This fast and easy Tofu Pad Thai recipe comes together in 30 minutes with simple ingredients like rice noodles, lime, peanut butter, and fresh herbs.
Round out your meal with my 10-minute vegetable fried rice for an easy takeout-style dinner at home.
I've always loved pad Thai, and I decided it was time to make a version with fou. This recipe is low on added oils, sweeteners, and thickeners. But let me tell you: it is PACKED with flavor. Lime juice, peanut butter, fish sauce and tamari make a totally delicious sauce that hits all the right notes.
This tofu pad Thai is:
- Sweet, savory, salty, and acidic
- Full of protein – but totally vegetarian!
- Super satisfying, thanks to rice noodles, eggs, and tofu
- A perfect blend of textures: soft, chewy noodles, creamy egg, crunchy tofu, and peanuts
What's In Traditional Pad Thai?
Traditionally, pad thai is made with rice noodles, some form of protein (often shrimp or chicken), egg, bean sprouts, veggies, and pad thai sauce. Pad thai sauce is what can be kind of tricky to make. It uses tamarind paste, fish sauce, dried shrimp powder, and lime, among other ingredients.
What You'll Need
We kept things fairly traditional with the recipe, but I did end up changing up the sauce slightly to use ingredients that might be easier to find.
Here's what you'll need to make this tofu pad thai recipe:
- Rice noodles: I like to use stir fry/pad thai noodles since they have the most classic structure. They soak up the sauce best too.
- Tofu: to keep this vegetarian, we're using extra firm tofu which I quickly saute first to get a little crust on the outside. If you prefer soft or firm tofu, that's fine!
- Bean sprouts: I found mung bean sprouts, but any bean sprouts you can find are fine.
- Carrots: these are the most traditional and I really like them. I end up thinly slicing them. For a fancy effect, you can make super thin slices on a mandolin.
- Garlic: to give the dish some extra flavor and punch.
- Green onions: we have thinly sliced about 4 – 5 green onions – they add so much flavor and a nice little pop of color in this mostly brown dish.
Pad Thai Sauce with Peanut Butter
To make the sauce, you'll need:
- Tamari: I like using a gluten-free tamari because it's a bit more naturally gluten-free (less wheat, more soybeans)
- Fish sauce: this gives the dish a really unique flavor. If you are vegetarian completely, you can use this vegan fish sauce.
- Rice vinegar: adding in acid to the sauce really helps to balance the flavor and boost the overall dish.
- Coconut sugar: pad thai does have some sugar and I like to use palm sugar because it's a little less sweet but has a robust flavor.
- Peanut butter: to add even more peanut flavor, the peanut butter helps elevate that.
And we're finishing this dish off with some cilantro, chopped peanuts, and red pepper flakes.
How to Make Pad Thai
There are a few things to balance as you're making this dish, but overall, it's super simple to make. Here are the steps to follow:
STEP ONE: The Noodles
Start by cooking your noodles according to the package instructions. While they're cooking you can move onto the next step.
STEP TWO: The Tofu
We'll first quickly saute the tofu. Like you would chicken, we're going to sear the tofu so it has some crispiness.
STEP THREE: The Veggies
Transfer the tofu to a plate and add the pan back to the heat. Then you'll add your veggies and garlic and quickly saute it until they're softened. Push them aside and then cook your eggs.
STEP FOUR: The Sauce
While the veggies are cooking, whisk together your sauce. Should take about 30 seconds.
STEP FIVE: The Whole Dish
And lastly, combine it all together! Add the (drained) noodles, the sauce, the tofu, and our extra goodies. Then serve it up!
What Else to Add to Pad Thai
Feel free to add in more ingredients for added flavor, texture, and nutrition if you'd like!
Here are some easy add-ins to homemade pad Thai:
- Veggies: feel free to add whichever veggies you want – broccoli, cauliflower, peppers, etc.
- Protein: not a fan of tofu? Swap out the tofu with chicken, shrimp, scallops, meat, etc.
- Peanuts: if you don't like peanuts or are allergic, you can swap the peanuts with almonds and almond butter
And if you have anything else you'd like to add, go for it! This dish can be totally your own ❤️
How to Make Pad Thai…Vegan!
And lastly, if you want to make this recipe completely vegan, you can!
Swap the fish sauce with vegan fish sauce. For the egg, just leave it out. Or if you have access to a vegan egg replacement, you can do that as well.
