Thai Vegetable Pad Thai
Rice noodles and golden tofu tossed in a tangy tamarind sauce, finished with peanuts and lime.
Ingredients
- 150 g dried rice noodles
- 150 g firm tofu, cubed
- 1 cup bean sprouts
- 1 carrot, julienned
- 2 spring onions, chopped
- 2 garlic cloves, minced
- 1 tbsp oil
- 2 tbsp tamarind paste
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 2 tbsp crushed peanuts
- Lime wedges to serve
Method
- Cook the rice noodles according to package instructions. Drain and set aside.
- Mix tamarind paste, soy sauce, lime juice, and brown sugar in a small bowl.
- Heat oil in a wok and cook the tofu until lightly golden.
- Add garlic, carrot, and spring onions. Stir-fry for 2–3 minutes.
- Add the noodles and sauce, tossing until evenly coated.
- Stir in bean sprouts and cook for another minute.
- Serve topped with crushed peanuts and lime wedges.
Nutrition (estimated per serving; values vary with brands, portions and cooking methods)
| Per serving | |
|---|---|
| Calories | 510 kcal |
| Protein | 20 g |
| Carbohydrates | 72 g |
| Fat | 17 g |
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