Vegetable Pad Thai

I used to order pad thai every single week from this little place near my old restaurant. When they closed down, I was devastated — until I realized I could just learn to make it myself. It took a few tries to get the sauce balance right, but now my version is honestly better than what I used to order. Don’t tell them I said that.

Ingredients

Pad Thai Sauce

• 3 tbsp tamarind paste
• 3 tbsp brown sugar
• 2 tbsp coconut aminos
• 1 tbsp rice vinegar
• 1 tsp sriracha

Noodles & Toppings

• 8 oz flat rice noodles
• 14 oz extra-firm tofu, pressed and cubed
• 2 eggs, beaten
• 1 cup bean sprouts
• 1 red bell pepper, sliced
• 3 green onions, chopped
• 4 cloves garlic, minced
• ¼ cup roasted peanuts, crushed
• Fresh cilantro
• Lime wedges
• 3 tbsp vegetable oil, divided

Instructions

1. Prep noodles: Soak rice noodles in hot water 8-10 min until pliable. Drain well.
2. Mix sauce: Whisk all sauce ingredients together until combined.
3. Cook tofu: Fry tofu in 2 tbsp oil until golden and crispy (8 min). Remove and set aside.
4. Scramble egg: In same pan, scramble eggs quickly. Remove and set aside.
5. Stir-fry: Add remaining oil, sauté garlic 30 sec. Add bell pepper, cook 2 min.
6. Combine: Add noodles and sauce. Toss until noodles absorb the sauce.
7. Finish: Add tofu, egg, bean sprouts, green onions. Toss everything together.
8. Serve: Top with crushed peanuts, cilantro, and lime wedges.