For a bright and light noodle dinner, add seasonal veggies to a classic Pad Thai recipe. Try asparagus and snap peas, or add in any favorite vegetables you have on hand. This dish is a great make-ahead recipe for packed lunches or meal prep. And it’s easily made vegetarian by leaving out the shrimp and fish sauce. Have a family meal on the table in just 30 minutes!
4 ounces rice noodles cooked until al dente 3 Tablespoons Kikkoman® Rice Vinegar 3 Tablespoons brown sugar 3 Tablespoons fish sauce ½ cup extra firm tofu 2 tablespoons vegetable oil 1 large shallot finely chopped 4–5 cloves of garlic, roughly chopped 1 egg 1–2 cups fresh bean sprouts 6–8 medium shrimp (raw or cooked) ½ cup fresh peas, snap peas, or snow peas ½ cup asparagus ½ cup green onions ¼ cup roasted chopped peanuts lime wedges 1 tablespoon chili flakes
Cook the noodles per package directions, but drain them a few minutes earlier than you normally would to make sure they are still fairly firm, as they will continue to soften while cooking in the pad thai.
Whisk together vinegar, sugar, and fish sauce in a small bowl, set aside by the stove.
Pat tofu dry with paper towels and then cut into 1 inch cubes. Set next to the stove.
Prep all other vegetables and make sure you keep them handy beside the stove.
In a wok, heat oil on medium-high heat. Roll the wok around to make sure that the entire pan is coated. Add shallots and garlic, stirring with a metal spatula constantly for 1-2 minutes. Add the egg and continue to stir, breaking the egg up and letting it get a little crispy. Move the egg to the side of the wok.
Add the tofu to the pan and allow it to brown for another 1-2 minutes.
Add the drained noodles and half of the bean sprouts. Stir constantly to heat for 1 minute. Don’t worry if the noodles aren’t quite soft enough yet.
Add shrimp, peas, asparagus and sauce into the wok and keep stir-frying. You’ll know that the shrimp are done if they become pink and opaque. If you’re using pre-cooked shrimp, just stir-fry until they are heated through. This usually takes about 4-5 minutes. By the time the shrimp are finished cooking, the noodles will have cooked the rest of the way. If they still aren’t done, add water at tablespoon at a time to keep the pad thai moist while the noodles finish up.
Add in the green onions and half of the peanuts when you’re ready to serve, but continue mixing so they get warm.
Serve as soon as you take the pad thai off the stove. Garnish with remaining peanuts, lime wedges, bean sprouts, and chili flakes.