This recipe is not only rich of flavor but also very colorful and lovely to look at.

incredients

recipe

Boil the rice noodles in boiling water until al dente. Drain and rinse with cold water to stop the cooking process. Set aside.
In a large skillet or wok, heat the coconut oil over medium-high heat. Add the chopped garlic and sauté until lightly golden.
Add the diced tofu to the skillet and cook until golden and crispy on all sides.
Add the julienned carrots, sliced bell peppers, and chopped spring onions to the skillet. Stir and cook for a few minutes until the vegetables are soft but still crunchy.
Add the rice noodles to the skillet along with the mung bean sprouts and mix well.
In a small bowl, mix together the soy sauce, tamarind sauce, and cane sugar until the sugar is completely dissolved. Pour this mixture into the skillet and mix well to distribute evenly.
Add fresh chili or chili powder, according to your taste and spice tolerance.
Continue to cook for another 2-3 minutes, stirring occasionally, until all the ingredients are well heated and the flavors have melded.
Remove from heat and serve the hot vegetarian Pad Thai, garnished with lime wedges, chopped peanuts, and fresh cilantro sprigs.
This eco-friendly vegetarian Pad Thai is rich in authentic flavors of Thai cuisine and uses fresh, local ingredients to reduce environmental impact.
เชิญทาน (pronounced: cheern thaarn)!