Tofu Pad Thai Recipe

Published on September 6th 2022 by Chigoziri Nwachuku.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front View of Tofu Pad Thai

Craving vegan Takeout? Make this Tofu Pad Thai. It's so simple to make - you may never order Thai Takeout again! And it takes less than 30 minutes to complete. So it's even faster than ordering and also packed with flavor. There's umami from the tamari and coconut aminos and heat from the Thai chilies.

Meanwhile, the coconut sugar adds sweetness, while the bean sprouts, green onions, and Thai basil add savory notes. You're also getting some crunchiness, salt from the peanuts, and a touch of sourness from the fresh limes. Your taste buds will be so happy! This dish is also packed with plant-based protein using brown rice noodles to keep you full - and away from those vegan cookies that have your name on them.

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Time & Serves

Prep Time
15 mins
Cook Time
14 mins
Total Time
29 mins
Serves
4 persons

Ingredients

For Sauce:
  • 1/2 tablespoon Tamarind Paste

  • 1/4 cup Coconut Aminos

  • 5 tablespoons Coconut Sugar

  • 2 teaspoons Chili Garlic Sauce

  • 2 tablespoons Fresh Lime Juice

Tofu Pad Thai
  • 2 tablespoons Peanut Oil

  • 1 cup Extra-Firm Tofu, cubed

  • 2 Thai Chilies, sliced 

  • 3 cloves Garlic, minced

  • 1 Shallot, thinly sliced 

  • 3/4 cup Scallions, cut 1/2 inch thick, separating the green from the white parts. 

  • 1 cup Bean Sprouts, rinsed 

  • 1 small Carrot, sliced thinly 

  • 14 ounces Brown Flat Rice Noodles

  • 1 Lime, sliced 

  • 3/4 cups Roasted Salted Peanuts, chopped

  • 1/2 cup Thai Basil Leaves, torn 

Instructions

Tofu Pad Thai

Place the rice noodles into a baking dish, covering them with hot water to soak the noodles.

Overview of rice noodles soaking in a dish of hot water

Add the peanut oil to heat up for 1 minute a wok or large pan, placing it onto medium heat on the stovetop

Overview of a wok with peanut oil heating up inside it

Add the tofu into the wok flipping each side with a spatula to evenly brown the tofu

Overview of tofu being cooked in a wok

Place the tofu onto a plate lined with paper towel to soak up any excess moisture and set aside until ready to use. 

Overview of browned tofu on a plate lined with paper towel

Add the shallots, garlic and Thai chilies into the wok, sauté for 1 minute 

Overview of shallots, garlic and Thai chilies being sauteed in a wok

Add the white pieces of scallions and carrots, cooking for 2 minutes

Scallions and carrots being added to a wok

Add in the rice noodles and bean sprouts, mixing the ingredients together using a pair of tongs until the noodles start to soften.  

Overview of rice noodles and bean sprouts being added to a wok

Add in the browned tofu and sauce, toss and cook for 2 minutes until the noodles fully absorb the sauce. 

Pad Thai sauce and tofu being added to a wok

Mix in half of the peanuts, green scallions and Thai basil. 

Scallions, peanuts and Thai basil being added to a wok filled with Tofu Pad Thai

Serve on a platter or plates garnishing with the reset of the peanuts, Thai basil and lime wedges. 

Overview of Tofu Pad Thai garnished with peanuts, Thai basil and lime wedges
Pad Thai Sauce

Add the sauce ingredients into a bowl, whisking to combine and dissolve the sugar and set aside.     

Pad Thai sauce being mixed in a bowl with a whisk
Chigoziri Nwachuku
Author:

Cooking up health and flavor: Chichi's recipes redefine nutritious eating. Healthy food doesn’t have to taste bland!

More posts by Chigoziri Nwachuku

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Keywords
Craving vegan Takeout? Make this Tofu Pad Thai. It's so simple to make - you may never order Thai takeout again! And it takes less than 30 minutes to make. So it's even faster than ordering in. It's also packed with flavor. There's umami from the tamari and coconut aminos, and heat from the chilies. Meanwhile, the coconut sugar adds sweetness, while the green onions add savory notes. You're also getting some crunchiness from the peanuts. Your tastebuds will be so happy! This dish is also packed with plant-based protein to keep you full - and away from those vegan cookies that have your name on them.

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Chigoziri Nwachuku
Author:

Cooking up health and flavor: Chichi's recipes redefine nutritious eating. Healthy food doesn’t have to taste bland!

More posts by Chigoziri Nwachuku