Tofu Pad Thai Recipe

Name: Tofu Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz rice noodles; 1/4 c lime juice (about 1.5 limes); 2 tablespoons soy sauce; 1 tablespoon fish sauce; 1 tablespoon sriracha; 1 tablespoon dark brown sugar; coconut oil; 2 large eggs, beaten; 1 package firm tofu, pressed, cubed and patted dry; 2 carrots, shredded; 2 garlic cloves, pressed; 8 scallions, thinly sliced - green and white parts separated; 1 to 2 cups bean sprouts; salt; 2 tablespoons roasted salted peanuts, chopped; 1/4 cup cilantro leaves

Servings: persons

8 oz rice noodles
1/4 c lime juice (about 1.5 limes)
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon sriracha
1 tablespoon dark brown sugar
coconut oil
2 large eggs, beaten
1 package firm tofu, pressed, cubed and patted dry
2 carrots, shredded
2 garlic cloves, pressed
8 scallions, thinly sliced - green and white parts separated
1 to 2 cups bean sprouts
salt
2 tablespoons roasted salted peanuts, chopped
1/4 cup cilantro leaves

1
Optional - toss 1 package tofu drained and cut into cubes with coconut oil and roast in a 400 degree oven for 15 minutes until light golden brown.
2
1) Soak the 8 oz noodles according to package directions. Drain.
3
2) Combine 1 T dark brown sugar, 4 T lime juice, 2 T soy sauce, 1 T fish sauce, and 1 T Sriracha .
4
3) Combine 2 shredded carrots, 2 minced garlic cloves and white part of 8 scallions
5
4) Combine 1/4 c chopped cilantro, 2 T chopped peanuts and green part of 8 scallions
6
5) In a large, non-stick skillet, heat a little coconut oil over medium-high heat. Add beaten eggs and swirl to coat bottom of pan. Cook until just set. Transfer to cutting board, cool and roll up and thinly slice.
7
6) Add a little oil if needed to the pan. Stir-fry carrot mixture until softened about 3-5 minutes. Add sauce mixture and bring to a simmer. Add noodles and 1/2 c bean sprouts and toss to coat and heat through for 1 minute. Add eggs and tofu and gently toss. Season with salt.
8
7) Plate, and top with peanuts, cilantro and scallion greens

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 8 oz rice noodles, 1/4 c lime juice (about 1.5 limes), 2 tablespoons soy sauce, 1 tablespoon fish sauce, and more.

Yes, Tofu 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.

Tofu Pad Thai

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