Spring Vegetable Pad Thai with Crispy Tofu and Tamarind Sauce
A vibrant, tangy Pad Thai loaded with fresh spring vegetables and golden crispy tofu, tossed in an authentic sweet-sour tamarind sauce. This lighter version celebrates the season's best produce while delivering all the classic Thai street food flavors.
Ingredients
- 250g flat rice noodles
- 400g firm tofu, pressed and cubed
- 3 tbsp vegetable oil
- 150g sugar snap peas, trimmed
- 100g fresh asparagus, cut into 3cm pieces
- 4 spring onions, sliced diagonally
- 150g bean sprouts
- 3 cloves garlic, minced
- 3 tbsp tamarind paste
- 2 tbsp soy sauce
- 2 tbsp palm sugar
- 1 tbsp rice vinegar
- 1 tsp chili flakes
- 50g roasted peanuts, roughly chopped
- 1 lime, cut into wedges
- Fresh coriander leaves for garnish
- 2 tbsp cornstarch
Instructions
Soak rice noodles in warm water for 30 minutes until pliable but still firm, then drain thoroughly.
Toss tofu cubes in cornstarch until evenly coated, shaking off excess.
Heat 2 tablespoons of oil in a large wok over high heat and fry tofu for 5-6 minutes until golden and crispy on all sides, then set aside.
Whisk together tamarind paste, soy sauce, palm sugar, rice vinegar, and chili flakes in a small bowl to make the sauce.
Add remaining oil to the wok and stir-fry garlic for 30 seconds until fragrant.
Add asparagus and sugar snap peas, stir-frying for 2 minutes until vibrant and slightly tender.
Add drained noodles and tamarind sauce, tossing constantly for 2-3 minutes until noodles are coated and softened.
Return crispy tofu to the wok along with bean sprouts and spring onions, tossing everything together for 1 minute.
Divide among serving plates and garnish with chopped peanuts, fresh coriander, and lime wedges.
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