Pad Thai Vegetarian

🛒 Ingredients

• Dried Rice Noodles 80 g · 280 kcal
• Extra-firm Tofu 150 g · 135 kcal
• Tamarind Paste 15 g · 40 kcal
• Soy Sauce 23 g · 15 kcal
• Maple Syrup 20 g · 52 kcal
• Rice Vinegar 15 g · 0 kcal
• Vegetable Oil 14 g · 120 kcal
• Garlic, minced 6 g · 9 kcal
• Shallot, thinly sliced 30 g · 20 kcal
• Bean Sprouts 50 g · 15 kcal
• Garlic Chives 5 g · 1 kcal
• Roasted Peanuts, crushed 20 g · 115 kcal
• Lime Wedge 20 g · 5 kcal
• Red Chili Flakes (optional) 1 g · 3 kcal

👨‍🍳 Instructions

1. Soak rice noodles in warm water for 15-20 minutes until pliable, then drain and set aside.
2. Whisk together tamarind paste, soy sauce, maple syrup, and rice vinegar in a small bowl to create the Pad Thai sauce.
3. Heat vegetable oil in a large wok or skillet over medium-high heat. Add tofu and cook until golden brown and crispy on all sides, then remove and set aside.
4. Add minced garlic and sliced shallots to the same wok and stir-fry for 1 minute until fragrant.
5. Add the drained rice noodles and the prepared Pad Thai sauce to the wok. Toss gently to coat the noodles evenly.
6. Return the cooked tofu to the wok along with bean sprouts and garlic chives; stir-fry for another 1-2 minutes until heated through and sprouts are slightly tender-crisp.
7. Serve immediately, garnished with crushed roasted peanuts, a lime wedge, and red chili flakes if desired.