Vegetable Pad Thai

Instructions

1. Prepare the noodles
   Soak the rice noodles in hot water for 8-10 minutes or according to package instructions until they're soft but still firm. Drain and rinse under cold water to stop the cooking process.
2. Make the sauce
   In a small bowl, whisk together the tamarind paste, brown sugar, soy sauce, and lime juice until the sugar is dissolved. Adjust flavors to taste, balancing sweet, sour, and salty components.
3. Cook the tofu
   Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove and set aside.
4. Stir-fry the vegetables
   Add another tablespoon of oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant. Add bell peppers and carrots, stir-frying for 2-3 minutes until slightly softened but still crisp.
5. Cook the eggs (if using)
   Push vegetables to one side of the wok and add the remaining oil. Pour in beaten eggs and scramble until just set, about 1 minute. Mix with the vegetables.
6. Combine all ingredients
   Add the drained noodles, prepared sauce, and cooked tofu to the wok. Toss everything together, ensuring the noodles are evenly coated with sauce. Cook for 2-3 minutes until the noodles absorb some of the sauce.
7. Add finishing touches
   Stir in bean sprouts and green onions, cooking for another minute until slightly wilted but still crunchy. Remove from heat.
8. Serve and garnish
   Transfer to serving plates and garnish with chopped peanuts and fresh cilantro. Serve with lime wedges on the side for additional brightness.