This post may contain affiliate links. Please see our disclosure policy for more details.
You won’t believe how simple it is to make this Tofu Pad Thai in 30 minutes! The sauce is the perfect mix of sweet, salty, and sour flavors. Combined with rice noodles, eggs, and veggies – trust me, you’re in for a meal that your whole family will love.
Vegetarian Pad Thai with Tofu
Pad Thai is hands down one of my go-to dishes at Thai restaurants. Did you know, it’s also a beloved street food staple in Thailand that only grew to popularity in the 1930s?
What I love about this recipe is that it gives the traditional Pad Thai a healthier and lighter twist. The sauce is easy and comes together effortlessly, making the whole dish quick to prepare and assemble making it a great option for a weeknight dinner.
It’s no wonder Pad Thai has earned its spot as a timeless favorite! Another thing I love about this recipe is how flexible it is.
Peanut allergy? No worries, just skip it or try a different nut or seed butter. Can’t track down tamarind paste? Simply swap with rice vinegar. Feel free to toss in any other veggies you like. You truly get to put your personal touch on it.
This pairs well with this delicious Asian salad. And if you’re looking for another classic Thai dish, you have to try this Vegetarian Pad See Ew!
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Rice noodles – you will need flat dried “Thai Style” rice noodles.
- Tofu – firm or extra-firm tofu will work best
- Vegetables – red bell peppers, bean sprouts, green onions add great pop of color, texture, and nutrition
- Tamarind – this is a key ingredient for the sauce. If you aren’t able to find it, you can substitute with equal amount of rice vinegar.
- Low-sodium soy sauce – while traditional recipes often call for fish sauce, I opt for low-sodium soy sauce (or you can use coconut aminos) to reduce the sodium content as fish sauce is extremely high in sodium. But feel free to fish sauce, if you wish!
- Sweetener – you can use the traditional palm sugar, brown sugar, or maple syrup
- Peanut butter is optional, but I strongly suggest trying it as it adds a delightful creaminess and nuttiness to the dish.
Tamarind for Pad Thai Sauce
Tamarind is a unique and tangy-sweet fruit that comes from the tamarind tree. The pulp of the tamarind is what’s commonly used in cooking. It has a distinct sweet and sour flavor, which adds depth to many dishes.
For this recipe, you can use store-bought tamarind concentrate (be sure to use one from Thailand)…
Or make it at home! here’s how – take about a golf ball size of tamarind pulp and put it in 1 cup of boiling water. Let it sit for about 10 minutes. Immediately it will start to expand. To extract the juice, use your fingers to mash the tamarind into the water until it is well dissolved. Strain the extracted water into another bowl and repeat the process until most of the juice has been isolated. The tamarind water will keep in the refrigerator for up to a week.
Variations
Explore some variations to make your Pad Thai uniquely yours:
- Switch up noodles – instead of rice noodles, you can try soba noodles, egg noodles, glass noodles, or even shredded cabbage and zucchini noodles.
- Protein – Not a fan of tofu? Try with chicken, shrimp, or pork.
- Vegetables – just like vegetable stir-fry noodles, feel free to add whatever fresh veggies you’d like – carrots, broccoli, zucchini, etc.
- Peanut allergy? – You can either skip the peanut butter or experiment with a different nut or seed butter.
- Spice it up – Red pepper flakes or sriracha work great.
- Vegan-friendly – you can opt for a vegan fish sauce and skip the egg.
Step-by-Step Instructions
Step 1: Prepare the noodles. Follow package instructions and simmer or soak the noodles until soft and pliable. Drain and rinse with cold water. In a small bowl, whisk together the sauce. Taste and adjust the ingredient st o achieve the desired balance of flavors.
Step 2: Heat oil in a large skillet over medium-high to high heat. Add tofu and cook for until golden brown, about 2-3 minutes per side.
Step 3: Add the peppers, bean sprouts, garlic, and green onion, and cook for 3-4 minutes.
Step 4: Move to the side of the pan, pour eggs and scramble until nearly cooked through.
Step 5: Add the noodles, tofu, and the sauce. Cook, tossing often with tongs, until the sauce is absorbed and noodles are well coated, about 2-3 minutes.
Recipe Tip
- Prep all the ingredients! Once you heat up the skillet, it’s going to go fast so be sure to have everything near the stove.
- Use a hot pan!
