Vegetarian Pad Thai

Cooking Instructions

Soak the noodles in 8 cups cold water in a large bowl for 45 minutes. Drain in a colander and set aside.

Heat the olive oil in a large nonstick skillet, over high heat. Add the tofu and saute until lightly browned, about 1 minute. Stir in the egg and tamarind juice. Add the rice vinegar, sugar, stock, paprika, red pepper, onions, and celery and stir-fry for 1 minute. Add the drained noodles and peanuts and cook, stirring constantly, until heated through and well mixed, about 2 minutes. Toss in the bean sprouts.

To serve, transfer to a large platter and sprinkle with leeks.

Wine Pairing(s)

Schmitt Söhne Spätlese 'Piesporter Michelsberg'

Josef Friederich 'Piesporter Michelsberg' Riesling Auslese

Reichsgraf Von Kesselstatt Riesling Auslese 'Scharzhofberger'

Willi Schaefer 'Graacher Domprobst' Riesling Auslese

J.J. Müller Riesling

Joh. Jos. Prum Riesling Auslese 'Wehlener Sonnenuhr'

Reinhold Haart Riesling Auslese 'Goldtropfchen'

Zilliken 'Butterfly' Riesling

Dr. Fischer Riesling Kabinett Ockfener Bockstein

Reichsgraf Von Kesselstatt Riesling Auslese 'Piesporter Goldtrophchen'