Thai 20 min

Vegetable Pad Thai

Name: Vegetable Pad Thai
Total time: 20 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 oz flat rice noodles, soaked in warm water 20 minutes; 1 block (14 oz) extra-firm tofu, cubed; 1 cup bean sprouts; 1 carrot, julienned; 2 green onions, sliced; 1/4 cup roasted peanuts, crushed; 3 tbsp tamarind paste; 2 tbsp soy sauce; 1 tbsp maple syrup or palm sugar; 1 tbsp rice vinegar; 2 tbsp vegetable oil; 3 cloves garlic, minced; 1 lime, cut into wedges

VeganNoodlesThai

Ingredientsfor 2

380

Cal

16g

Protein

50g

Carbs

14g

Fat

18 oz flat rice noodles, soaked in warm water 20 minutes
21 block (14 oz) extra-firm tofu, cubed
31 cup bean sprouts
41 carrot, julienned
52 green onions, sliced
61/4 cup roasted peanuts, crushed
73 tbsp tamarind paste
82 tbsp soy sauce
91 tbsp maple syrup or palm sugar
101 tbsp rice vinegar
112 tbsp vegetable oil
123 cloves garlic, minced
131 lime, cut into wedges

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Instructions

1
Press tofu for 15 minutes. Cut into cubes. Fry in 1 tbsp oil until golden on all sides, 5-6 minutes. Set aside.
2
Mix sauce: tamarind paste, soy sauce, maple syrup, and rice vinegar.
3
Heat remaining oil in a wok over high heat. Add garlic, stir 15 seconds.
4
Add drained noodles. Toss with tongs for 1 minute.
5
Pour sauce over noodles. Toss continuously until noodles absorb the sauce and soften, about 2 minutes.
6
Add tofu, bean sprouts, and carrot. Toss 1 more minute.
7
Serve topped with crushed peanuts, green onions, and lime wedges.