Ingredients
Scale
- For the Pad Thai Sauce:
- 3 tablespoons tamarind paste (seedless): The crucial tangy, sour base of authentic Pad Thai sauce. Look for pulp or concentrate.
- 3 tablespoons soy sauce (or tamari for gluten-free): Adds savory depth and umami.
- 3–4 tablespoons brown sugar (or palm sugar, maple syrup): Provides the signature sweetness to balance the sour and salty notes; adjust to your preference.
- 1 tablespoon rice vinegar: Adds a touch more brightness and acidity.
- 1–2 teaspoons sriracha or chili garlic sauce (optional): For a kick of heat; adjust to your spice tolerance.
- 2 tablespoons water: To help achieve the right sauce consistency.
- For the Noodles & Tofu:
- 8 ounces dried flat rice noodles (Pad Thai noodles): The classic noodle choice, look for ones about 1/4 inch wide.
- 1 (14-16 ounce) block extra-firm tofu: Pressed and cut into 1/2-inch cubes or thin rectangles for a hearty protein base.
- 2 tablespoons cooking oil (divided): Such as vegetable, canola, or coconut oil, for frying tofu and stir-frying.
- 1 tablespoon cornstarch (optional, for crispier tofu): Helps create a lovely golden crust on the tofu.
- For the Vegetables & Aromatics:
- 1 tablespoon cooking oil: For the vegetables.
- 3–4 cloves garlic, minced: A foundational aromatic for incredible flavor.
- 1 small shallot, thinly sliced (or 1/4 red onion): Adds a delicate, sweet oniony flavor.
- 1 red bell pepper, thinly sliced: For sweetness, color, and a slight crunch.
- 1 large carrot, julienned or thinly sliced into matchsticks: Adds sweetness, color, and texture.
- 4 scallions (green onions), chopped (whites and greens separated): Whites for cooking, greens for garnish and fresh flavor.
- 2 cups fresh bean sprouts (divided): Half for cooking, half for a fresh, crunchy garnish.
- For Garnish:
- 1/2 cup chopped roasted peanuts: Essential for classic Pad Thai crunch and nutty flavor.
- Fresh cilantro leaves, chopped: Adds a burst of fresh, herbaceous flavor.
- Lime wedges: For squeezing over the finished dish, adding a final zing.
- Extra bean sprouts: For added freshness and crunch.
- Red pepper flakes (optional): For those who like an extra bit of heat.
Instructions
- Prepare the Noodles: Cook the rice noodles according to package directions. This usually involves soaking them in hot water until softened but still slightly firm (al dente). Be careful not to overcook, as they will cook further in the pan. Once done, drain them, rinse with cold water to stop the cooking process and prevent sticking, and set aside.
- Prepare the Tofu: While the noodles are soaking, press the tofu to remove excess water. You can use a tofu press or wrap the block in paper towels or a clean kitchen towel and place something heavy on top for about 15-20 minutes. Cut the pressed tofu into 1/2-inch cubes or thin rectangular pieces. If using cornstarch for crispier tofu, toss the tofu pieces with the cornstarch until lightly coated.
- Make the Pad Thai Sauce: In a small bowl, whisk together the tamarind paste, soy sauce (or tamari), brown sugar, rice vinegar, sriracha (if using), and water. Taste and adjust seasonings if necessary – it should be a good balance of sweet, sour, and salty. Set aside. This step is crucial for achieving that authentic Vegetable Pad Thai taste.
- Cook the Tofu: Heat 1 tablespoon of oil in a large wok or a large, heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, add the tofu pieces in a single layer (you may need to do this in batches to avoid overcrowding). Cook for 5-7 minutes, flipping occasionally, until golden brown and crispy on all sides. Remove the tofu from the wok and set aside.
- Sauté Aromatics and Vegetables: Add the remaining 1 tablespoon of cooking oil to the same wok. Add the minced garlic and sliced shallots (or red onion) and stir-fry for about 30 seconds until fragrant – don’t let the garlic burn. Add the sliced red bell pepper and julienned carrots. Stir-fry for 3-4 minutes until they are crisp-tender. You want them to retain some bite. Add the white parts of the scallions and stir-fry for another minute.
- Combine and Stir-Fry: Push the vegetables to one side of the wok. Add the cooked noodles to the empty side. Pour the prepared Pad Thai sauce over the noodles. Gently toss the noodles with the sauce until they are well coated and start to absorb the liquid, about 2-3 minutes.
- Add Tofu and Bean Sprouts: Add the cooked tofu and half of the bean sprouts to the wok. Toss everything together gently to combine and heat through for another 1-2 minutes. Be careful not to overmix, which can break the noodles.
- Serve: Immediately transfer the Vegetable Pad Thai to serving plates or a large platter. Garnish generously with the chopped roasted peanuts, fresh cilantro, the green parts of the scallions, the remaining fresh bean sprouts, and lime wedges on the side for squeezing. Offer red pepper flakes for those who like it extra spicy.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 650