Vegetarian Pad Thai with Tofu – A Flavorful Thai Classic 🍜🌱
This Vegetarian Pad Thai with Tofu is a vibrant take on Thailand’s most iconic noodle dish — packed with stir-fried rice noodles, crispy tofu, crunchy peanuts, and a tangy-sweet tamarind sauce. It’s a perfect weeknight dinner that’s hearty, healthy, and ready in under 30 minutes.
Why You’ll Love This Recipe 💚
- ✅ Flavor-packed: Sweet, savory, tangy, and a little spicy — all in one bowl.
- ✅ Plant-based: A satisfying meatless meal rich in protein.
- ✅ Quick & easy: Comes together in just 30 minutes!
🥢 Ingredients
- 8 oz flat rice noodles
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 2 eggs, lightly beaten (optional)
- 1 cup bean sprouts
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- ¼ cup roasted peanuts, chopped
- Fresh cilantro and lime wedges, for garnish
🍯 For the Sauce
- 3 tbsp soy sauce
- 2 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- ½ tsp chili flakes (adjust to taste)
👩🍳 Step-by-Step Instructions
- Cook the noodles: Prepare rice noodles according to package directions. Drain, rinse with cold water, and set aside.
- Prepare the sauce: In a small bowl, whisk together soy sauce, tamarind paste, brown sugar, rice vinegar, and chili flakes.
- Cook the tofu: In a large non-stick skillet or wok, heat 1 tbsp oil over medium-high heat. Add cubed tofu and cook until all sides are golden and crisp. Remove and set aside.
- Sauté veggies: In the same pan, heat remaining oil. Add garlic and bell pepper; cook for 2–3 minutes. Push to the side.
- Scramble eggs (if using): Pour eggs into the empty side of the pan and scramble until just cooked. Mix with veggies.
- Combine everything: Add noodles, tofu, sauce, bean sprouts, and green onions. Toss gently until everything is well coated and heated through (2–3 minutes).
- Serve: Garnish with peanuts, cilantro, and lime wedges. Serve hot!
💡 Pro Tips & Variations
- ✨ For crispier tofu: Dust tofu cubes with cornstarch before frying.
- ✨ Make it vegan: Skip the eggs or replace with scrambled tofu or vegan egg substitute.
- ✨ Spice it up: Add sliced Thai chilis or a drizzle of sriracha.
🥗 Nutritional Benefits
This vegetarian Pad Thai is packed with plant-based protein, fiber, and nutrients from tofu and vegetables. Tamarind adds a boost of antioxidants, while peanuts and eggs add healthy fats and satiety.
🥡 Make-Ahead & Storage Tips
- 🧊 Make-ahead: Prep tofu and sauce a day ahead for faster cooking.
- 🥡 Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- 🔥 Reheating: Reheat in a skillet over low heat with a splash of water to loosen the noodles.
❓ FAQ
- Can I use store-bought Pad Thai sauce?
Yes, but homemade allows better flavor control and avoids additives. - What can I use instead of tofu?
Tempeh, mushrooms, or even scrambled eggs work great. - Is tamarind paste essential?
It’s a key flavor component, but lime juice mixed with a bit of brown sugar can be a quick substitute.
Vibrant, Hearty, and Packed with Thai Flavors 🌿
This Vegetarian Pad Thai with Tofu is the kind of dish that checks all the boxes — comforting, colorful, and absolutely crave-worthy. Make it once, and it’ll become a go-to favorite. 🍜✨
