Vegetable Pad Thai with Tofu

Rice noodles are soaked, then stir-fried with browned tofu, garlic, vegetables, and a tamarind-lime sauce. Peanuts and herbs finish the dish for crunch and freshness.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 225 g dried rice noodles flat noodles
• 330 ml water divided; hot water for soaking noodles and 60 ml reserved for the sauce and loosening the pan as needed
• 30 g tamarind paste stirred smooth
• 45 ml lime juice freshly squeezed
• 15 ml fish sauce
• 15 ml soy sauce
• 20 g light brown sugar
• 2 g fine salt
• 30 ml water divided; hot water for soaking noodles and 60 ml reserved for the sauce and loosening the pan as needed
• 15 ml neutral oil
• 400 g extra-firm tofu pressed and cut into 2 cm cubes
• 15 ml neutral oil
• 3 count garlic cloves minced
• 2 count scallions thinly sliced, white and green parts separated
• 120 g carrot julienned
• 2 count large eggs lightly beaten
• 30 ml water divided; hot water for soaking noodles and 60 ml reserved for the sauce and loosening the pan as needed
• 150 g bean sprouts rinsed and drained
• 2 count scallions thinly sliced, white and green parts separated
• 40 g roasted peanuts lightly crushed
• 10 g cilantro leaves picked
• 4 count lime wedges for serving
• 1 g red pepper flakes

Instructions

1. Soak the rice noodles in a large bowl with enough hot water to cover them by about 2 cm, using 330 ml of the water, for 6 to 8 minutes until pliable but still slightly firm. Drain well. Noodles bend without snapping and are no longer hard in the center.
2. While the noodles soak, whisk the tamarind paste, lime juice, fish sauce, soy sauce, brown sugar, salt, and 30 ml of the reserved water in a small bowl until smooth. The sauce is glossy and the sugar is dissolved.
3. Heat 15 ml of the oil in a 30 cm wok or large skillet over medium-high heat. Add the tofu in a single layer and cook for 5 to 6 minutes, turning occasionally, until golden on 2 to 3 sides. Transfer to a plate. Tofu is lightly browned and feels firmer on the outside.
4. Add the remaining 15 ml oil to the pan. Add the garlic and the white parts of the scallions and stir-fry for 20 seconds, then add the carrot and cook for 1 minute. Garlic is fragrant but not browned and the carrot is slightly softened.
5. Push the vegetables to one side, pour in the eggs, and scramble just until softly set, about 30 seconds. Add the drained noodles and toss with the sauce. If the pan looks dry, add a little of the remaining reserved water, a small splash at a time, to keep the noodles moving. Eggs are in soft curds and the noodles are evenly coated.
6. Return the tofu to the pan, then toss in the bean sprouts and half of the green scallion tops. Cook for 30 to 45 seconds, just until the sprouts begin to soften and everything is hot. Bean sprouts are crisp-tender and the pan is steaming hot.
7. Off the heat, divide among bowls and top with peanuts, cilantro, lime wedges, and red pepper flakes if using. The finished noodles have crunch from peanuts and fresh aroma from herbs and lime.