A delicious and vibrant vegan version of the classic Thai street food, made with rice noodles, fresh vegetables, and a tangy-sweet sauce. Packed with flavor and plant-based goodness, this dish is quick to prepare and perfect for a healthy, satisfying meal.
Soak rice noodles in warm water until soft, then drain.
Heat oil in a wok or pan over medium heat.
Add garlic and sauté until fragrant.
Add vegetables (like bell peppers, carrots, bean sprouts) and stir-fry for a few minutes.
Push veggies to one side and add tofu (optional); cook until lightly golden.
Add softened noodles and pour in the sauce (made from tamarind paste, soy sauce, and a sweetener).
Toss everything together until well combined and heated through.
Garnish with crushed peanuts, green onions, and lime wedges. Serve hot.
Rice noodles
Tamarind paste
Garlic (minced)
Soy sauce
Mixed vegetables (carrots, bell peppers, bean sprouts)
Peanuts & lime (for garnish)
Tofu (optional)
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