Recipes Dinner Pasta and Noodle Dishes Noodles Vegetarian Pad Thai Be the first to rate & review! This meatless pad Thai is made with tender scrambled eggs. For even more protein, add some crispy tofu just before serving. By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Updated on June 16, 2016 Rate PRINT Share Photo: © Phoebe Lapine Active Time: 15 mins Total Time: 30 mins Yield: 4 Ingredients 1/2 pound dried pad Thai rice noodles (banh pho) 1/4 cup soy sauce 2 tablespoons light brown sugar 1 tablespoons tamarind paste (see Note) 1 tablespoon Sriracha or chile-garlic sauce 2 tablespoons vegetable oil 2 garlic cloves, thinly sliced 2 small shallots, thinly sliced 2 cups julienned carrots (from about 3/4 pound carrots) 4 scallions, cut into 1-inch pieces 2 large eggs, lightly beaten 1 cup bean sprouts 1/4 cup ground roasted peanuts 1 lime, cut into 8 wedges, for serving Directions Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water. Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha. In a large nonstick wok or skillet, heat the oil until shimmering. Add the garlic, shallots and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes. Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the bean sprouts and peanuts and serve with the lime wedges. Notes Tamarind paste is available from Indian, Asian and Latin markets. Originally appeared: October 2013 Rate It Print