Description
A vibrant and flavorful Vegetable Pad Thai featuring flat rice noodles, crisp mixed vegetables, and golden tofu, all tossed in a tangy tamarind and lime sauce. This easy-to-make stir-fried dish is perfect for a quick weeknight dinner and serves four generously.
Ingredients
Noodles
- 8 oz flat rice noodles
Vegetables & Tofu
- 2 cups mixed vegetables (bell peppers, carrots, bean sprouts)
- 4 green onions, sliced thin
- 1 cup firm tofu, pressed and cubed
Sauce & Toppings
- 3 tbsp low-sodium soy sauce
- 2 tbsp tamarind paste
- 2 tbsp lime juice
- 1/2 tsp chili powder
- 1/4 cup peanuts, roughly chopped
Instructions
- Soak noodles: Soak the flat rice noodles in warm water for 20 minutes until they soften; then drain and set aside.
- Cook tofu: Heat oil in a large skillet over medium-high heat. Add the pressed tofu cubes and sauté them for 5-7 minutes until golden brown on all sides. Remove tofu from skillet and set aside.
- Stir-fry vegetables: Using the same skillet, stir-fry the mixed vegetables for 3-5 minutes until they are tender but still crisp.
- Toss noodles and sauce: Add the soaked noodles to the skillet along with soy sauce, tamarind paste, lime juice, and chili powder. Toss gently for about 3 minutes to combine and heat through.
- Add toppings: Sprinkle the chopped peanuts and sliced green onions over the noodle mixture and mix lightly to distribute evenly.
- Serve: Serve the Vegetable Pad Thai hot, garnished with extra peanuts or lime wedges if desired.
Notes
- Pressing tofu before cooking helps it firm up and brown better.
- Adjust chili powder quantity to control the spiciness of the dish.
- Use tamarind paste for authentic tangy flavor; substitute with tamarind concentrate or lime juice if unavailable.
- For a gluten-free version, ensure soy sauce is gluten-free.
- Vegetables can be varied based on preference and availability.
