Thai · Dinner
Vegetarian Stir-Fried Rice Noodles
Rice noodles wok-tossed with pan-fried tofu, egg, bean sprouts, and scallion in a tamarind-soy sauce, finished with crushed peanuts and lime. Built on the pad-thai method with quick high-heat searing, this vegetarian version balances sour, salty, and sweet notes and is served hot straight from the wok.
$4
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
30.2gProtein
24.8gFat
68.4gCarbs
17.3gSugar
6.9gFiber
1489mgSodium
198mgChol
4.6gSat Fat
680mgPotassium
210mgCalcium
5.4mgIron
0.5mcgVitamin B12
16mgVitamin C
vegetarian
high-fiber
sweet-heat
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Press and cube the tofu. Soak the rice noodles in warm water until pliable but firm. Whisk tamarind paste, soy sauce, and brown sugar in a small bowl.
2
Fry
Heat vegetable oil in a wok over medium-high heat. Fry tofu cubes for 4 to 5 minutes, turning occasionally, until golden and crisp on most sides.
3
Scramble
Push tofu to one side. Add minced garlic to the cleared space and sauté for 30 seconds until fragrant. Pour beaten egg into the space and scramble for 1 minute until just set, then break into small pieces.
4
Toss
Add drained noodles and sauce to the wok. Toss constantly over high heat for 2 to 3 minutes until glossy and sauce is absorbed.
5
Plate
Add bean sprouts and scallion pieces to the wok and toss for 1 minute over high heat until sprouts just soften. Transfer to a plate, scatter peanuts and cilantro over top, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu
- 5 oz140g rice noodles, dry
- 2 tbsp2 tbsp vegetable oil
- 22 eggs, lightly beaten
- 2 cup180g bean sprouts
- 22 scallion
- 4 cloves4 cloves garlic
- 3 tbsp3 tbsp tamarind paste
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp brown sugar
- 1 tsp1 tsp chili powder
- 2 tbsp28g peanuts, roasted
- 22 lime wedge, for serving
- a small handful cilantro leaves, for garnish
