Description
A delicious and wholesome plant-based twist on the classic Thai noodle dish, packed with vegetables, tofu, and a tangy, savory sauce.
Ingredients
Units
Scale
- 8 oz rice noodles
- 2 tbsp sesame oil
- 1 block firm tofu, cubed
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 cups bean sprouts
- 3 green onions, sliced
- 1/4 cup crushed peanuts
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp tamarind paste
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp maple syrup
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1/2 tsp chili flakes (optional)
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- In a small bowl, whisk together lime juice, tamarind paste, soy sauce, maple syrup, garlic, ginger, and chili flakes.
- Heat sesame oil in a large pan or wok over medium heat.
- Add tofu and cook until golden brown on all sides. Remove and set aside.
- In the same pan, add bell pepper and carrots. Stir-fry for 3-4 minutes.
- Add cooked noodles, sauce, tofu, and half the bean sprouts. Toss everything together and cook for another 2 minutes.
- Remove from heat and garnish with green onions, peanuts, cilantro, and remaining bean sprouts.
- Serve hot with lime wedges on the side.
Notes
- Use tamari instead of soy sauce to make it gluten-free.
- Adjust spice level with more or less chili flakes.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 0mg