Ingredients
- Rice Noodles (ensure gluten-free if needed)
- Tofu (firm or extra-firm, pressed to remove excess water)
- Vegetables (bean sprouts, carrots, green onions, or your choice such as bell peppers, broccoli, or mushrooms)
- Vegan Pad Thai Sauce (blend of soy sauce, tamarind paste, lime juice, maple syrup or brown sugar, and chili garlic sauce)
- Peanuts (for garnish)
- Lime Wedges (for serving)
- Optional Toppings (cilantro, sriracha, sesame seeds)
Instructions
- Chop your vegetables into bite-sized pieces and set aside.
- Soak the rice noodles in hot water for 10-15 minutes until pliable, then drain.
- Press the tofu to remove excess water, cut into cubes, and season with soy sauce, salt, and pepper.
- Heat oil in a wok or large skillet, stir-fry the tofu until golden, add chopped vegetables, and cook until tender-crisp.
- Add the rice noodles and Vegan Pad Thai sauce, stir-fry until the noodles are coated and heated through.
- Garnish with peanuts, lime wedges, and your choice of toppings.
Notes
- Don’t overcook the noodles; they should remain firm.
- Taste and adjust the sauce according to your preference.
- A hot wok is crucial for the right texture.
- Prep all ingredients in advance for a smoother cooking process.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
- Diet: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 400 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg