Vegetable Pad Thai with Rice Noodles

Ingredients

• 150 g Rice noodles
• 100 g Bean sprouts
• 2 Scallions (green onions)
• 30 g Peanuts, roasted and chopped
• 2 tbsp Tamari or soy sauce
• 1 tbsp Tamarind paste
• 1 tbsp Lime juice
• 1 tsp Brown sugar
• 1 clove Garlic, minced
• 2 tbsp Vegetable oil
• ¼ tsp Red pepper flakes(optional)

Instructions

1. 1

   Cook the rice noodles according to package directions (usually 4‑5 minutes), then drain and set aside.

2. 2

   In a small bowl whisk together tamari, tamarind paste, lime juice, brown sugar, and minced garlic to form the sauce.

3. 3

   Heat the vegetable oil in a large skillet or wok over medium‑high heat; add the cooked noodles and toss for 1 minute.

4. 4

   Add the sauce, bean sprouts, and sliced scallions; stir‑fry for 2‑3 minutes until everything is heated through and the noodles are coated.

5. 5

   Remove from heat, sprinkle with chopped peanuts and optional red pepper flakes, then serve immediately.