Vegetable Pad Thai

Noodles & Protein

• 8 oz 8 oz flat rice noodles (pad Thai noodles)
• 14 oz 14 oz extra-firm tofu, pressed and cubed, pressed and cut into 1/2-inch cubes
• 2 tbsp 2 tbsp vegetable oil (divided)

Pad Thai Sauce

• 3 tbsp 3 tbsp tamarind paste (concentrate)
• 2 tbsp 2 tbsp soy sauce or tamari
• 2 tbsp 2 tbsp brown sugar or palm sugar
• 1 tbsp 1 tbsp rice vinegar
• 1 tbsp 1 tbsp sriracha or sambal oelek

Vegetables & Garnish

• 3 cloves 3 cloves garlic, minced
• 2 large 2 large eggs, lightly beaten
• 1 cup 1 cup bean sprouts
• 3 stalks 3 green onions, sliced on the diagonal
• 1/3 cup 1/3 cup roasted peanuts, roughly chopped
• 2 wedges Lime wedges for serving
• 1/4 cup 1/4 cup fresh cilantro leaves

1. 1
   30 minutes

   Soak the rice noodles in room-temperature water for 30 minutes, or until pliable but still slightly firm. They will finish cooking in the wok. Drain and set aside.

2. 2

   Whisk together the tamarind paste, soy sauce, brown sugar, rice vinegar, and sriracha in a small bowl until the sugar dissolves. Set the sauce aside.

3. 3

   Heat 1 tablespoon of oil in a large wok or nonstick skillet over high heat. Add the tofu cubes and cook without disturbing for 2–3 minutes until golden and crispy on the bottom. Flip and cook another 2 minutes. Transfer to a plate.

4. 4

   Add the remaining tablespoon of oil to the wok. Add the garlic and stir-fry for 15 seconds until fragrant. Push the garlic to the side and pour in the beaten eggs. Scramble until just set, about 30 seconds, then break into small pieces.

5. 5

   Add the drained noodles and the pad Thai sauce to the wok. Toss continuously with tongs for 2–3 minutes until the noodles are tender and have absorbed the sauce.

6. 6

   Return the tofu to the wok. Add the bean sprouts and green onions and toss for another 30 seconds just to warm through.

7. 7

   Divide among plates and top with crushed peanuts, fresh cilantro, and a generous squeeze of lime.