Thai-inspired · noodles
Tofu and Vegetable Pad Thai
Rice noodles, crisp tofu, vegetables, lime, and peanuts meet a tangy-sweet tamarind sauce in one skillet.
Total time35 min
Hands-on28 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Soak or cook the rice noodles according to package directions until flexible; drain.
- 02
Heat oil in a large skillet and brown tofu on several sides, 7 minutes. Add bell pepper and cook for 3 minutes.
- 03
Whisk tamarind, tamari, sugar, and 1/3 cup water. Add noodles and sauce to the skillet and toss until absorbed, 3 to 4 minutes.
- 04
Fold in bean sprouts. Finish with peanuts and lime wedges.
Make it work
Useful swaps
- Use sunflower seeds instead of peanuts for a nut-free topping.
- Add scrambled egg when a vegan meal is not required.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
