Veggie Pad Thai

OH MY VEGGIES
14Ingredients
45Minutes
Calories

Ingredients
US|METRIC

  • 3 tablespoons tamarind paste
  • 3 tablespoons brown sugar
  • 1/2 tablespoon Asian chili paste (or to taste)
  • 1 1/2 tablespoons soy sauce
  • 1/4 cup vegetable broth
  • 15 ounces extra firm tofu (pressed for at least 15 minutes and cut into 1/2 inch strips, optional)
  • 1/4 cup cooking oil (plus a little extra, see note)
  • 8 ounces rice noodles (Pad Thai, flat)
  • 4 heads baby bok choy
  • 3 garlic cloves (minced)
  • 2 eggs (optional)
  • 4 scallions (sliced into 2-inch pieces)
  • 1/4 cup peanuts (chopped)
  • 1 cup bean sprouts

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