cubed
1 bunch scallions, cut in 1/2 inch pieces
2 c. bean sprouts
1/2 c. raw cashews
2 Tbsps cilantro, chopped
1 lime, cut into wedges

Soak tamarind in hot water for 5 minutes. Pass through a strainer to get any grit out. Combine with tamari and brown sugar. Set aside.

Heat 2 Tbsps of oil in a wok over high heat. Stir fry the shallots and garlic. Add the carrots and kale, cooking until kale wilts.

Make a hole in the center of the pan and add the last tablespoon of oil in the center. Add the eggs in the center, allowing them to cook without stirring for a minute or so. Start to break up the eggs somewhat, allowing uncooked parts to shift and get cooked. After another minute or two, break up the eggs into bits and begin to mix into the rest.

Add the tofu and scallions. Add the noodles, stirring gently to avoid breaking them up. Add the bean sprouts and cook for 1 more minute. Add the sauce (start with half, and see how much more you want to use). Remove from heat.

In a small stainless steel saucepan, toast cashews over medium heat until fragrant. Remove to a cutting board and chop.

Serve noodles garnished with cashews and cilantro, and offer lime wedges.