Cook the rice noodles according to package instructions. Once cooked, immediately rinse in cold water, toss with 1 tablespoon sesame oil, and set aside.
While noodles are cooking, make the tofu. Heat the remaining 2 tablespoons of sesame oil in a large cast iron skillet. Cut tofu in 1" X 1/2" rectangles. Once oil is hot, add tofu and sauté for 7 minutes, flipping once, until tofu is crispy and brown on both sides.
Add red and yellow bell peppers and cook for another 3 minutes, stirring occasionally. Once peppers are soft, add mung bean sprouts, scallions, and garlic. Sauté for another 2-3 minutes.
Stir in sauce and noodles to the tofu/vegetable mixture until heated through thoroughly.
Divide onto 4 plates and top with desired topping. Serve immediately.
Vegan Pad Thai
Amount Per Serving
Calories 450Calories from Fat 126
% Daily Value*
Saturated Fat 1g6%
Vitamin A 1160IU23%
Vitamin C 100.2mg121%
* Percent Daily Values are based on a 2000 calorie diet.