Quick Vegetable Pad Thai

Ingredients

• 8 oz Flat Rice Noodles
• 8 oz Extra-firm Tofu
• 1 cup Shredded Carrots
• 1 cup Bean Sprouts
• 1 Red Bell Pepper
• 4 Green Onions
• 3 tbsp Tamari
• 2 tbsp Rice Vinegar
• 2 tbsp Brown Sugar
• 1 tsp Sriracha
• 1 Lime
• 2 tbsp Vegetable Oil
• 2 cloves Garlic
• ¼ cup Chopped Roasted Peanuts
• Fresh Cilantro

Instructions

1. Soak rice noodles in hot water for 8-10 minutes until pliable (or cook per package). Drain.
2. Whisk together tamari sauce, rice vinegar, brown sugar, sriracha, and lime juice. Set aside.
3. Heat 1 tbsp oil in a wok or large skillet over high heat. Add tofu and cook 4-5 minutes until golden. Remove.
4. Add remaining oil. Stir-fry garlic, carrots, and bell pepper for 2-3 minutes.
5. Add noodles and sauce to the pan. Toss with tongs for 2 minutes until noodles absorb the sauce.
6. Return tofu to pan. Add bean sprouts and half the green onions. Toss briefly.
7. Serve with remaining green onions, peanuts, cilantro, and lime wedges.