Teresa's Recipes
Veggie Pad Thai
Dive into a vibrant bowl of Veggie Pad Thai, a beloved Thai street food dish that bursts with colorful vegetables, savory flavors, and a hint of sweetness. This vegetarian version is a delightful medley of fresh ingredients, featuring silky rice noodles, crunchy peanuts, and aromatic herbs, all tossed in a tangy sauce that celebrates the essence of Thai cuisine. Ideal for a quick weeknight dinner or a special occasion, this dish brings the bustling streets of Thailand right to your kitchen!
Ingredients
- 8 oz Rice noodles
- 14 oz, cubed Firm tofu
- 3 tablespoons Vegetable oil
- 3 cloves, minced Garlic
- 1 cup, julienned Carrots
- 1 cup, sliced (any color) Bell peppers
- 1 cup Bean sprouts
- 1/2 cup, chopped Green onions
- 1/4 cup, chopped (for garnish) Cilantro
- 2, beaten Eggs
- 1/3 cup, crushed Peanuts
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 400
- Fat: 20g
- Carbs: 44g
- Protein: 18g
- Sodium: 700mg
- Sugar: 5g
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large wok or skillet, heat the vegetable oil over medium-high heat.
- Add the cubed tofu to the wok and cook until golden brown, about 5-7 minutes. Remove from the wok and set aside.
- 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.
- 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.
- 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.
- Return the cooked tofu to the wok and stir-fry for another 2 minutes to heat through.
- Remove from heat and garnish with chopped cilantro.
- Serve hot and enjoy your homemade Veggie Pad Thai!
Tips
- For a spicier kick, add sliced red chili or a tablespoon of chili paste while stir-frying.
- Feel free to swap in any seasonal vegetables you like, such as zucchini or snap peas.
- If you're looking for gluten-free options, substitute soy sauce with tamari.