Link: https://www.archanaskitchen.com/vegetarian-pad-thai

Note: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.

Next, bring a pot of water to a boil and remove from heat. Soak rice noodles in the hot water for 15 to 20 minutes. Drain and rinse with cold water. Keep aside.

To begin making the Vegetarian Pad Thai recipe, make sure you have all the ingredients ready and cut in the desired shapes.

Method To Make Pad Thai Sauce:

Add as much or as little Chilli sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tamarind). Set this Pad Thai sauce mixture aside.

Into a bowl, add the tamarind water, other pad Thai sauce ingredients and stir well.

Method Putting the Pad Thai Together:

Place your wok over medium-high heat. Add a tablespoon of oil plus the garlic and onions. Stir fry for about a minute to release the fragrance.

Add the Bok Choy, carrots, bell peppers & broccoli and stir-fry 2 minutes until the vegetables are lightly softened and yet crisp. Stir in the tofu and toss for a fe seconds.

Next push the ingredients to the side of the wok and add the drained noodles and 1/3 of the pad thai sauce. Stir-fry everything together for 1 minute using 2 ladles and a tossing motion (like tossing a salad).

Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften.

Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together into the vegetarian pad thai for 1-3 more minutes, or until noodles are cooked.

Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky. Remove from heat and taste-test, adding more pad thai sauce or soy sauce or chill sauce if desired for more salt or flavor.