Vegan Pad Thai

Ingredients

Rice noodles

8 ounces

Vegetable oil

2 tablespoons

Garlic

3 cloves, minced

Firm tofu

14 ounces, cubed

Carrots

2, julienned

Bell peppers

1, sliced (any color)

Bean sprouts

1 cup

Green onions

3, chopped

Cilantro

1/4 cup, chopped (for garnish)

Lime

1, cut into wedges (for garnish)

Peanuts

1/3 cup, chopped (for garnish)

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the cubed tofu to the pan and cook, turning occasionally, until golden brown on all sides, about 5 minutes. Remove the tofu from the pan and set aside.
4. In the same pan, add the julienned carrots and sliced bell peppers. Stir-fry for 3-4 minutes, until slightly softened.
5. Add the cooked rice noodles, bean sprouts, and green onions to the pan. Pour the prepared sauce over the ingredients and toss to combine.
6. Cook for an additional 2-3 minutes, until everything is heated through and well coated with the sauce.
7. Remove from heat and garnish with chopped peanuts, lime wedges, and cilantro.
8. Serve hot and enjoy the explosion of flavors!