Name: Tofu Pad Thai Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 8 ounces flat rice noodles; 6 ounces extra firm tofu; 2 eggs, beaten; 1 cup fresh bean sprouts; 1 red bell pepper, thinly sliced; 1 cup carrots, thinly sliced; 1/4 cup green onion, thinly sliced; 1/4 cup fresh cilantro, roughly chopped; 1/2 cup roasted peanuts, roughly chopped; 4 cloves garlic, minced; 2 teaspoons ginger paste or 1 inch ginger root, minced; 1/4 cup brown sugar; 1 tablespoon low sodium soy sauce; 3 tablespoons fish sauce (or substitute coarse salt to taste for vegetarian); 2 tablespoons tamarind paste or rice vinegar; 2 tablespoons fresh lime juice; 2 tablespoons natural, creamy peanut butter; 1 1/2 teaspoons chili garlic sauce; 1 tablespoon extra virgin olive oil; 1 tablespoon sesame oil; Lime slices, for garnish; Sriracha sauce, for garnish (optional)

Jump to Recipe

If you’re craving a vibrant and flavorful dish that feels like a warm hug from Thai street food, this Tofu Pad Thai recipe is absolutely one to bookmark. Combining tender rice noodles with crispy, golden tofu and a luscious, tangy sauce, this recipe hits all the right notes—sweet, salty, spicy, and sour—while keeping it fresh and colorful with crunchy vegetables and herbs. Whether you’re a longtime fan of Pad Thai or exploring plant-based options, this tofu-packed version is a celebration of texture and flavor, guaranteed to make your taste buds sing.

Ingredients You’ll Need

The magic behind any unforgettable Tofu Pad Thai lies in its simple but essential ingredients. Each one plays a distinct role, from the chewy noodles and crispy tofu to the bright veggies and luscious sauce that ties everything together.

8 ounces flat rice noodles: The perfect base, chewy and light to soak up the sauce beautifully.
4 cloves garlic, minced: Adds an irresistible aroma and depth to the dish.
2 teaspoons ginger paste or 1 inch ginger root, minced: Provides a zesty freshness that balances the richness.
2 eggs, beaten: Brings a silky, protein-rich texture that binds the flavors.
6 ounces extra firm tofu: Crispy on the outside and tender inside, a plant-based star ingredient.
1 cup fresh bean sprouts: Adds a delightful crunch and a burst of freshness.
1 red bell pepper, thinly sliced: Brightens the dish with sweetness and vibrant color.
1 cup carrots, thinly sliced: Provides a natural sweetness and additional crunch.
1/4 cup green onion, thinly sliced: Adds a subtle oniony sharpness and freshness.
1/4 cup fresh cilantro, roughly chopped: Brings a fresh, citrusy finish that’s signature to Pad Thai.
1/2 cup roasted peanuts, roughly chopped: The ultimate crunchy topping, adding texture and nutty flavor.
1 tablespoon extra virgin olive oil: Used for cooking tofu, contributes a mild fruity richness.
1 tablespoon sesame oil: Adds that unmistakable toasted, nutty aroma.
Lime slices and sriracha: Perfect vibrant garnishes to add acidity and heat as you please.
1/4 cup brown sugar: Balances the tangy and salty elements with gentle sweetness.
1 tablespoon low sodium soy sauce: Provides savory depth without overpowering.
3 tablespoons fish sauce (or coarse salt for vegetarian): Delivers an umami punch that’s central to classic Pad Thai.
2 tablespoons tamarind paste or rice vinegar: Introduces that iconic tangy, slightly sour note.
2 tablespoons fresh lime juice: Brightens and lifts the overall flavor profile.
2 tablespoons natural, creamy peanut butter: Gives a rich, creamy body to the sauce for extra indulgence.
1 1/2 teaspoons chili garlic sauce: Adds a gentle kick of heat with garlicky flavor.

How to Make Tofu Pad Thai

Step 1: Whisk Together the Sauce

Begin by combining the brown sugar, soy sauce, fish sauce (or salt), tamarind paste, lime juice, peanut butter, and chili garlic sauce in a small bowl. Whisk until everything is perfectly blended into a luscious and flavorful sauce. This blend will bring a rich balance of sweet, salty, tangy, and spicy notes that cradle every bite of the Tofu Pad Thai.

