Recipe Details
- Prep Time
- 15 mins
- Cooking Time
- 20 mins
- Total Time
- 35 mins
- Servings
- 4
- Difficulty
- easy
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Vegetable Pad Thai
A flavorful and colorful vegetarian take on the classic Pad Thai, packed with fresh vegetables and a tangy peanut sauce.
Prep: 15 min
Cook: 20 min
Serves: 4
easy
- 8 oz Pad Thai rice noodles
- 2 tbsp vegetable oil
- 1 cup firm tofu, cubed
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 1/2 cup bean sprouts
- 2 cloves garlic, minced
- 1/4 cup chopped peanuts
- 2 green onions, chopped
- 1/4 cup Pad Thai sauce (store-bought or homemade)
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1/2 tsp chili flakes (optional)
- Lime wedges, for serving
- 1Cook the rice noodles according to package directions. Drain and set aside.
- 2Heat vegetable oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown, about 5-7 minutes. Remove tofu and set aside.
- 3Add bell pepper, carrot, and broccoli to the wok and stir-fry for 3-5 minutes, until slightly softened.
- 4Add garlic and bean sprouts and stir-fry for another minute.
- 5Add the cooked noodles, tofu, Pad Thai sauce, soy sauce, lime juice, brown sugar, and chili flakes (if using) to the wok. Toss everything together until well combined and heated through.
- 6Stir in half of the chopped peanuts and green onions.
- 7Serve immediately, garnished with the remaining peanuts and green onions. Offer lime wedges on the side.