Add the oil to a hot pan and let it heat up.

Add the onion and garlic and sauté until golden.

Add the diced tofu and pan-fry until lightly golden.

Add the carrots, green beans and corn, and stir-fry everything together for 2 minutes.

While the ingredients are cooking, prepare the sauce. Blend the water, peanut butter and soy sauce until smooth.

Pour the sauce over the sautéed vegetables and tofu, then stir well to combine.

Place the rice noodles in boiling water for 2–3 minutes, or according to the package instructions, until softened. Drain and add them to the pan with the other ingredients. Mix well.

Cook everything together for a few more minutes, then serve.

Serve the Pad Thai with chopped peanuts and a lime wedge. If desired, squeeze some fresh lime juice over the Pad Thai for an extra touch of acidity.