Jackfruit Takes Over Pad Thai: A Flavorful Fusion You Need to Try!

Pass the Pad Thai, but hold the meat! This recipe takes your classic Thai favorite to a whole new level with juicy, flavorful jackfruit. Get ready for a vegetarian explosion of sweet, savory, and tangy goodness – all in under 30 minutes! Let's get cooking!

Ingredients:

For the Jackfruit:

1 (14.5 oz) can young jackfruit, packed in water, drained and rinsed

1 tablespoon vegetable oil

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Salt and pepper to taste

For the Pad Thai:

8 oz dried rice noodles

1/4 cup chopped shallot

2 cloves garlic, minced

1/2 cup chopped red bell pepper

1/2 cup chopped broccoli florets

1/4 cup chopped carrots

2 eggs, beaten

1/2 cup tamarind paste diluted with 1/4 cup water

1/4 cup smooth peanut butter

3 tablespoons soy sauce

1 tablespoon brown sugar

1 tablespoon lime juice

1/2 teaspoon sriracha (or to taste)

Fresh bean sprouts, chopped peanuts, and lime wedges for garnish

Instructions:

Shred the jackfruit with your hands or two forks. In a bowl, toss the jackfruit with oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Heat a large skillet over medium heat. Add the jackfruit and cook for 5-7 minutes, stirring occasionally, until golden brown and slightly crispy. Remove from the pan and set aside.

Bring a large pot of water to a boil. Add the rice noodles and cook according to package instructions. Drain the noodles and rinse with cold water to stop the cooking process.

Heat the same skillet over medium heat. Add the shallot and garlic, and cook for 30 seconds, until fragrant. Add the bell pepper, broccoli, and carrots. Cook for 3-4 minutes, until softened slightly.

Push the vegetables to the side of the pan and add the beaten eggs. Scramble the eggs until cooked through.

Add the cooked noodles, tamarind mixture, peanut butter, soy sauce, brown sugar, lime juice, and sriracha to the pan. Toss everything together to combine and coat the noodles in the sauce.

Add the reserved jackfruit back to the pan and heat through for a minute. Transfer the Pad Thai to serving plates. Garnish with fresh bean sprouts, chopped peanuts, and lime wedges. Enjoy!

Tips:

You can substitute tamarind paste with 2 tablespoons of brown sugar and 1 tablespoon of lime juice for a slightly different flavor profile.

If you don't have tamarind paste, you can use store-bought Pad Thai sauce instead. Adjust the amount based on your desired level of sweetness and tanginess.

For a spicier dish, add more sriracha or a pinch of red pepper flakes.

Feel free to add other vegetables to your liking, such as snow peas, green beans, or mung bean sprouts.