A fresh, veggie-packed take on the classic, featuring oven-crisped tofu and a zesty lime-maple sauce.
Ingredients
The Base:
Rice Noodles: 250g (1 pack)
Tofu: 1 block, pressed and cubed
Olive Oil & Salt: For roasting the tofu
The Vegetables: Broccoli: 1 head, cut into small florets
Carrots: 4 large, julienned (thinly sliced)
Mushrooms: ~8 champignons, sliced
Mung Bean Sprouts: 1 handful
Green Onions: 6 stalks, chopped
The Sauce:
Lime Juice: Freshly squeezed from 1.5 limes
Soy Sauce: 50 ml
Maple Syrup: 50 ml
Garnish: Peanuts: Chopped and salted
Cilantro: Fresh, chopped
Instructions
Prepare the Noodles: Bring a pot of water to a boil. Cook the rice noodles for 5–6 minutes. Immediately drain and transfer them to a bowl of cold water to stop the cooking process. Leave them soaking until you are ready to assemble the dish.
Crisp the Tofu: Preheat your oven to 200°C. Toss the tofu cubes with a drizzle of olive oil and a pinch of salt. Arrange on a baking tray and roast for 15 minutes (or until golden brown and crispy).
Sauté the Vegetables: Sauté the broccoli florets in a pan with a little oil until tender. Remove and set aside. Sauté the mushrooms until browned. Remove and set aside. Sauté the julienned carrots and mung bean sprouts together until tender. Briefly sauté the green onions.
Make the Sauce: In a small bowl, whisk together the lime juice, soy sauce, and maple syrup until well combined.
Assemble: In a large pot or wok, combine all the sautéed vegetables and the crispy tofu. Drain the noodles and add them to the pot.
Finish: Pour the sauce over the mixture and toss everything together over low heat until well coated and heated through.
Serve: Plate the pad thai and top generously with chopped salted peanuts and fresh cilantro