Ingredients:
8 oz rice noodles (flat noodles)
1 tbsp sesame oil (or vegetable oil)
1 block (14 oz) extra-firm tofu, pressed and cubed
3 garlic cloves, minced
1 cup shredded carrots
1 cup bean sprouts
1 red bell pepper, thinly sliced
3 green onions, chopped
¼ cup roasted peanuts, crushed (optional for garnish)
2 tbsp fresh cilantro, chopped (optional for garnish)
Lime wedges, for serving
For the Pad Thai Sauce:
¼ cup tamari (or soy sauce for non-gluten-free)
2 tbsp maple syrup (or agave nectar)
2 tbsp rice vinegar
1 tbsp peanut butter (optional, for creaminess)
1 tsp chili paste (adjust for spice level)
1 tsp sesame oil
Juice of 1 lime
Instructions:
Cook the Noodles: Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Prepare the Sauce: In a small bowl, whisk together tamari, maple syrup, rice vinegar, peanut butter (if using), chili paste, sesame oil, and lime juice until smooth.
Cook the Tofu: Heat 1 tablespoon of sesame oil in a large skillet or wok over medium heat. Add the cubed tofu and cook for 5-7 minutes, flipping occasionally, until golden and crispy. Remove from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the garlic, carrots, bell pepper, and half of the green onions. Sauté for 3-4 minutes until the vegetables are slightly tender.
Combine Everything: Add the cooked noodles, tofu, bean sprouts, and the prepared sauce to the skillet. Toss everything together and cook for 2-3 minutes until heated through and well coated with the sauce.
Garnish and Serve: Remove from heat and garnish with crushed peanuts, fresh cilantro, and the remaining green onions. Serve with lime wedges on the side for an extra citrusy kick.
