Vegetable Pad Thai

Transport your taste buds to the streets of Thailand with this vibrant and flavorful Vegetable Pad Thai. Loaded with colorful vegetables, chewy rice noodles, and a tangy-sweet sauce, this vegetarian twist on the classic Thai dish is quick and easy to make, making it perfect for busy weeknights or lazy weekends.

• Ingredients:
  • Rice noodles: 8 oz
  • Firm tofu, drained and cubed: 1 block
  • Carrot, julienned: 1
  • Red bell pepper, thinly sliced: 1
  • Bean sprouts: 1 cup
  • Green onions, chopped: ¼ cup
  • Garlic cloves, minced: 2
  • Eggs, beaten: 2
  • Vegetable oil: 2 tablespoons
  • Peanuts, chopped: ¼ cup (for garnish)
  • Lime wedges: for serving
  • Pad Thai sauce:
    • Soy sauce: 3 tablespoons
    • Rice vinegar: 2 tablespoons
    • Brown sugar: 2 tablespoons
    • Sriracha sauce: 1 tablespoon
    • Tamarind paste: 1 tablespoon
• Instructions:
  1. Cook rice noodles according to package instructions, then drain and set aside.
  2. In a small bowl, whisk together soy sauce, rice vinegar, brown sugar, Sriracha sauce, and tamarind paste to make the Pad Thai sauce. Set aside.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and cubed tofu, cook until tofu is golden brown.
  4. Push tofu to one side of the skillet and add beaten eggs to the other side. Scramble the eggs until cooked through, then mix with tofu.
  5. Add julienned carrot, sliced red bell pepper, and bean sprouts to the skillet. Stir-fry until vegetables are tender-crisp.
  6. Add cooked rice noodles and Pad Thai sauce to the skillet. Toss everything together until noodles are well coated.
  7. Stir in chopped green onions and remove from heat.
  8. Serve hot, garnished with chopped peanuts and lime wedges. Enjoy your homemade Vegetable Pad Thai!