Pad Thai with Enoki Mushrooms

Ingredients:

• any neutral oil for stir-frying

• 1 block of firm tofu, cut to bite-sized

• 1/2 small white cabbage, roughly chopped to bite sized

• 1 carrot, thinly sliced into strips

• salt & pepper to taste

• 1 large shallot, finely diced

• 5 fat garlic cloves, finely diced

• 5 eggs, well whisked

• 2 packs of enoki mushrooms, split into thin sections

• 6 tbsp fish sauce

• 6 tbsp rice vinegar

• 1/4 cup brown sugar or sugar alternative

• 4 tsp soy sauce

• 1 1/2 cups bean sprouts

• 3 stalks of green onions, cut into finger-length sections

• 1 lime

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Instructions:

1. Before heating up the stove: 1.) cut tofu, vegetables, aromatics, and enoki mushrooms, 2.) whisk the eggs really well and season with a little salt and pepper, 3.) mix together fish sauce, rice vinegar, brown sugar, and soy sauce, then microwave for 30 seconds or until the sugar dissolves

2. Prime the wok with some oil and stir fry the tofu and the vegetables

3. Season the tofu and vegetables with some salt and pepper, then scoot them to one side of the wok

4. Drizzle more oil into the center of the wok and caramelize shallots and garlic, then scoot them to the side

5. Drizzle more oil into the center of the wok then pour in your whisked eggs; lightly scramble the eggs and move on to the next step before it’s totally cooked, scoot to the side

6. Add in the enoki mushrooms and pad thai sauce

7. Allow the sauce to caramelize over the enoki mushroom before mixing everything together in the wok

8. Top off with green onions and bean sprouts and drizzle in the lime juice

9. If too much water has evaporated from the enoki mushrooms, you may need to drain the dish before serving

10. Squeeze some lime juice all over and enjoy!