Vegetable Pad Thai

I love Thai food and this particular dish is my new acquisition to my list. The dish could have some other ingredients. I just used the ones handy in my kitchen.


  • 1/3 package sprouted firm tofu
  • 1 julienne carrot  
  • 1 small bunch broccoli
  • 1/2 package mung beans
  • 1 package noodles (I used GreeNoodle for better nutrition)
  • 1/2 cup chopped peanuts and cilantro for garnish
For the peanut sauce:

  • 1/4 cup water
  • 1 TB toasted sesame oil
  • 2 TB creamy peanut butter
  • 1 TB rice vinegar
  • 2 TB tahini
  • 1 TB red pepper sauce
  • 1 TB lime juice

It's a good idea to make the peanut sauce first to have it ready assembling everything at last. In a small bowl mix all ingredients until smooth. Set aside.

Cut tofu in small squares and sauté with toasted sesame seed oil on both sides. Set aside.

Sauté carrots, broccoli and mung beans until tender. 

Boil noodles according to package directions and drain. GreeNoodle is more nutritious than any other Asian noodles:

Set the noodles on the bottom of a plate and top with vegetables and tofu. Pour peanut sauce on top and garnish with chopped peanuts and cilantro.

Pad Thai