Vegetable Pad Thai

Ingredients

• 8 oz rice noodles
• 14 oz firm tofu, cubed
• 2 bell peppers, sliced
• 2 carrots, julienned
• 2 cups bean sprouts
• 4 green onions, sliced
• 3 cloves garlic, minced
• 3 tbsp vegetable oil
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp brown sugar
• 1 tbsp tamarind paste
• 1 tsp sriracha sauce
• 1/4 cup chopped peanuts
• Lime wedges for serving
• Fresh cilantro for garnish

Instructions

1. 1

   1. Soak rice noodles according to package directions 2. Mix soy sauce, rice vinegar, brown sugar, tamarind paste, and sriracha 3. Heat oil in a large wok or skillet 4. Cook tofu until golden, then add garlic 5. Add vegetables and stir-fry until tender-crisp 6. Add drained noodles and sauce, toss to combine 7. Stir in bean sprouts and green onions 8. Garnish with peanuts, cilantro, and lime wedges