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30-Minute Tofu Pad Thai

A quick and tasty fusion of chewy rice noodles, crispy tofu, and fresh veggies, finished with a savory-sweet sauce that brings comfort food to new heights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz rice noodles
  • 1 block firm tofu, pressed and cubed
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 2 eggs lightly beaten
  • 1 cup bean sprouts
  • 1 cup carrot, julienned
  • 1/4 cup green onions, sliced
  • 1/4 cup peanuts, chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • to taste red pepper flakes
  • for serving lime wedges

Method
 

Preparation
  1. Cook the rice noodles according to the package instructions. Drain and set aside.
  2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the cubed tofu and cook until golden and crispy, about 5-7 minutes. Remove from the skillet and set aside.
Cooking
  1. In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and sauté for about 30 seconds, until fragrant.
  2. Push the garlic to the side of the skillet and pour in the lightly beaten eggs. Scramble them gently until just set.
  3. Add the cooked noodles to the skillet with the eggs and garlic. Stir in the soy sauce, lime juice, and brown sugar. Adjust the seasoning with red pepper flakes for some heat.
  4. Toss in the bean sprouts, julienned carrot, and cooked tofu. Mix well and stir-fry for another 2-3 minutes until everything is heated through.
  5. Remove from heat, garnish with sliced green onions and chopped peanuts. Serve with lime wedges on the side.

Notes

Substitutions: If tofu isn’t your thing, try swapping it with tempeh or even chickpeas for a protein-packed alternative. Make sure your ingredients are prepped and ready before starting to ensure a smooth cooking process. Resist the urge to overcrowd the skillet. Cook in batches if necessary to achieve that desired crispness in the tofu. Store leftovers in an airtight container for up to 3 days or freeze for up to a month.