Step 2: Cook the Rice Noodles

Next, cook the rice noodles according to the package instructions until they are al dente—just tender with enough bite. Once cooked, rinse them under cold water to stop the cooking process and drain thoroughly. This step ensures your noodles remain firm yet pliable when tossed with the sauce.

Step 3: Prepare the Tofu

Heat half of each oil—the olive and sesame—in a large non-stick skillet or wok over medium-high heat. Add the tofu with a pinch of salt if you like, and cook, stirring often, until each side is golden brown and crispy, about 6 to 8 minutes. The crisp exterior contrasts beautifully with the silky noodles.

Step 4: Sauté the Vegetables

In the same skillet, add the remaining oils and toss in the sliced carrots, red bell pepper, and bean sprouts. Cook them for 5 to 6 minutes, just long enough for the veggies to soften slightly but still keep a satisfying crunch, adding layers of freshness and texture to your Tofu Pad Thai.

Step 5: Scramble the Eggs with Veggies

Push the veggies to the side and pour the beaten eggs into the pan. Stir everything frequently, scrambling the eggs quickly until just set, about 2 to 3 minutes. These eggs add richness and a delicate creaminess that mingles beautifully with the rest of the ingredients.

Step 6: Build Flavor with Aromatics

Mix in the minced garlic, half of the cilantro, green onions, and peanuts. Let the mixture cook for about a minute until the garlic releases its fragrant aroma, infusing the entire dish with a warm, inviting scent. Then reduce the heat to low to prepare for the final toss.

Step 7: Toss in Noodles and Sauce

Add the drained noodles and the prepared sauce to the skillet. Stir gently but thoroughly to coat every noodle and vegetable strand with that luscious sauce. Cook it all together for an additional minute, allowing the flavors to meld and the sauce to thicken slightly. Then remove from heat before plating.

Step 8: Garnish and Serve

To complete this beautiful Tofu Pad Thai, sprinkle the remaining peanuts, cilantro, and green onions over the top. Serve immediately alongside lime slices and sriracha sauce, letting everyone customize their bowl with a squeeze of citrus and a dash of heat. It’s a feast for both the eyes and the palate.

How to Serve Tofu Pad Thai

Garnishes

The final touches are what make this Tofu Pad Thai truly sing. Fresh lime wedges add a bright, zesty pop that cuts through the richness, while sriracha delivers a customizable fiery kick. The chopped roasted peanuts bring a satisfying crunch, and the cilantro and green onions add refreshing herbal notes that elevate every bite.

Side Dishes

To complement the flavorful Tofu Pad Thai, consider light, fresh sides like a crisp cucumber salad or a simple green papaya salad. These add a cool counterpoint and extra crunch. For a heartier meal, pair with steamed or stir-fried vegetables that echo the dish’s vibrant colors and textures.

Creative Ways to Present

Serve your Tofu Pad Thai in a rustic bowl to showcase the vivid colors of the peppers, carrots, and herbs. For a fun twist, try nestling the noodles inside a crisp lettuce cup or atop a bed of tender greens. Sprinkling a little extra chili garlic sauce or freshly crushed peanuts on the side adds visual appeal and invites diners to customize each bite.

Make Ahead and Storage

Storing Leftovers

Leftover Tofu Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days. To keep the noodles from becoming soggy, it’s best to store the sauce separately if possible and combine just before reheating.

Freezing

Because the texture of the rice noodles and fresh vegetables changes when frozen, it’s best not to freeze Tofu Pad Thai. For longer storage, freeze the tofu and sauce separately and prepare fresh noodles and vegetables upon reheating.

Reheating

Reheat leftovers gently in a wok or skillet over medium heat, adding a splash of water or extra lime juice to help loosen the sauce and prevent sticking. Stir frequently to warm evenly and preserve the dish’s vibrant flavors and textures.

FAQs

Can I make Tofu Pad Thai vegan?

Absolutely! Simply substitute the fish sauce with coarse salt or a vegan soy sauce alternative, and skirt the eggs or replace them with scrambled tofu or chickpea flour scramble for an entirely plant-based version.

What type of tofu is best for Pad Thai?

Extra firm tofu is ideal because it holds its shape well when cooked and crisps up nicely, adding wonderful texture that stands up to the saucy noodles.

