The noodles have such a bad reputation and history of being truly awful that any experimentation is welcome. Hence, Cafe Drake HRV's interpretation below. We won't post the entire recipe from start to finish because it's doubtful anyone believes enough that these are really good to exert the effort involved. Our finished product was delightful however, really. The entire dish could be vegan by eliminating only the scrambled egg step; soft tofu makes a nice substitute and visual facsimile of the eggs, even more so if you mash it with a bit of heart-healthy turmeric powder before frying with the noodles.
|Thin rice noodles soaked for a few minutes in hot water were drained and rinsed well. We used kitchen shears to cut the noodles into manageable lengths and then mixed with our tamarind sauce.|
|Slivered carrots, onions, zucchini and ginger just before being stir-fried in a couple of tablespoons of grape seed oil. A couple of minutes later we added the noodles in tamarind sauce.|
|The tamarind noodles and veggies are cooked over the highest flame for mere minutes, along with 2 beaten eggs, chopped cherry tomatoes and 1/2 cup each of cilantro and Thai basil.|
|Our almost vegan Pad Thai, atop romaine leaves, with soft tofu, a soy drizzle and almond sauce on the side.|
|We really really want you to make the almond sauce!|