Vegetable Pad Thai with Tofu

• 8 oz rice stick noodles
• 1 block (14 oz) firm tofu, drained and cubed
• 2 tbsp vegetable oil
• 1 red bell pepper, thinly sliced
• 1 cup bean sprouts
• 2 green onions, sliced
• 1/2 cup shredded carrots
• 1/4 cup unsalted peanuts, crushed
• 3 tbsp soy sauce (use gluten-free if needed)
• 2 tbsp lime juice
• 2 tbsp rice vinegar
• 1 tbsp fish sauce (use soy sauce for vegan option)
• 2 cloves garlic, minced
• 1 tbsp sriracha (optional)
• 2 tbsp sugar
• 2 tbsp vegetable oil for noodles

Steps

1. 1 Soak rice noodles in warm water until pliable, about 10 minutes, then drain.
2. 2 While noodles soak, press tofu between paper towels to remove excess moisture.
3. 3 Heat 2 tbsp oil in a large skillet over medium heat. Add tofu and cook until golden, about 5 minutes.
4. 4 Remove tofu and set aside. In the same skillet, add another tbsp oil and sauté bell pepper and carrots until tender.
5. 5 Add garlic, then the drained noodles, bean sprouts, and cooked tofu to the skillet.
6. 6 In a small bowl, whisk together soy sauce, lime juice, rice vinegar, fish sauce (or soy sauce), sugar, and sriracha. Pour over the noodles and toss to coat.
7. 7 Cook for another 3-4 minutes until everything is heated through.
8. 8 Garnish with green onions and crushed peanuts before serving.

Equipment

• Large skillet or wok
• Cutting board and sharp knife
• Measuring cups and spoons

Variations

• Add shrimp for a non-vegetarian twist.
• Substitute tofu with chicken for a protein-packed alternative.

Substitutions

• Use tamari in place of soy sauce for a gluten-free option.
• Swap out peanuts for cashews if preferred.

Pairings

• A crisp Thai beer or a glass of sparkling water with lime.
• A side of mango sticky rice for dessert.

Nutrition

Tips

• For extra flavor, toast the peanuts in a dry pan before crushing.
• If you prefer a spicier dish, add more sriracha or toss in some diced Thai chilies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water to restore moisture.

Freezing: This dish does not freeze well due to the texture of the noodles and vegetables.

Serving Suggestions

• Serve with extra lime wedges for a fresh squeeze.
• Pair with a cooling cucumber salad for a complete meal.

FAQ