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.
Ingredients
Scale
Main 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
Sauce Ingredients
- 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
Oils & Garnishes
- 1 tablespoon extra virgin olive oil
- 1 tablespoon sesame oil
- Lime slices, for garnish
- Sriracha sauce, for garnish (optional)
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