- I like to add the bean sprouts and green onion at the beginning as the kids like them on the soft side. However, if you prefer them more crunchy then add towards the end with the noodles.
Storage
For the leftovers, transfer into an airtight container and store in the refrigerator for 3-4 days.
Keep in mind, that rice noodles are starchier than regular pasta so they will stick together once cooled.
Therefore, when reheating, be sure to add a splash of water to separate the noodles and to prevent them from drying out.
I don’t recommend freezing pad Thai.
FAQ
Pad Thai should have a light brown color so don’t worry if yours don’t look orange like what you may have seen at restaurants. They most likely added ketchup and paprika to make the dish more appealing.
They might have been overcooked or too crowded in the pan. Try not to do more than two servings at a time.
To reheat on the stovetop, start by heating a skillet or frying pan over medium heat. Add a splash of water to the pan to create some steam. Then, add your leftover Pad Thai into the pan, breaking up any clumps with a fork or spatula. Stir fry the Pad Thai for a few minutes, making sure it’s evenly heated throughout.
To microwave, simply transfer your leftover Pad Thai to a microwave-safe dish and cover it loosely with a microwave-safe lid or damp paper towel to help trap moisture. Microwave on high in 30-second intervals, stirring in between each interval to ensure even heating. Be careful not to overdo it, as Pad Thai can dry out quickly in the microwave.
More Easy Asian Dishes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Tofu Pad Thai
Ingredients
- 8 ounces dry flat rice noodles
- 8 ounces extra firm tofu, cut into cubes
- 1 tablespoon vegetable or olive oil
- 1 red bell pepper, thinly sliced
- 1 cup fresh bean sprouts
- 3 garlic cloves, minced
- 2 eggs, beaten
- 3 green onions, sliced into 1 inch length pieces
- Toppings: fresh bean sprouts, green onion, cilantro, lime juice, crushed roasted peanuts
Sauce
- 2 tablespoons Thai tamarind paste or concentrate (or rice vinegar)
- 2 tablespoons water
- 3 tablespoons palm sugar, brown sugar, or maple syrup
- 2 tablespoons low sodium soy sauce
- 2 teaspoons fish sauce , (optional. add more soy sauce instead if preferred)
- (optional) 1 tablespoon peanut butter
Instructions
- Prepare the noodles. Follow package instructions and simmer or soak the noodles until soft and pliable. Drain and rinse with cold water.
- In a small bowl, whisk together the sauce. Taste and adjust the ingredients to achieve the desired balance of flavors.
- Heat oil in a large skillet over medium-high to high heat. Add tofu and cook for until golden brown, about 2-3 minutes per side.
- Add the peppers, bean sprouts, garlic, and green onion, and cook for 3-4 minutes. Move to the side of the pan, pour eggs and scramble until nearly cooked through.
- Add the noodles, tofu, and the sauce.
- Cook, tossing often with tongs, until the sauce is absorbed and noodles are well coated, about 2-3 minutes.
- Transfer to a plate and top with any or all of these: green onion, cilantro, fresh bean sprouts, chopped peanuts, and lime juice.
Notes
- Prep all the ingredients! Once you heat up the skillet, it’s going to go fast so be sure to have everything near the stove.
- Use a hot pan!
- Add the bean sprouts and green onion at the beginning if you like them on the soft side. However, if you prefer them more crunchy then add towards the end with the noodles.
Thank you Min for the lovely recipe. Happy Sunday.
Oh wow, I’d love to try this recipe, Min! I love Pad Thai! Thanks so much for sharing at Marvelous Mondays. Pinning and featuring this on social media. Have a lovely week!
I tried Pad Thai once, and it was way too spicy for me…and I have not tried it since! I will need to make it myself so I control the heat. 😉 Thanks so much for the awesome instructions!!
Min, I’m loving this Thai creation! You did a really great job doing this job… you’re a natural!
It looks like you did an amazing job on this dish! Fresh, flavour-packed and attractive to look at (and I’m sure to eat) – perfect Thai!
Woooooootttt good job with this dish!!! I love thai food and i think its the fish sauce that makes it taste so amazing~
Woah, Min! What an amazing dish. I LOVE pad thai. In fact, it may be my favorite dish ever! I can’t wait to try this recipe. Have a great weekend!
I LOVE THAI FRESH!!!! What a cool place. I love the community library tucked in the corner 🙂 What a cool spot – And cool about the cooking class. I really want to check those out 🙂