Description
This Vegetable Pad Thai is a vibrant, flavorful twist on the classic Thai street food, featuring tender rice noodles stir-fried with mixed vegetables, crispy tofu, and a tangy tamarind sauce. It’s a quick, vegetarian-friendly meal perfect for a nutritious weeknight dinner.
Ingredients
Scale
Noodles and Sauce
- 8 oz flat rice noodles
- 3 tbsp low-sodium soy sauce
- 2 tbsp tamarind paste
- 2 tbsp lime juice
- 1/2 tsp chili powder
Vegetables and Protein
- 2 cups mixed vegetables (bell peppers, carrots, bean sprouts)
- 4 green onions, sliced thin
- 1 cup firm tofu, pressed and cubed
- 1/4 cup peanuts, roughly chopped
- 1-2 tbsp cooking oil (for sautéing)
Instructions
- Soak Noodles: Soak the flat rice noodles in warm water for about 20 minutes until they soften, then drain them well to prepare for stir-frying.
- Cook Tofu: Heat oil in a large skillet over medium-high heat. Add the pressed and cubed tofu and sauté until golden brown and crispy on all sides, about 5 to 7 minutes. Remove tofu from skillet and set aside.
- Stir-fry Vegetables: In the same skillet, add the mixed vegetables and stir-fry for 3 to 5 minutes until they are tender but still crisp, maintaining some crunch for texture.
- Combine Ingredients: Add the soaked noodles back into the skillet with the vegetables. Pour in the low-sodium soy sauce, tamarind paste, lime juice, and sprinkle the chili powder. Toss everything gently together and cook for another 3 minutes to allow flavors to mingle and the noodles to heat through.
- Add Garnishes: Sprinkle the chopped peanuts and sliced green onions over the noodle mixture. Mix lightly to distribute garnish evenly without losing texture.
- Serve: Serve the Vegetable Pad Thai hot, with additional peanuts or lime wedges on the side for added flavor customization.
Notes
- Press the tofu well to remove excess moisture before cooking to achieve a crisp texture.
- You can customize the mixed vegetables based on seasonal availability or preference.
- Adjust chili powder to your spice tolerance; add more for extra heat.
- Use low-sodium soy sauce to keep sodium levels moderate.
- If tamarind paste is unavailable, substitute with a mix of lime juice and a bit of brown sugar for a similar tangy-sweet flavor.
