Rice Noodles with Veggies and Tofu in Peanut Sauce

After drunken noodles, Pad Thai is one of my favorite noodle dishes.  In restaurants, I usually find that it has too many noodles and too few veggies, so this recipe is to my taste (meaning more veggies than noodles).  If you like it the other way, you can just double the amount of noodles and half the amount of veggies.  Also, the sauce recipe is more of a general spicy peanut sauce than a Pad Thai sauce.

Peanut Sauce


1 tbsp tamarind concentrate
1 tbsp low sodium soy sauce (you can add more from top if you find the salt less)
1 tbsp Sriracha sauce (or another spicy sauce)
2 tbsp brown sugar
3 tbsp hot water
3 tbsp extra chunky peanut butter


1.  Mix everything together in a bowl until completely dissolved.

Rice Noodles with Veggies and Tofu in Peanut Sauce


4 oz dried pad Thai noodles (thin, flat rice noodles)
2 tbsp sesame oil
1 cup onions, sliced thin
5 cloves garlic, minced
2 cups mushrooms, cut in big pieces
2 cups baby spinach
2 cups broccoli florets
1 cup cabbage (bok choy or red cabbage works well)
1 lb broiled tofu, cut into cubes or wedges
1/2 bell pepper, cubed
3 scallions, sliced
bean sprouts (optional, I didn’t have any at home this time, so I didn’t add them)
Coriander sprigs (optional, to top)
lime, to squeeze on top


1.  Follow the instructions on the pad Thai noodle box for softening the noodles.  I usually soak them in warm water for 20-30 mins, until they are soft.  Once they are softened, rinse them with cold water and drain.

2.  In a large saucepan or wok, saute the oil, onions, and garlic over med-high heat for 3 mins.

3.  Add the mushrooms and saute for 5 mins.

4.  Add the spinach, broccoli, cabbage, tofu, and peanut sauce.  Cook for another 5 min.

5.  Add the bell peppers, scallions, and noodles.  Cook for 2 mins until everything is coated in the sauce.

6.  Remove from the heat and top with bean sprouts, coriander, and lime to taste.  Serve hot!


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