Drain the soaked rice noodles and set aside. Prepare all vegetables by julienning carrots, slicing bell peppers, and rinsing bean sprouts. Keep tofu cubed and garlic minced within easy reach.
Mix tamarind paste, soy sauce, lime juice, sugar, and chili flakes in a small bowl to create your sauce. Adjust the seasoning to taste—aim for a balanced sweet, sour, and spicy flavor.
Heat a large wok or skillet over medium-high heat and add a tablespoon of vegetable oil. Once hot and shimmering, toss in the minced garlic and cook for about 30 seconds until fragrant and slightly golden, filling the kitchen with a rich aroma.
Add the cubed tofu to the pan and sauté for 3-4 minutes, turning occasionally until golden brown on all sides. Remove and set aside, leaving the fragrant oil behind.
Toss in the julienned carrots and sliced bell peppers into the pan. Stir-fry for 2-3 minutes, until they turn bright in color and just start to soften, maintaining their crunch.
Push the vegetables to one side of the pan and add the drained noodles to the empty space. Pour the prepared sauce over the noodles and toss everything together using tongs or a spatula, cooking for another 2-3 minutes until the noodles are heated through and coated with the sauce.
Add the cooked tofu back into the pan along with the rinsed bean sprouts. Stir gently to combine and heat for another minute, allowing the flavors to meld and the sprouts to stay crisp.
Taste and adjust seasoning if needed—adding more lime juice or soy sauce for brightness or saltiness. Remove from heat once everything is evenly coated and heated through.
Serve your vibrant vegetable Pad Thai topped with chopped roasted peanuts and an extra squeeze of lime. Garnish with fresh herbs if desired, and enjoy this lively, colorful dish immediately!
