Most restaurants serve pad thai with an oil-based fish sauce. This version is oil-free and plant-based but still boasts that delicious combination of sweet, sour, and spicy flavors.
Prep: 25 mins
Cook: 30 mins
Yield: 4 to 6 servings
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Combine all the sauce ingredients in a blender and blend until smooth and creamy.
3. Arrange tofu in a single layer on the prepared baking sheet. Brush the tofu thoroughly with the sauce (reserve the remaining sauce for the vegetables). Bake until golden, 15 to 20 minutes.
4. While the tofu is baking, cook the rice noodles according to the package instructions. Drain and set aside.
5. In a skillet over medium-high heat, sauté the carrot, bell pepper, red onion, broccoli, cabbage, spinach, sprouts, green onions, and garlic in a small amount of water until the broccoli is bright and tender, about 5 to 8 minutes. Add the reserved sauce and continue cooking until the sauce thickens, about 3 minutes.
6. In a large serving bowl, toss the noodles, tofu, and vegetables together. Garnish with the peanuts and cilantro and serve with the lime wedges, if desired.
Cooking Tips
Cooking Tips
1. Don't hesitate to try different veggies in this dish. I like the variety and color of the ones I use here, but you can choose your own favorites.
2. Tamarind paste (a sticky, sour fruit paste) can be found in the Asian section of most large supermarkets, but if you can't find it, you can substitute with 1 pitted date.
