Vegetarian Pad Thai Noodles
Vegetarian Pad Thai Noodles
Ingredients
For the Pad Thai Sauce
- 2 tablespoons tamarind paste
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice, freshly squeezed
Main Ingredients
- 8 ounces rice noodles
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 4 green onions, chopped
- 2 cloves garlic, minced
- 8 ounces tofu, cubed
- 2 tablespoons peanut oil
- 2 eggs, beaten
- 1 cup bean sprouts
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro, chopped
- 4 lime wedges, for serving
Instructions
- 1
Soak rice noodles in hot water for 10 minutes, drain and set aside.
⏱️ 10 min - 2
In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, and lime juice to make the Pad Thai sauce.
⏱️ 5 min - 3
Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat. Add tofu and cook until golden brown, about 5 minutes. Remove tofu from skillet and set aside.
⏱️ 5 min•🌡️ medium-high - 4
In the same skillet, add remaining peanut oil. Add garlic, carrots, and bell pepper. Stir-fry for about 3 minutes.
⏱️ 3 min - 5
Push vegetables to the side of the skillet. Pour in beaten eggs and scramble until set, about 2 minutes.
⏱️ 2 min - 6
Add soaked noodles, tofu, and Pad Thai sauce to the skillet. Toss everything together and cook for 3 minutes.
⏱️ 3 min - 7
Stir in the bean sprouts and green onions. Cook for another 2 minutes, then remove from heat.
⏱️ 2 min - 8
Garnish with chopped peanuts, cilantro, and serve with lime wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vegetarian Pad Thai Noodles
Ingredients
For the Pad Thai Sauce
- 2 tablespoons tamarind paste
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice, freshly squeezed
Main Ingredients
- 8 ounces rice noodles
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 4 green onions, chopped
- 2 cloves garlic, minced
- 8 ounces tofu, cubed
- 2 tablespoons peanut oil
- 2 eggs, beaten
- 1 cup bean sprouts
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro, chopped
- 4 lime wedges, for serving
Instructions
- 1
Soak rice noodles in hot water for 10 minutes, drain and set aside.
⏱️ 10 min - 2
In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, and lime juice to make the Pad Thai sauce.
⏱️ 5 min - 3
Heat 1 tablespoon of peanut oil in a large skillet over medium-high heat. Add tofu and cook until golden brown, about 5 minutes. Remove tofu from skillet and set aside.
⏱️ 5 min•🌡️ medium-high - 4
In the same skillet, add remaining peanut oil. Add garlic, carrots, and bell pepper. Stir-fry for about 3 minutes.
⏱️ 3 min - 5
Push vegetables to the side of the skillet. Pour in beaten eggs and scramble until set, about 2 minutes.
⏱️ 2 min - 6
Add soaked noodles, tofu, and Pad Thai sauce to the skillet. Toss everything together and cook for 3 minutes.
⏱️ 3 min - 7
Stir in the bean sprouts and green onions. Cook for another 2 minutes, then remove from heat.
⏱️ 2 min - 8
Garnish with chopped peanuts, cilantro, and serve with lime wedges.
⏱️ 2 min