This Tofu Pad Thai recipe with veggies, rice noodles, and an amazing sauce is the perfect midweek family dinner. Quick and Nutritious.
Ingredients you will need:
For the sauce: (Note: for a shortcut, the best pad thai sauce to buy is Thai Kitchen Pad Thai sauce)
- Soy sauce
- Hoisin Sauce
- Minced garlic
- Red wine vinegar
- Worcestershire sauce
- Red pepper flakes
For the noodles, veggies, and tofu:
- Rice Noodles
- Canola Oil
- Extra Firm Tofu (16 oz package)
- Yellow Onion
- 2 eggs
- Shredded carrots
- Bean sprouts
For the toppings:
- Lime Wedges
- Green onions
What are the best Pad Thai noodles?
I really like the Thai Kitchen Rice noodles. They cook up so quickly and the texture is just perfect for Pad Thai dishes.
Can I make this a chicken pad thai recipe?
Yes! Simply replace the tofu with chopped up cooked chicken and you'll have a delicious dinner on your hands. You can either bake 3 chicken breasts wrapped in foil for an hour at 400 degrees, then cut up chicken into bite size pieces for the pad thai, or throw the chicken breasts in a skillet with canola oil and cook for 5 minutes on each side over medium-high heat, then cut into bite sized pieces.
How do I press tofu?
Its important for many tofu recipes to press the tofu before adding it to the recipe. For stir frys, you'll want the tofu to crisp up, and pressing the tofu for at least 20 minutes is the best way to remove the water quickly. My favorite tofu press is the Tofu Press by Tofuture.
Should I add corn starch to the tofu?
Yes, for this recipe, the tofu will crisp up much better if you mix in 1-2 tablespoons of cornstarch to the tofu cubes.
Tofu Pad Thai
This Tofu Pad Thai recipe with veggies, rice noodles and an amazing sauce is the perfect midweek family dinner. Quick and Nutritious.
- 4 tbsp soy sauce
- 3 tbsp hoisin sauce
- 1 tbsp sugar
- 4 cloves garlic chopped or 2 tbsp minced garlic
- 2 tbsp red wine vinegar
- 1 tbsp Worcestershire sauce
- pinch of red pepper flakes
Tofu Pad Thai
- 7 oz rice noodles
- 3 tbsp canola oil
- 14 oz package of extra firm tofu
- 1 cup yellow onion diced or sliced
- 2 large eggs
- ¾ cup shredded carrots
- ¾ cup bean sprouts
- lime wedges
- green onions
Press Tofu for 20 minutes in the refrigerator. Cut tofu into 1 inch cubes by slicing the tofu square lengthwise, then cutting widthwise. In medium bowl, toss the tofu cubes with 1-2 tablespoons of cornstarch to prepare for stir fry.
In a small bowl, combine the soy sauce, hoisin, sugar, garlic, red wine vinegar, Worcestershire sauce, and red pepper flakes together. Set aside.
In large pot of boiling water, cook rice noodles for 5 minutes until soft. Place in strainer and rinse with cold water.
In large wok or skillet, add oil, saute onions and tofu together, until browned.
Move the tofu and onions to the side of the skillet and crack 2 eggs in small bowl with a fork. Add to saute pan on the side to scramble.
Toss in carrots, bean sprouts, and cooked noodles. Pour sauce over mixture and mix together. You may add in water if you more sauce. Serve with lime wedges, peanuts, spring onions, and cilantro. Or any other toppings that seem to complement the dish well. Enjoy!
Adapted from Lauren's Latest