Go Back
Vegetable Pad Thai

Vegetable Pad Thai

A vibrant Thai stir-fry of rice noodles tossed with crispy tofu, scrambled egg, and bean sprouts in a tangy-sweet tamarind sauce, finished with crushed peanuts, lime, and fresh cilantro.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Ingredients Method

Ingredients
  

Sauce
  • 3 tbsp tamarind paste
  • 3 tbsp brown sugar
  • 3 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sriracha optional, to taste
Pad Thai
  • 8 oz flat rice noodles
  • 3 tbsp vegetable oil divided
  • 8 oz firm tofu, pressed and cubed
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • 1 small onion, thinly sliced
  • 2 cups bean sprouts divided
  • 3 green onions, cut into 2-inch pieces
  • 1/3 cup roasted peanuts, crushed
  • Lime wedges and fresh cilantro, for serving

Method
 

  1. Soak the rice noodles in warm water for 20-30 minutes until pliable but still firm. Drain well. Whisk together the tamarind paste, brown sugar, soy sauce, rice vinegar, and sriracha in a small bowl to make the sauce.
  2. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the tofu and fry for 4-5 minutes, turning occasionally, until golden and crisp. Remove and set aside.
  3. Add another tablespoon of oil to the wok. Add the garlic and onion and stir-fry for 1-2 minutes until fragrant.
  4. Push everything to one side of the wok, pour the beaten eggs into the empty space, and scramble until just set, then mix into the onions.
  5. Add the drained noodles and the sauce to the wok. Toss constantly with tongs for 2-3 minutes until the noodles are tender and evenly coated.
  6. Return the tofu to the wok and add half the bean sprouts and the green onions. Toss for 1 more minute.
  7. Transfer to plates and top with the remaining bean sprouts, crushed peanuts, and fresh cilantro. Serve immediately with lime wedges.