Dive into the colorful and tantalizing world of this Vegetarian Pad Thai! With its balance of sweet, sour, and spicy flavors, combined with a delightful crunch from the roasted peanuts, it’s a true feast for the senses. Quick and straightforward to prepare, it’s an ideal choice for a satisfying weeknight dinner that doesn’t compromise on taste or nutrition. Transform your everyday meals into a culinary adventure with this easy-to-make, flavor-packed dish.
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- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1/2 cup green onions, chopped
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 1/2 cup tofu, diced
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons soy sauce
- 1 tablespoon tamarind paste
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh cilantro, chopped
- 1 lime, lime, cut into wedges
Instructions
- Cook the rice noodles according to the package instructions. Drain and set aside.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Add the garlic and green onions, and sauté for about 1-2 minutes or until fragrant.
- Push the garlic and onions to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the garlic and green onions.
- Add the tofu to the pan and cook until lightly browned, about 3-4 minutes.
- Stir in the bean sprouts and cook for another 2 minutes.
- In a small bowl, mix together the soy sauce, tamarind paste, sugar, lime juice, and red pepper flakes.
- Add the cooked noodles and sauce mixture to the skillet, tossing everything together to combine and heat through.
- Remove from heat and stir in the chopped cilantro and roasted peanuts.
- Serve hot with lime wedges on the side.
Nutrition
Serving: 100g | Calories: 410kcal | Carbohydrates: 50g | Protéines: 20g | Fat: 15g | Sucre: 8g