30-Minute Veggie Pad Thai
A vibrant, tangy, and slightly sweet noodle dish loaded with fresh crunch and a punchy tamarind-peanut sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Place the rice noodles in a large bowl and cover with boiling water. Let them soak for 8-10 minutes until tender but slightly chewy. Drain and rinse with cold water.
- 2
In a small bowl, whisk the soy sauce, fresh lime juice, and brown sugar until the sugar dissolves to form the Pad Thai sauce.
- 3
Heat 1 tbsp of oil in a wok or large skillet over medium-high heat. Add the cubed tofu and pan-fry for 5 minutes until golden. Push the tofu to one side of the pan.
- 4
Pour the beaten eggs onto the empty side of the skillet and scramble quickly until just set.
- 5
Add the drained noodles and the prepared sauce to the wok. Toss vigorously using tongs for 2-3 minutes until the noodles absorb the sauce.
- 6
Remove from heat. Fold in the bean sprouts and chopped green onions. Divide into containers and top generously with crushed peanuts.
Plan it in Listahan
Add 30-Minute Veggie Pad Thai to your week, check it against your household's allergens, and build the shopping list automatically.