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Vegetarian Pad Thai with Tofu and Rice noodles

Vegetarian Pad Thai with Tofu and Rice Noodles

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4 generous portions

Equipment

  • Large nonstick skillet or wok A wok is ideal for high-heat cooking and that characteristic smoky flavor, but a large skillet works well too.
  • Tofu press or heavy pan To press excess water out of the tofu for better crisping.
  • Medium saucepan To soak or boil the rice noodles, depending on package directions.
  • Spatula or wok turner A sturdy spatula will help you toss ingredients quickly and evenly.
  • Knife and Cutting Board For slicing vegetables and tofu cleanly.

Ingredients
  

For the Sauce

  • 3 tablespoons tamarind paste authentic Pad Thai flavor starts here
  • 3 tablespoons palm sugar or light brown sugar
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 1 tablespoon vegetarian oyster sauce optional but highly recommended
  • 1 –2 teaspoons chili garlic sauce adjust based on spice preference

For the Stir-Fry

  • 8 oz extra-firm tofu pressed and cut into cubes
  • 8 oz flat rice noodles about ¼ inch wide
  • 3 tablespoons vegetable oil divided
  • 3 cloves garlic minced
  • 2 shallots thinly sliced
  • 2 eggs optional, omit for vegan version
  • 1 cup bean sprouts
  • 1 medium carrot julienned
  • 4 scallions sliced (white and green parts separated)
  • ¼ cup roasted peanuts crushed
  • 1 lime cut into wedges
  • Fresh cilantro for garnish

Instructions
 

Prepare the Noodles

  1. Soak the rice noodles in warm water for about 25 minutes until they are pliable but not mushy. If the package says to boil them, do so but remove them just before fully soft. Drain and set aside.

Make the Sauce

  1. In a small bowl, whisk together tamarind paste, sugar, soy sauce, rice vinegar, vegetarian oyster sauce, and chili garlic sauce. Taste and adjust as needed—this is your flavor backbone.

Crisp the Tofu

  1. Heat 1 tablespoon of oil in your wok over medium-high heat. Add the tofu cubes and cook until all sides are golden brown and crispy. Remove from the wok and set aside.

Sauté the Aromatics

  1. Add another tablespoon of oil. Toss in garlic and shallots and stir-fry until fragrant, about 1–2 minutes. If using eggs, push the garlic mixture to one side, crack the eggs in, scramble quickly, then mix everything together.

Add Noodles and Sauce

  1. Toss in the drained noodles and pour the sauce over them. Use tongs or a spatula to mix thoroughly, ensuring each strand is coated. Stir-fry for 2–3 minutes, allowing the noodles to absorb the sauce.

Add Veggies and Tofu

  1. Add bean sprouts, carrots, the white parts of scallions, and the cooked tofu. Stir-fry briefly—just until vegetables begin to soften but still retain crunch.

Finish and Serve

  1. Remove from heat. Plate the Pad Thai and top with green scallions, crushed peanuts, and fresh cilantro. Serve with lime wedges on the side for that final zing.