Spicy Vegetable Pad Thai

This pad thai recipe is super quick and easy to make! It is gluten free, vegetarian, and has a kick of spice! Best part is that you can customize it the whatever way you want!

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients

1 Cup Onion, thinly sliced

1 Cup Red Pepper, thinly sliced

1/2 Cup Carrot, thinly sliced

1 Cup, Extra Firm Tofu, cubed

1/2 Cup, Thai Basil

1/2 Thai Chili Pepper

9 oz, Pad Thai Sauce

16 oz Rice Noodles

4 Tbsp, Cooking Oil

2 Tbsp, Dark soy

Crushed Peanuts for garnish (optional)

Scallions for garnish (optional)

Bean sprouts for garnish (optional)

Masti Tips:

We recommend using the 'Maesri' brand pad thai sauce which can be found at your local Asian market. However, feel free to use any that you prefer.
Not everyone is a fan of tofu, so you can substitute with your choice of protein.
You can add or subtract vegetables as you desire.

Instructions

1. Bring a large pot of water to boil on the stove. Once boiled, turn off the heat and add the rice noodles. Allow it to soak for about 15 minutes. Once the noodles have cooked, drain and set it aside.

2. Add 2 tbsp. of oil in a wok or large skillet on medium-high heat. Sauté the onions, red peppers, and carrots and set it aside.

3. Add 1 tbsp. of pad thai sauce in a wok or large skillet on medium-high heat. Add the tofu, gently toss for about 3 minutes, and set it aside.

4. Add 2 tbsp. of oil in a wok or large skillet on medium heat. Add 2 tbsp. of dark soy and mix with a spatula. Then add basil and mix. Then add thai chili and mix. Then add the vegetables and tofu with the remaining pad thai sauce. Reduce the heat to low and gently mix everything. Gradually begin adding noodles and toss. Then, turn the heat on high to warm up the noodles and gently tossing till warm.