It's super easy and absolutely delicious!
More Thai-Inspired Dishes
If you make this Tofu Pad Thai, be sure to let me know what you think with a comment below!
30-Minute Tofu Pad Thai
Ingredients
for the noodles:
- 14 oz rice noodles (preferably stir fry/pad thai style)
- 14 oz extra firm tofu
- 1 tablespoon olive oil
- 1 cup bean sprouts
- 1 cup shredded carrots
- 2 cloves garlic , grated or minced
- 2 eggs
- 1 cup green onions
- ½ cup cilantro
- ½ – 1 whole lime
- ½ – 1 tsp pepper flakes
- ¼ cup chopped peanuts
for the sauce:
- 3 tablespoons gluten-free tamari
- 2 tablespoons fish sauce
- ¼ cup coconut sugar
- 1 tablespoon rice vinegar
- 1 tablespoon peanut butter
- Sliced hot pepper (optional)
Instructions
- Begin by cooking the noodles according to the package instructions. Drain once cooked.
- While the noodles are cooking, cut the tofu into cubes. Heat the oil in a large pan and place the tofu in the pan. Sear for 2 – 3 minutes per side. Once the tofu is seared, transfer it to a plate.
- Into the same skillet, add the bean sprouts, carrots, and garlic. Cook until the carrots have softened, about 3 minutes.
- While those are cooking, quickly whisk together the sauce.
- Once the veggies are done, push them to the side of the pan. Crack both eggs in the pan and scramble them. Combine with the veggies.
- Add the tofu, drained noodles, green onions, cilantro, lime, pepper flakes, and sauce. Toss to combine.
- Plate the pad thai and top with additional cilantro, chopped peanuts, sliced hot peppers, and a spritz of lime (if desired). Enjoy!
Nutrition
skipped garlic (low fodmap) and added ginger! it was amazing!
I made exactly as written except I used half the noodles. It was very good but very dry. With half the noodles I should’ve doubled the sauce. With the full recipe it should be quadrupled.
Tasted most excellent
So the recipe is really good if you listen to other comments and make an extra batch of sauce to marinate the tofu I also pressed it.
Love it! I double the recipe though because I like it extra saucy 🙂 my toddler ate some of it too!
We loved this. My husband doesn’t love tofu so after reading previous comments, I made a little extra of the sauce (with a little less fish sauce and sugar) and marinated the tofu for about 30 minutes, then crisped it up really nicely. I used brown rice pad thai noodles which he also wouldn’t normally like but he couldn’t taste the difference. This will be my go to pad thai recipe!
The main thing that makes Pad Thai, Pad Thai is missing – I think you mean to use tamarind instead of tamari???
You could use tamarind 🙂
I use the tamari and LOVE it!
Yum!!
It came out great!!
I substituted the noodles with spaghetti squash and you wouldn’t know the difference!!!
The noodles and sauce were very good. But the tofu was tasteless. I have made many tofu recipes in the past and there are ways to make the tofu tastier ( like marinading).
It wasn’t worth all the work . Which by the way took longer than 30 minutes.
Wouldn’t make it again.
I’m sorry this recipe wasn’t a hit for you, Linda. You could definitely marinate your tofu next time, if you do try this recipe again or try one of our other recipes like this Red Curry Noodle Bowl recipe or Broccoli Tofu Stir Fry with Quinoa
The best way to make the tofu for stirfry/padthai is to drain them from their water with paper towels. Then you want to create a cornstarch mixture (add salt and pepper to the corn starch) and cover them in that! They get super crispy that way and when you mix it into your Pad Thai and let it marinate in the fridge for a bit, it brings on the flavor of the pad Thai! It tastes divine
This was soooo good… However you mentioned tamarind at the beginning of the page but in the actual recipe it does not say how much to use or when to use it
Oh thank you for catching that! The tamari measurement has been added 🙂
Looks great but please amend your description: Fish sauce is NOT vegetarian!
the blog post states if you are completely vegetarian you can use vegan fish sauce 🙂 It is even linked if you would like to try some
Hi Alyssa, Thank you so much for the delicious recipe of Tofu Pad Thai noodles. Cook this for lunch as it’s our main meal, absolutely yummy. I put a lot of vegetables instead of tofu this time and 2 tablespoons of soy sauce instead of 3. This recipe is to keep and will tried to cook with tofu next time, Thank you again.