Serves 4
45 min
Veggie Pad Thai
Recipe GLPRd585522c84a367
A vibrant, plant-based take on the classic Thai stir-fry featuring tender rice noodles coated in a tangy tamarind-based sauce, with crispy fried tofu, wilted bok choy, and fresh bean sprouts. Topped with roasted peanuts and a hint of garlic heat, this satisfying dish brings together sweet, sour, and spicy flavors in every bite.
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Ingredients
8 oz. flat rice noodles (Pad Thai noodles)
3 tablespoons tamarind paste
1½ tablespoons soy sauce
3 tablespoons brown sugar
½ tablespoon Asian chili paste (or to taste)
¼ cup plus 2 tablespoons vegetable broth
¼ cup cooking oil, plus extra as needed
1 (15-ounce) package extra-firm tofu, pressed and cut into ½-inch strips
3 garlic cloves, minced
4 heads baby bok choy, separated into leaves and sliced lengthwise into strips
2 eggs (optional)
4 scallions, sliced into 2-inch pieces
1 cup fresh bean sprouts
¼ cup roasted peanuts, chopped
Directions
In a small bowl, combine tamarind paste, soy sauce, brown sugar, chili paste, and vegetable broth. Whisk until well blended and the sugar dissolves. Set the sauce mixture aside.
If using tofu, heat a small amount of oil in a large skillet over medium-high heat. Working in batches if needed, carefully place tofu strips into the pan and cook for 3-5 minutes per side until the surfaces turn golden brown and crispy. Transfer the cooked tofu to a paper towel-lined plate.
Bring a large pot of water to a boil, then remove from heat. Add the rice noodles and let them soak until just slightly firmer than al dente, about 8-10 minutes depending on the brand (check your package instructions). Once softened, drain in a colander and rinse with cold water to stop the cooking. Set aside.
While the noodles soak, separate the baby bok choy leaves and slice each lengthwise into 2-3 thin strips. Set aside.
Heat ¼ cup of oil in a wok or large skillet over medium-high heat until it shimmers.
Add the minced garlic and cook for about 20 seconds until fragrant. Add the sliced bok choy and stir-fry for about 1 minute, until the greens just begin to wilt and deepen in color.
Pour in the reserved sauce and add the cooked noodles. Toss everything together, stirring constantly for about 3 minutes until the sauce thickens and coats the noodles evenly and the noodles are tender.
If using eggs, push the noodles to the side of the wok to create an open space. Add a splash more oil if the wok looks dry. Crack the eggs into the space and break them up with a spatula. Scramble for about 1 minute until fully cooked through, keeping them mostly separate from the noodles until they're set.
Add the sliced scallions and cooked tofu to the wok. Toss everything together for about 30 seconds until heated through and the flavors are well combined.
Remove from heat. Divide the noodle mixture evenly among four plates or bowls. Top each serving with a quarter of the fresh bean sprouts and chopped roasted peanuts. Serve immediately.
