Tofu Pad Thai

Active Time: 25 minutes

Total Time: 30 minutes

Dairy Free
Gluten Free
Low Carb/Paleo
Vegetarian

Why we love it:

Homemade Pad Thai is never quite the same as take out but it’s still absolutely worth making. For that matter, take out in the U.S. is (apparently) nothing like it is in Thailand where the dish was originally made in street carts and eaten immediately after it comes out of the hot wok. I haven’t been but it’s definitely high on my list of places to go!

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Ingredients

8 ounces Rice Noodles (Pad Thai noodles)
2 Tablespoons Canola Oil (divided)
4 Eggs (large)
1 package Firm Tofu (block)
¹⁄₂ teaspoon Cornstarch
1 clove Garlic (minced)
1 bunch Green Onion
1 Lime (zest and juice)
1 Carrot
1 package Mung Bean Sprouts
1¹⁄₂ Tablespoons Soy Sauce
1 teaspoon Fish Sauce (look for vegetarian fish sauce!)
2 Tablespoons Brown Sugar
1 Tablespoon Ketchup
¹⁄₈ teaspoon Red Pepper Flakes (optional)
¹⁄₄ cup Chopped Peanuts (unsalted)
¹⁄₂ bunch Cilantro

Cooking Instructions

1. NOODLES

Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 - 10 minutes or until tender. Drain the noodles and set aside (but, defer to package instructions - if you over or under cook rice noodles, it can be a mess. Also, do make sure the water is really boiling because they tend to stick).

Once drained, toss with a drizzle of oil to keep noodles separate. Leave in the sink until ready to sauté them.
2. EGGS

Place eggs in a small pot and cover with water. Bring to a boil then turn off the heat immediately. Cover and time for 14 minutes. When done, run under cool water until you can handle them and peel.
3. TOFU

Drain tofu and press with the palm of your hand with paper towels. Dice into cubes, press dry again. Toss with cornstarch to coat cubes evenly.
4. CHOP + PREP

Mince the garlic and set aside.

Slice the green onion, separating the green and white parts. Set aside.

Zest the lime - leave juice for later.

Grate the carrot on a box grater or thinly slice.

Set out the mung bean sprouts.
5. SAUCE

In a small bowl, combine the soy sauce, fish sauce, sugar, ketchup, juice of the lime, and red pepper flakes if using.

Whisk well and set aside.
6. SAUTÉ

In a large skillet, heat ½ of the canola oil over high heat. Add the tofu cubes and sear for 2 minutes or until the first side is golden brown and not stuck to the pan. Flip and repeat on the another side for 2 minutes, repeat once last time on a 3rd side. Then roll to a fourth side and proceed with other ingredients.

Next, turn down to medium-high and add the garlic and white part of the green onion. Cook for 1 minute, then add the noodles to the pan. Pour in all the sauce and move everything around the pan until the sauce simmers. Turn off the heat once everything is coated.
7. FINAL TOSS

Sprinkle the green part of the green onion, cilantro, and chopped peanuts over the noodles. Toss lightly to combine.
8. SERVING

Divide among bowls. Top each with an egg and the carrots. Serve warm.

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Substitutions

PESCATARIAN:

this is great with seared shrimp or hearty white fish like cod
TOFU:

tempeh, or cauliflower florets are a good sub, or omit
KETCHUP:

tamarind is more traditional but hard to find. Look for tamarind concentrate in a jar and sub that instead
EGG:

if preferred you can scramble in the eggs but I like the texture of hard boiled - omit them for vegan
FISH SAUCE:

Annie’s makes a vegan one, or omit if you don’t have it!
ADD ONS:

diced tomatoes, broccoli, or cauliflower florets are nice, too
RICE NOODLES:

if you can’t find them or don’t have them, you’ll still get a delicious meal using other Asian noodles or spaghetti!
KIDS CORNER:

kids often love Thai noodles if you reduce or omit the spice and consider serving the components separately, rather than all tossed together – a deconstructed version of this is a hit with my sometimes picky kids!