- 8 ounces Rice Noodles
- 3 tablespoons sesame oil, divided
- 8 ounce block of extra firm tofu
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup mung bean sprouts
- 4 scallions, thinly sliced
- 3 cloves of garlic, minced
- roasted peanuts
- fresh lime
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 sauce. In a small bowl, whisk together the ingredients for the Pad Thai sauce and set aside.
Next, make the tofu. Heat the remaining 2 tablespoons of sesame oil in a large cast-iron skillet. Cut tofu in 1" X ½" rectangles. Once the oil is hot, add tofu and sauté for 7 minutes, flipping once, until tofu is crispy and brown on both sides. Make sure your skillet is large enough so that you can cook the tofu in a single layer.
Stir in 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 the desired topping. Serve immediately.
Serving and Storing – Serve immediately for dinner or lunch. Pair it with any of these amazing Thai recipes for a complete meal. Store the leftovers in an airtight container in the refrigerator for up to five days.
- Look for extra-firm tofu that is not water-packed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board.
- Use a large enough skillet that can evenly cook the tofu in a single layer. Flip tofu to brown on both sides.
- While rice noodles are traditional, feel free to substitute ramen, udon, or pasta noodles. Just make sure to check the ingredients to confirm they are vegan!
- Need a gluten-free option? Use tamari in place of soy sauce.
- Want more heat? Top with jalapeño peppers and hot sauce.
Calories: 450kcal | Carbohydrates: 70g | Protein: 10g | Fat: 14g | Saturated Fat: 1g | Sodium: 992mg | Potassium: 324mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1160IU | Vitamin C: 100.2mg | Calcium: 122mg | Iron: 2.3mg