Veggie Pad Thai
Veggie Pad Thai
I love pad thai but I'm usually hesitant to order it in a restaurant because most of them use fish sauce to enhance the flavor. At home, I use tamarind sauce, maple syrup, and LOTS of fresh vegetables to enhance the flavors of this super-colorful dish that not only looks great, but tastes AMAZING!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Allergens: Peanuts
- Servings: 4
- 7 oz wide rice noodles
- 2 tablespoons peanut oil
- 2 spring onions (sliced)
- 2 cloves garlic (finely sliced)
- 1 hot red chili (finely sliced)
- 2 carrots (shaved into ribbons)
- 1 handful large green beans (cut diagonally)
- 1/2 head broccoli (divided into florets)
- 1 red pepper (finely sliced)
- 2 packs baked tofu
- 1/4 cup peanuts (roasted, unsalted, roughly pound in pestle & mortar)
- 1/2 cup mung bean sprouts
- Fresh cilantro
- Lime (for garnish)
- 5 tablespoons tamarind sauce
- 1/4 cup tamari sauce
- 2 tablespoons maple syrup
Prepare rice noodles according to instructions on packet, giving good stir to prevent from clumping together and sticking to bottom of pot.
Drain noodles and set aside.
In small bowl, whisk together tamarind, tamari sauce, and maple syrup.
Heat up wok.
Pour 1 tablespoon oil and heat up until almost smoking.
Add spring onions, garlic, and chili.
Stir-fry, stirring constantly, until spring onions soften and garlic becomes fragrant.
Add prepared broccoli, green beans, red pepper, and carrot ribbons, then stir-fry until cooked yet still crunchy.
Add tofu, then add sauce and noodles. They may have clumped together slightly but sauce and heat of wok will separate them again.
Mix everything well, stirring whole time, for 1-2 minutes.
Divide between 4 plates and sprinkle with sprouts, cilantro, and crushed peanuts.
Serve with lime wedges on side.