Description
A vibrant and flavorful Thai noodle stir-fry with fresh vegetables, crunchy peanuts, and a tangy tamarind-based sauce.
Ingredients
Units
Scale
For the Pad Thai:
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 cup broccoli florets
- 1/2 red bell pepper, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup bean sprouts
- 2 green onions, sliced
- 1/4 cup chopped peanuts
- 1/4 cup fresh cilantro
- 1 lime, cut into wedges
For the Sauce:
- 3 tablespoons tamarind paste
- 2 tablespoons soy sauce or fish sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon chili flakes (optional)
Instructions
- Cook rice noodles according to package instructions, then drain and set aside.
- In a small bowl, mix tamarind paste, soy sauce, rice vinegar, brown sugar, and chili flakes.
- Heat vegetable oil in a wok or large pan over medium-high heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add broccoli, bell pepper, and carrots, stirring for 2-3 minutes until slightly tender.
- Add cooked noodles and pour the sauce over, tossing to coat evenly.
- Stir in bean sprouts and green onions, cooking for another minute.
- Serve topped with chopped peanuts, fresh cilantro, and lime wedges on the side.
Notes
- For extra protein, add tofu, shrimp, or scrambled eggs.
- Adjust sweetness and tanginess by adding more or less tamarind and sugar.
- For authentic Thai flavor, use fish sauce instead of soy sauce if not vegetarian.
