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: Nuts, Soy
- Servings: 4
Ingredients
- 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
Instructions
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Prepare rice noodles according to the instructions on the packet, giving a good stir to prevent them from clumping together and sticking to the bottom of the pot.
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Drain noodles and set aside.
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In a small bowl, whisk together tamarind, tamari sauce, and maple syrup.
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Heat a wok.
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Pour 1 tablespoon oil and heat up until almost smoking.
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Add spring onions, garlic, and chili.
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Stir-fry, stirring constantly, until spring onions soften and garlic becomes fragrant.
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Add prepared broccoli, green beans, red pepper, and carrot ribbons, then stir-fry until cooked yet still crunchy.
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Add tofu, then add sauce and noodles. They may have clumped together slightly but the sauce and heat of the wok will separate them again.
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Mix everything well, stirring the whole time, for 1-2 minutes.
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Divide between 4 plates and sprinkle with sprouts, cilantro, and crushed peanuts.
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Serve with lime wedges on the side.