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Vegetable Pad Thai with Peanuts and Lime

Elina James
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dinner
Cuisine Thai
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Pad Thai Sauce:
  • 3 tbsp tamarind paste (or 2 tbsp lime juice if unavailable)
  • 3 tbsp soy sauce (use low-sodium if preferred)
  • 2 tbsp brown sugar or palm sugar
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha or chili sauce (adjust to spice level)
  • 2 tbsp warm water
  • For the Stir-Fry:
  • 8 oz (225 g) rice noodles (flat, medium-width)
  • 2 tbsp vegetable oil (or sesame oil for flavor)
  • 3 cloves garlic, minced
  • 1 small onion, thinly sliced
  • 1 red bell pepper, julienned
  • 1 carrot, shredded or cut into matchsticks
  • 1 cup bean sprouts
  • ½ cup firm tofu, cubed and lightly pan-fried (optional but recommended)
  • 2 green onions, chopped
  • ¼ cup roasted peanuts, roughly chopped
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions
 

  • Step 1: Prepare the Noodles : Cook the rice noodles according to package directions until just tender (usually 4–5 minutes). Drain and rinse under cold water to stop the cooking. Toss with a teaspoon of oil to prevent sticking and set aside.
  • Step 2: Make the Pad Thai Sauce : In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, rice vinegar, sriracha, and warm water. Taste and adjust the flavors — you want a balance of sweet, salty, tangy, and spicy.
  • Step 3: Sauté the Vegetables and Tofu : Heat vegetable oil in a large wok or skillet over medium-high heat. Add garlic and onions; sauté until fragrant (about 30 seconds). Add bell pepper, carrot, and tofu (if using). Stir-fry for 3–4 minutes until vegetables are crisp-tender.
  • Step 4: Add the Noodles and Sauce : Add the cooked noodles to the pan. Pour the prepared Pad Thai sauce over the top. Toss well using tongs or chopsticks until everything is evenly coated and heated through (about 2–3 minutes).
  • Step 5: Add Fresh Elements : Turn off the heat. Add bean sprouts and green onions; toss lightly. Sprinkle with chopped peanuts and fresh cilantro.