Pad Thai with Tofu
Vegetarian classic with tofu, peanuts, and lime in a tangy stir-fry.
- Prep Time: 15 min
- Cook Time: 10 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 4 oz rice noodles
- 7 oz firm tofu (cubed)
- 1 tbsp vegetable oil
- 1 ½ cloves garlic (minced)
- 1 eggs (beaten, optional for vegetarians)
- ½ cup bean sprouts
- ½ 1/4 cup chopped peanuts
- 1 green onions (sliced)
- ½ Lime wedges for serving
- ½ For the sauce:
- 1 ½ tbsp soy sauce
- 1 tbsp tamarind paste
- ½ tbsp brown sugar
- ½ tsp chili powder (optional)
Instructions
- Cook rice noodles according to package. Drain and set aside.
- Mix sauce ingredients: soy, tamarind, sugar, chili. Set aside.
- Heat 1 tbsp oil in a wok or large skillet over medium-high heat.
- Add tofu; cook until golden, about 5 min, then remove and set aside.
- Add remaining oil; sauté garlic 30 sec, then push to side.
- Pour beaten eggs into the pan; scramble quickly if using, or skip for vegetarians.
- Add noodles, sauce, and tofu; toss well to combine.
- Stir in bean sprouts and green onions, cook 1 min.
- Serve topped with chopped peanuts and lime wedges.
Chef’s Pro Tips
- Soak rice noodles in hot water for 10 min if quick-cooking.
- Add a dash of sriracha for extra heat.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 18g |
| carbohydrates | 62g |
| fat | 11g |
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