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!