How do I prevent the noodles from sticking together?

After cooking the rice noodles, rinse them under cold water to stop cooking and remove excess starch. Then toss them with a little sesame or olive oil before adding to the skillet for a smoother stir-fry experience.

Can I prepare any components of Tofu Pad Thai ahead of time?

Yes! You can make the sauce up to two days in advance and store it in the fridge. The tofu can also be cooked beforehand and kept chilled until ready to toss with the noodles and veggies.

Is this Tofu Pad Thai spicy?

It has a gentle kick from the chili garlic sauce, but you can easily adjust the heat by adding more sriracha or chili sauce when serving according to your personal taste.

Final Thoughts

There’s something truly special about a well-made Tofu Pad Thai that invites you to savor every bite and share it with loved ones. This recipe brings that authentic taste home, balancing fresh, crunchy vegetables with silky noodles and crispy tofu, all bathed in a rich, flavorful sauce. I can’t wait for you to try this recipe and experience just how delightful meat-free Pad Thai can be!

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Tofu Pad Thai Recipe

★★★★★

4.8 from 22 reviews

Author: Jack
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This vibrant and flavorful Tofu Pad Thai recipe is a delicious vegetarian twist on the classic Thai street food. Featuring tender rice noodles, crispy tofu, fresh vegetables, and a rich, tangy sauce made from tamarind, lime, and peanut butter, it’s a perfect balance of sweet, salty, sour, and spicy. Easy to prepare and packed with protein and texture, this dish is satisfying for both vegetarians and meat-eaters alike.

Instructions

Prepare the sauce: In a small bowl, whisk together the brown sugar, low sodium soy sauce, fish sauce (or salt), tamarind paste or rice vinegar, lime juice, peanut butter, chili garlic sauce, minced garlic, and ginger paste. Set this flavorful sauce aside for later use.
Cook the noodles: Cook the flat rice noodles according to the package instructions until al dente. Once cooked, rinse them with cold water to stop cooking and drain thoroughly.
Cook the tofu: Heat half of the olive oil and sesame oil in a large non-stick skillet or wok over medium-high heat. Add the tofu along with a pinch of salt if desired. Stir frequently and cook until the tofu begins to brown and crisp, about 6 to 8 minutes. Remove the tofu from the pan and set aside in a bowl.
Sauté the vegetables: Add the remaining half of the olive and sesame oils to the skillet. Stir in the sliced carrots, red bell pepper, and bean sprouts. Cook for 5 to 6 minutes until the vegetables are slightly softened but still retain some crunch.
Cook the eggs: Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Stir frequently to scramble the eggs, cooking for about 2 to 3 minutes until fully cooked and incorporated with the vegetables.
Add aromatics and herbs: Stir in the minced garlic, half of the chopped cilantro, half of the sliced green onions, and half of the chopped peanuts. Cook for an additional minute until the garlic is fragrant. Reduce the heat to low.
Combine noodles and sauce: Add the drained rice noodles and prepared sauce to the skillet. Toss everything together to coat the noodles evenly with the sauce and cook for one more minute to allow the sauce to reduce slightly.
Serve: Remove the skillet from heat. Top the Pad Thai with the remaining peanuts, cilantro, and green onions. Serve immediately with lime slices and sriracha sauce on the side for added tang and heat if desired.

Notes

To keep this dish vegetarian, substitute fish sauce with coarse salt or soy sauce based on preference.
Extra firm tofu works best for frying as it holds its shape well and crisps up nicely.
Use tamarind paste for authentic tanginess; if unavailable, rice vinegar adds a similar sour note.
Adjust chili garlic sauce quantity to control spiciness to your liking.
Leftover Pad Thai can be refrigerated for up to 2 days and reheated gently on the stove or microwave.
For a vegan version, omit eggs or use a plant-based egg substitute.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stir-fry
Cuisine: Thai

Nutrition

Serving Size: 1 serving (about 1/4 recipe)
Calories: 420 kcal
Sugar: 12 g
Sodium: 680 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 16 g
Cholesterol: 90 mg

Keywords: Pad Thai, Tofu Pad Thai, Vegetarian Thai Recipe, Stir-fry Noodles, Thai Street Food, Easy Dinner Recipes