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Ingredients:
8 oz (about 225g) rice noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
2 shallots, thinly sliced
1 red bell pepper, thinly sliced
1 carrot, julienned
1 cup broccoli florets
1/2 cup firm tofu, diced
2 eggs, lightly beaten (optional, omit for vegan version)
1/4 cup chopped peanuts
2 green onions, sliced
1/4 cup chopped cilantro (optional)
Lime wedges, for serving
For the sauce:
3 tablespoons soy sauce
2 tablespoons tamarind paste
2 tablespoons brown sugar
1 tablespoon rice vinegar
1 tablespoon Sriracha sauce (adjust to taste)
1 tablespoon vegetable oil
Instructions:
1. Cook the rice noodles according to the package instructions until al dente. Drain and set aside.
2. In a small bowl, mix together all the ingredients for the sauce - soy sauce, tamarind paste, brown sugar, rice vinegar, Sriracha sauce, and vegetable oil. Set aside.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sliced shallots, and sauté for 1-2 minutes until fragrant.
4. Add the sliced bell pepper, julienned carrot, and broccoli florets to the skillet. Cook for 3-4 minutes until the vegetables are tender-crisp.
5. Push the vegetables to one side of the skillet and add another tablespoon of vegetable oil to the empty side. Add the diced tofu to the skillet and cook for 2-3 minutes until lightly browned.
6. If using eggs, push the tofu and vegetables to the side and pour the beaten eggs into the skillet. Scramble until cooked through, then mix with the vegetables and tofu.
7. Add the cooked rice noodles and the prepared sauce to the skillet. Toss everything together until well combined and heated through, about 2-3 minutes.
8. Remove the skillet from the heat and sprinkle chopped peanuts, sliced green onions, and chopped cilantro over the top.
9. Serve the vegetarian pad Thai hot with lime wedges on the side for squeezing over the noodles.
Enjoy your delicious homemade vegetarian pad Thai!