Veggie Pad Thai

Ingredients

Rice noodles

8 oz

Firm tofu

14 oz, cubed

Vegetable oil

3 tablespoons

Garlic

3 cloves, minced

Carrots

1 cup, julienned

Bell peppers

1 cup, sliced (any color)

Bean sprouts

1 cup

Green onions

1/2 cup, chopped

Cilantro

1/4 cup, chopped (for garnish)

Eggs

2, beaten

Peanuts

1/3 cup, crushed

Soy sauce

3 tablespoons

Lime juice

2 tablespoons

Brown sugar

1 tablespoon

Instructions

1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large wok or skillet, heat the vegetable oil over medium-high heat.
3. Add the cubed tofu to the wok and cook until golden brown, about 5-7 minutes. Remove from the wok and set aside.
4. In the same wok, add the minced garlic, julienned carrots, and sliced bell peppers. Stir-fry for 2-3 minutes, until the vegetables are slightly tender but still crisp.
5. Push the vegetables to one side of the wok and pour the beaten eggs into the other side. Scramble the eggs until cooked through, about 1-2 minutes.
6. Add the cooked rice noodles, bean sprouts, chopped green onions, crushed peanuts, soy sauce, lime juice, and brown sugar to the wok. Toss everything together until well combined, ensuring the noodles are coated with the sauce.
7. Return the cooked tofu to the wok and stir-fry for another 2 minutes to heat through.
8. Remove from heat and garnish with chopped cilantro.
9. Serve hot and enjoy your homemade Veggie Pad Thai!