Vegetable Pad Thai

Ingredients

• 8 ounces flat rice noodles (pad thai noodles)
• 3 tablespoons tamarind paste
• 3 tablespoons brown sugar
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 4 tablespoons vegetable oil, divided
• 8 ounces extra-firm tofu, pressed and cut into 1/2-inch cubes
• 3 large eggs, lightly beaten
• 3 cloves garlic, minced
• 3 scallions, cut into 1-inch pieces, white and green parts separated
• 2 cups fresh bean sprouts, divided
• 1/3 cup roasted peanuts, roughly chopped, divided
• 1 lime, cut into wedges
• 1/4 teaspoon crushed red pepper flakes, for serving (optional)

Instructions

1. Soak the flat rice noodles in a large bowl of warm water for 20 to 30 minutes, until pliable but still firm (not fully soft), then drain well.
2. In a small bowl, whisk together the tamarind paste, brown sugar, soy sauce, and rice vinegar until the sugar dissolves; this is your pad thai sauce.
3. Heat 2 tablespoons vegetable oil in a large wok or wide skillet over medium-high heat until shimmering.
4. Add the tofu cubes in a single layer and fry for 5 to 6 minutes, turning occasionally, until golden and crisp on most sides, then push to one side of the wok or transfer to a plate.
5. Add another 1 tablespoon oil to the empty side of the wok, pour in the beaten eggs, and scramble for 1 to 2 minutes until just set, then break into small pieces and mix with the tofu.
6. Add the remaining 1 tablespoon oil, then add the garlic and the white parts of the scallions, and stir-fry for 30 seconds until fragrant.
7. Add the drained noodles to the wok along with the sauce, and toss constantly with tongs over medium-high heat for 2 to 3 minutes, until the noodles soften fully and absorb the sauce, turning glossy and slightly darker.
8. Add 1 1/2 cups of the bean sprouts and the green scallion parts, and toss for 1 minute more, just until the sprouts begin to wilt but still have crunch.
9. Taste a noodle for doneness; if still too firm, add a splash of water and continue tossing for another minute or two until tender.
10. Remove from the heat and stir in half the chopped peanuts.
11. Divide among plates and top with the remaining fresh bean sprouts, remaining peanuts, and a lime wedge on the side, plus red pepper flakes if desired.

Nutrition

Calories	460
Protein	18 g
Fat	20 g
Carbs	54 g
Fiber	4 g
Sodium	820 mg

Estimated per serving