I’m always up for trying new things, and cooking Pad Thai at home feels like a culinary adventure. Each bite transports me to the bustling streets of Bangkok!
Quick Veggie Pad Thai
Ingredients
- 8 oz flat rice noodles
- 2 tbsp oil
- 1 block firm tofu, pressed and cubed
- 2 eggs, scrambled
- 1 cup bean sprouts
- 1/2 cup chopped peanuts
- Pad Thai sauce (store-bought or homemade)
Steps
- Soak rice noodles until pliable, drain.
- Heat oil, stir-fry tofu until golden, then set aside.
- Scramble eggs in the pan, then add noodles and sauce.
- Add tofu, bean sprouts, and peanuts; toss to combine.
- Serve immediately with lime wedges and extra peanuts.