Description
A delicious and authentic vegetarian pad thai recipe featuring rice noodles, crispy tofu, and fresh vegetables in a perfectly balanced sweet, sour, and savory sauce. Ready in just 30 minutes!
Ingredients
Scale
- 8 oz Rice noodles
- 1 cup Firm tofu, cubed
- 1 cup Bell peppers, sliced
- 1 cup Carrots, julienned
- ½ cup Green onions, chopped
- 3 tbsp Tamarind paste
- 3 tbsp Low-sodium soy sauce
- 2 tbsp Lime juice, fresh
- 2 tbsp Brown sugar
- 1 tsp Chili powder
- ¼ cup Peanuts, chopped
- 1 cup Bean sprouts
Instructions
- Prepare Noodles: Soak rice noodles in hot water for 15 minutes until soft but still firm. Drain thoroughly and set aside.
- Cook Tofu: Heat oil in large pan over medium-high heat. Add cubed tofu and sauté for 5-7 minutes until golden brown on all sides.
- Add Vegetables: Add bell peppers and carrots to the pan. Stir-fry for 3-4 minutes until slightly softened but still crisp.
- Make Sauce: In a bowl, whisk together tamarind paste, soy sauce, lime juice, brown sugar, and chili powder until smooth.
- Combine Everything: Pour sauce over vegetables and tofu. Add drained noodles and gently toss for 2 minutes until evenly coated.
- Final Touch: Stir in bean sprouts and chopped peanuts just before serving. Serve immediately with lime wedges.
Notes
- Press tofu between paper towels for 10 minutes before cubing to remove excess moisture and achieve better browning
- Test noodle doneness by tasting – they should be tender but still have slight bite to prevent mushiness when stir-fried
- Prepare all ingredients before starting to cook since the actual cooking process moves quickly and requires constant attention
- Use high heat throughout cooking to achieve proper wok hei (breath of the wok) that gives authentic restaurant flavor
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 385 calories
- Sugar: 12g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 0mg
Keywords: vegetarian pad thai, thai noodles, vegetarian recipe, tofu pad thai, healthy asian food, quick dinner