Veg Pad Thai
This Veg Pad Thai recipe delivers on flavor in under 30 minutes! Get perfectly chewy noodles and pan-fried tofu in a classic sauce.
Ingredients
- 200 grams flat rice noodles
- 250 grams firm tofu
- 2 tablespoons sesame oil
- 1 medium onion
- 2 cloves garlic
- 2 medium carrots
- 1.5 cups bean sprouts
- 0.5 cup chopped peanuts
- 2 tablespoons chopped fresh cilantro
- 1 green onion
- 1 lime
- 1 cup vegetable broth
- 0.25 cup soy sauce
- 0.25 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sriracha sauce
Instructions
- Place 200 grams flat rice noodles in a large bowl and cover them with hot water. Let them soak for 10-15 minutes, or until they are soft but still firm to the bite. Drain them well and set aside.
- Cut 250 grams firm tofu into 0.5-inch cubes. Press the tofu gently between paper towels to remove excess water.
- In a small bowl, prepare the Pad Thai sauce: combine 1 cup vegetable broth, 0.25 cup soy sauce, 0.25 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon honey, and 1 teaspoon sriracha sauce. Stir until the sugar is dissolved.
- Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add the pressed tofu cubes and cook, stirring occasionally, until golden brown on all sides, about 5-7 minutes. Remove the tofu from the pan and set it aside.
- Add the remaining 1 tablespoon sesame oil to the same wok. Peel and finely dice 1 medium onion. Finely chop 2 cloves garlic. Add the diced onion and chopped garlic to the wok and cook for 2 minutes until fragrant.
- Peel and cut 2 medium carrots into thin strips. Add the carrot strips to the wok and cook for 3-4 minutes until slightly tender-crisp.
- Add the drained rice noodles to the wok with the vegetables. Pour the prepared Pad Thai sauce over the noodles and toss everything together to coat evenly. Cook for 2-3 minutes, allowing the noodles to absorb the sauce.
- Return the cooked tofu to the wok. Add 1.5 cups bean sprouts and 0.25 cup chopped peanuts. Toss gently to combine and cook for another 1-2 minutes until the bean sprouts are just heated through.
- Transfer the Vegetarian Pad Thai to serving plates. Garnish with 2 tablespoons chopped fresh cilantro. Thinly slice 1 green onion and sprinkle it over the top. Cut 1 lime into wedges and serve on the side.