Thai Noodles Recipe

close up of pad thai with tofu in a bowl

Here's a great homemade pad Thai recipe with a meatless option!

Calories 1837kcal

Ingredients

10 oz Extra Firm Tofu cubed
2 tbs Olive Oil
½ Small Onion small diced
2 Garlic Cloves minced
8 oz Dried Pad Thai Rice Noodles
2 tbsp Fish Sauce
2 tbs Tamarind Paste or Ketchup
2 tbs Dark Soy Sauce or Light Soy Sauce
2 tbsp Coconut Sugar or Light brown Sugar
2 tbsp Lime Juice
1 tbsp Oyster Sauce
2 Eggs whisked together
1 cup Bean Sprouts
¼ cup Fresh Chives or Green Onions chopped
¼ cup Peanuts crushed
Optional Garnish: peanuts chives, red chili flakes, lime wedges

Instructions

Press the tofu to remove excess water. A good method is to wrap the tofu in a kitchen towel and lay a skillet on top of the wrapped tofu, for about 10 minutes. Cube the tofu then set aside.
In a large heat safe bowl, pour boiling hot water completely over the rice noodles and let them sit for 8-10 minutes. Do not exceed 10 minutes. When tender rinse with cold water, drain and set aside.
In a small bowl whisk together the fish sauce, tamarind paste, dark soy sauce, coconut sugar, lime juice and oyster sauce. Set aside.
In a large, raised edge side skillet, over medium high heat, sauté the onion and garlic for 2-3 minutes in the olive oil.
Add the tofu cubes and continue to saute for 3-5 until the edges begin to brown.
Push the contents of the pan to one half of the pan and pour the eggs into the empty half. Cook until done and stir everything together.
Toss the noodles, bean sprouts and sauce into the pan and gently fold until all ingredients are sauced. Reduce heat to low, cover with a lid and simmer for 4-5 minutes.
Remove lid and top with chives and peanuts. Garnish as desired and serve warm with extra bean sprouts and lime wedges.

Notes

May be refrigerated for up to 4 days
Reheat by stovetop or microwave in 30 second intervals
May be frozen up to 3 months and reheated by microwave or oven at 350 F for 10-12 minutes or until internal temp reaches 165F

Nutrition