Vegetarian Pad Thai

Also: Phad Thai, Phat Thai, Pat Thai

The old classic... Not much different here, just a vegetarian version...

10 oz. thin rice noodles
4 cloves garlic
2 TB shallots, diced
1 TB cilantro root, minced
2 TB oil
2 eggs, scrambled (optional)
1 cup fried tofu, diced

For sauce:
4 TB mushroom-flavored soy sauce
4 TB tamarind water
4 TB sugar
1 tsp. roasted chili powder
1/2 TB lime juice
2 tsp. tapioca flour

2 cups bean sprouts, plus more for garnish
1/2 cup roasted peanuts, plus more for garnish
Cilantro for garnish
Shredded purple cabbage, for garnish
Roasted chili powder, for garnish
Diced green onion, for garnish
Lime wedges, for garnish

Soak noodles in cold water for 40 minutes or until they are tender but still firm. Heat oil in wok and add garlic, shallots, and cilantro root. Cook for 30 seconds and add noodles. Cook for another 30 seconds and add egg and tofu. Cook for 1 minute more and add mixed sauce ingredients. Cook 2 more minutes, or until sauce is absorbed and noodles are cooked through. Add bean sprouts and peanuts and cook one more minute. Garnish with bean sprouts, peanuts, cilantro, cabbage, chili powder, green onion, and lime wedges.