Super Veggie Pad Thai

The cold nights are on the way! Try this spicy veggie dish to warm the tummy:


  • 8 oz rice noodles
  • 2 tbsp no salt added tomato paste
  • 1 tbsp tamarind paste
  • 1 cup hot water
  • 2 ½ tbsp agave nectar
  • 2 ½ tsp Asian fish sauce
  • ½ tsp red Chile flakes
  • 1 tbsp refined oil
  • 2 cloves garlic, minced
  • 10 oz extra firm tofu, cut into ½ inch cubes
  • ½ small red onion, cut into ¼ inch slices
  • ½ cup finely shredded red cabbage
  • 4 green onions, including half of green parts, cut into 2 inch pieces, halved lengthwise
  • 1 ½ cups bean sprouts
  • 1 small carrot, shredded
  • 2 roma tomatoes, cut into ½ inch pieces
  • 2 tbsp chopped fresh mint, cilantro or a combination
  • 2 tbsp chopped roasted unsalted peanuts
  • 4 to 8 lime wedges


  • Prepare noodles for stir-frying according to package directions.  Drain and set aside.
  • In a medium bowl, whisk tomato paste and tamarind paste with 1-cup hot water. Stir in agave, fish sauce and chili flakes. Set aside.
  • In a large wok or skillet over medium high heat, combine oil and garlic and stir-fry just until garlic begins to brown, about 2 minutes.  Add tofu and stir-fry for 1 minute. Add red onion and stir-fry for 30 seconds. Add cabbage and stir-fry for 30 seconds. Add noodles and sauce mixture and cook, stirring occasionally, until noodles are tender, about 3 minutes.  Add green onions, bean sprouts and carrot, and cook, stirring occasionally, until all ingredients are well combined and heated through.
  • Serve pad Thai topped with tomatoes, mint, peanuts and lime wedges.

Serves 4


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