Tofu and Vegetable Pad Thai Recipe

Name: Tofu and Vegetable Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces rice noodles; 2 teaspoons tamarind paste, dissolved in 1/4 cup hot water; 1 ½ tablespoons fish sauce; 1 tablespoon rice vinegar; 1 tablespoon sugar; ½ teaspoon paprika; 2 teaspoons vegetable oil; 3 garlic cloves, sliced; 12 ounces extra firm tofu, cubed; ¼ cup Egg Beaters egg substitute; 1 cup sugar snap pea; 12 medium onion, diced; 12 medium red bell pepper, diced; 12 medium green bell pepper, diced; ½ cup water chestnut, sliced; ½ cup bamboo shoot; 1 cup mushroom, sliced; 1 medium carrot, sliced; 2 tablespoons roasted peanuts, crushed; ½ cup bean sprouts; ¼ cup cilantro, chopped; 1 lime, cut in wedges

Servings: persons

4 ounces rice noodles
2 teaspoons tamarind paste, dissolved in 1/4 cup hot water
1 ½ tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon sugar
½ teaspoon paprika
2 teaspoons vegetable oil
3 garlic cloves, sliced
12 ounces extra firm tofu, cubed
¼ cup Egg Beaters egg substitute
1 cup sugar snap pea
12 medium onion, diced
12 medium red bell pepper, diced
12 medium green bell pepper, diced
½ cup water chestnut, sliced
½ cup bamboo shoot
1 cup mushroom, sliced
1 medium carrot, sliced
2 tablespoons roasted peanuts, crushed
½ cup bean sprouts
¼ cup cilantro, chopped
1 lime, cut in wedges

1
Cook rice noodles according to package directions, drain and keep aside.
2
Mix tamarind, water, fish sauce, rice vinegar, sugar, and paprika.
3
Reserve to use later.
4
Heat oil in large pan or wok.
5
When hot, add garlic and saute for 30 seconds.
6
Add tofu and cook about 1 minute or until just beginning to brown.
7
Push tofu and garlic to the side, add egg beaters and scramble.
8
Add all vegetables (snap peas through carrot) and cook 5 minutes, stirring occasionally, until tender.
9
Add cooked noodles and reserved sauce.
10
Mix with vegetables until coated.
11
Continue to heat 1-2 minutes until sauce is slightly thickened.
12
Separate into bowls and garnish each with crushed peanuts, bean sprouts, cilantro, and squeeze lime juice over top.

791

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 4 ounces rice noodles, 2 teaspoons tamarind paste, dissolved in 1/4 cup hot water, 1 ½ tablespoons fish sauce, 1 tablespoon rice vinegar, and more.

Yes, Tofu and Vegetable Pad Thai falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu and Vegetable Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions