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Vegetable pad Thai

Vegetable pad Thai

4
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
6
Difficulty
Easy
Sweet-and-savory pad Thai is a delicious noodle favorite, and the homemade version is easy to put together and tastes so much better than takeout. This recipe features classic rice noodles that are mixed with a rainbow of vegetables, tofu, and Sriracha, and topped with eggs, peanuts, and fresh cilantro. Keep in mind that rice noodles can vary in thickness, so for the best results, start checking for doneness after 3 minutes. The texture should be cooked through but firm, not mushy. If the noodles need some more soaking time, you should check again every minute and add a little more water if needed.

Ingredients

Packaged rice noodles

4 oz, flat rice stick variety

Canola oil

2 tsp

Bell pepper

1 item(s), medium, red or yellow; cut into thin strips

Red onion

1 small, thinly sliced

Carrots

2 medium, cut into thin strips

Cabbage (all varieties)

1½ cup(s), chopped, thinly sliced

Garlic

2 clove(s), finely chopped

Fish sauce

2 Tbsp, Asian variety

Sugar

1 Tbsp

Less sodium soy sauce

2 Tbsp

Smoked tofu

8 oz, or baked; cut into thin strips

Sriracha chili sauce

1½ tsp

Hard boiled egg

2 item(s), large, chopped

Cilantro

½ cup(s), chopped

Unsalted dry roasted peanuts

2 Tbsp, chopped

Lime

1 item(s), cut into wedges for serving

Instructions

  1. Place noodles in large bowl. Add enough boiling water to cover; let stand until noodles are softened but still firm at the center, 3–7 minutes. Drain in colander and rinse under cold running water. Drain again.
  2. Meanwhile, heat oil in large skillet over medium-high heat. Add bell pepper, onion, and carrots; cook, stirring frequently, until vegetables are crisp-tender, 2–3 minutes. Add cabbage and garlic; cook, stirring frequently,until fragrant, about 1 minute. Add fish sauce, sugar, and soy sauce; cook, stirring, until sugar dissolves, about 30 seconds. Add noodles and tofu; cook, tossing gently to mix, until heated through, 2–3 minutes.
  3. Remove pan from heat. Add Sriracha and toss gently. Transfer noodles to platter; sprinkle with eggs, cilantro, and peanuts. Serve with lime wedges.
  4. Serving size: about 1 cup noodles and 1 teaspoon peanuts

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