Thai·Medium

Vegetable Pad Thai

Name: Vegetable Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz rice noodles; 2 tbsp tamarind paste; 2 tbsp soy sauce; 1 tbsp sugar; 1 tbsp rice vinegar; 8 oz tofu (pressed and cubed); 2 tbsp vegetable oil; 1 cup bean sprouts; 1/4 cup peanuts (crushed); 1 lime

Sweet, tangy, and crunchy — this homemade pad thai is better than takeout. Crispy tofu, rice noodles, and that classic tamarind sauce.

15 min prep

15 min cook

2 servings

30 min total

vegetariandairy-free

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Ingredients

rice noodles8 oz
tamarind paste2 tbsp
soy sauce2 tbsp
sugar1 tbsp
rice vinegar1 tbsp
tofu(pressed and cubed)8 oz
vegetable oil2 tbsp
bean sprouts1 cup
peanuts(crushed)1/4 cup
lime1

Instructions

Soak the rice noodles in hot water until softened but still slightly firm. Drain and set aside.

8 min

Make the pad thai sauce by whisking together the tamarind paste, soy sauce, sugar, and rice vinegar in a bowl.

Press the tofu dry, then cut it into small cubes. Heat oil in a wok over high heat and fry the tofu until golden and crispy on all sides. Remove and set aside.

5 min

In the same wok, add the drained noodles and the pad thai sauce. Toss over high heat until the noodles absorb the sauce and start to caramelize slightly.

3 min

Add the bean sprouts and crispy tofu back to the wok. Toss everything together.

Plate the pad thai and top with crushed peanuts. Squeeze the lime over each serving and serve immediately.

💡

Tips

Don't over-soak the noodles — they'll finish cooking in the wok. Keep the heat high for that smoky, slightly charred flavor.

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