30-Minute Veggie Pad Thai

Name: 30-Minute Veggie Pad Thai
Total time: 30 min
Yield: 2 servings
Cuisine: Meal Prep
Ingredients: 8 oz Flat rice noodles; 1 block Extra-firm tofu, cubed; 2 Eggs, lightly beaten; 1 cup Bean sprouts, 1/4 cup crushed peanuts; 3 tbsp Soy sauce, 2 tbsp Lime juice, 1 tbsp Brown sugar; 3 Green onions, chopped

A vibrant, tangy, and slightly sweet noodle dish loaded with fresh crunch and a punchy tamarind-peanut sauce.

30 minutes

Serves 2

Dinner

Contains common allergens

Egg Peanut Soy Wheat

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Instructions

6 steps

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.

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