I can eat Pad Thai every single week!

Ingredients

• 0.25 pound Rice Vermicelli Noodles (3‑4 mm thickness, dried)
• 0.5 medium Red Onion (Thinly sliced; can substitute shallots or yellow onion)
• 70 grams Broccolini (Chopped into bite‑size pieces)
• 0.5 pound Smoked Tofu (Extra‑firm, sliced into strips)
• 0.5 medium Carrot (Cut into thin match‑sticks)
• 35 grams Chinese Chives (Cut into 1½‑inch batons)
• 50 grams Bean Sprouts (Rinsed and drained)
• 2 tablespoons Roasted Peanuts (Coarsely crushed with mortar and pestle)
• 1 whole Lime (Cut into wedges for serving; juice used in sauce)
• 1 small bunch Cilantro (Roughly chopped for garnish)
• 2 tablespoons Tamarind Paste (Pre‑made, smooth consistency)
• 1 teaspoon Fresh Lime Juice (From the same lime used for garnish)
• 2 tablespoons Soy Sauce (Regular or gluten‑free tamari)
• 1 tablespoon Maple Syrup (Pure maple, adds sweetness)
• 1 whole Red Thai Chili Pepper (Finely chopped; adjust to heat preference)
• 1 tablespoon Avocado Oil (For stir‑frying; high smoke point)

Instructions

1. Prep Vegetables and Tofu

   Thinly slice half a red onion, chop 70 g broccolini into bite‑size pieces, slice 0.5 lb smoked tofu into strips, cut half a carrot into thin match‑sticks, chop 35 g Chinese chives into 1½‑inch batons, and finely chop one red Thai chili pepper.

   Time: PT10M

2. Make the Tamarind‑Lime Sauce

   In a small cup combine 2 Tbsp tamarind paste, 1 tsp fresh lime juice, 2 Tbsp soy sauce, 1 Tbsp maple syrup, and the chopped red Thai chili. Stir until smooth.

   Time: PT3M

3. Soak the Rice Vermicelli

   Place 0.25 lb dried rice vermicelli in a heat‑proof container. Carefully pour boiling water over the noodles, just enough to cover them. Let soak 3–5 minutes, stirring occasionally to prevent sticking.

   Time: PT5M

4. Heat the Pan

   Add 1 Tbsp avocado oil to a non‑stick pan over medium heat and let warm for about 1 minute.

   Time: PT1M

5. Sauté Red Onion

   Add the sliced red onion to the pan and sauté for 2 minutes until it begins to soften and turn translucent.

   Time: PT2M

6. Add Broccolini and Smoked Tofu

   Add the broccolini pieces and smoked tofu strips. Cook for another 2 minutes, allowing the tofu to develop a light golden color.

   Time: PT2M

7. Add Carrots

   Stir in the carrot match‑sticks and sauté for 1 minute, keeping the carrots crisp.

   Time: PT1M

8. Combine Noodles, Veggies, and Sauce

   Drain the soaked noodles and add them to the pan together with 50 g bean sprouts, the chopped Chinese chives, and the prepared tamarind‑lime sauce. Toss everything together and stir‑fry for 2–3 minutes until the noodles are fully cooked and have absorbed the sauce.

   Time: PT3M

9. Plate and Garnish

   Transfer the noodles to serving plates. Coarsely crush 2 Tbsp roasted peanuts with a mortar and pestle and sprinkle over the top. Garnish with fresh lime wedges and chopped cilantro.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

24 g

Carbohydrates

90 g

Fat

29 g

Fiber

5 g