Tofu Pad Thai
Got 30 minutes? Skip expensive carryout and make your own pad thai. This recipe features traditional ingredients like red bell peppers, green onions, cilantro, rice noodles and roasted peanuts. Serve it with chopsticks and fresh lime wedges.
Nathan Lambrecht
Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 6 ounces extra-firm tofu, drained
- 8 ounces flat rice noodles
- 3 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 5 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon Sriracha hot sauce
- 4 tablespoons peanut oil, divided
- 3 garlic cloves, minced
- 2 medium red bell peppers, thinly sliced
- 3 eggs, slightly beaten
- 14 ounces (1 can) bean sprouts, drained and rinsed
- ¾ cup dry roasted unsalted peanuts, divided
- 6 green onions, chopped
- ¼ cup fresh cilantro, chopped
- 1 lime, sliced into wedges (optional)
Instructions
- Wrap the tofu in paper towels. Place a heavy cookbook or frying pan over it and press for 15 minutes. Remove the paper towels and cut the tofu into 1-inch pieces. Set aside.
- Meanwhile, cook the noodles according to the package’s instructions. Rinse under cold water; set aside.
- In a small bowl, make the pad thai sauce by whisking together the fish sauce, soy sauce, brown sugar, rice vinegar and Sriracha sauce; set aside.
- Heat 2 tablespoons of peanut oil in a large saucepan or wok over medium-high heat. Add the tofu, garlic and bell peppers and stir-fry about 5 minutes, or until the tofu is lightly browned.
- Push everything to the side of the pan. Add the remaining peanut oil and eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
- Add the cooked noodles, pad thai sauce, bean sprouts and peanuts to the pan. Toss everything to combine.
- Top with green onions, remaining peanuts, cilantro, and lime wedges and serve immediately.
Tips & Notes
Not in the mood for bell pepper? Swap it out for grated carrots and shredded red cabbage. Nonvegetarians toss in cooked shrimp or chicken for added protein. Store leftovers in the refrigerator for up to two days.
Nutrition Information
Calories: 391|Sugar: 11g|Sodium: 703mg|Fat: 19g|Saturated fat: 3g|Carbohydrates: 49g|Fiber: 5g|Protein: 15g|Cholesterol: 70mg|
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