Vegetable Pad Thai

Ingredients

• 4 oz Flat rice noodles
• 1/2 cup Firm tofu, cubed
• 1 medium Carrots, julienned
• 1 cup Bean sprouts
• 3 stalks Green onions, sliced
• 2 cloves Garlic, minced
• 2 tbsp Soy sauce
• 1.5 tbsp Tamarind paste
• 1 tbsp Brown sugar
• 2 tbsp Crushed peanuts(optional)
• 2 pieces Lime wedges(optional)
• 2 tbsp Vegetable oil

Instructions

1. 1

   Soak rice noodles in hot water for 10-15 minutes until softened but still firm, then drain.

2. 2

   In a small bowl, whisk together soy sauce, tamarind paste, and brown sugar to make the sauce.

3. 3

   Heat oil in a wok or large skillet over medium-high heat. Add tofu and cook until golden on all sides.

4. 4

   Add garlic and carrots, stir-frying for 1-2 minutes.

5. 5

   Add the drained noodles and the sauce mixture to the pan. Toss constantly for 2-3 minutes until noodles absorb the sauce.

6. 6

   Stir in bean sprouts and green onions, cooking for just 30 seconds more.

7. 7

   Serve immediately topped with crushed peanuts and lime wedges.