Vegetable Pad Thai
Experience the vibrant flavors of Thailand with this delicious Vegetable Pad Thai recipe, a perfect balance of bold tangy, savory, and slightly sweet notes. Featuring tender rice noodles tossed with colorful julienned vegetables, crispy tofu, and a rich, tamarind-based sauce, this vegetarian dish is as nutritious as it is satisfying. The aromatic garlic, zesty lime wedges, and crunchy crushed peanuts elevate every bite, while a touch of chili flakes adds just the right amount of heat. Ready in under 35 minutes, this quick and easy recipe is perfect for weeknight dinners or when you're craving homemade Thai street food. Serve it hot, garnished with fresh green onions, for a meal that's as beautiful as it is flavorful!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 1 Red bell pepper, julienned
- 1 Carrot, julienned
- 2 cups Bean sprouts
- 3 Green onions, sliced
- 8 ounces Extra firm tofu, cubed
- 2 Eggs, beaten
- 1 cup Crushed peanuts
- 1 Lime, cut into wedges
- 3 tablespoons Soy sauce
- 2 tablespoons Tamarind paste
- 2 tablespoons Brown sugar
- 3 tablespoons Vegetable stock or water
- 1 teaspoon Chili flakes
Instructions
Bring a pot of water to a boil and cook rice noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together soy sauce, tamarind paste, brown sugar, vegetable stock, and chili flakes. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and stir-fry for 30 seconds until fragrant.
Add the red bell pepper and carrot to the skillet. Stir-fry for 3-4 minutes until slightly tender.
Push the vegetables to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until cooked, then mix them together with the vegetables.
Add the cooked rice noodles to the skillet, along with the sauce mixture. Toss everything together until the noodles are coated and heated through.
Add the tofu, bean sprouts, and half of the sliced green onions to the skillet. Toss gently to combine.
Transfer the Pad Thai to serving plates. Garnish with crushed peanuts, the remaining green onions, and lime wedges. Serve immediately.
Nutrition Facts
Calories |
2151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.3 g | 166% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 2765 mg | 120% | |
| Total Carbohydrate | 172.2 g | 63% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 61.2 g | ||
| Protein | 102.1 g | 204% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1933 mg | 149% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3211 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
