Tofu Pad Thai

A tasty vegetarian meal that takes less than 30 minutes to make!

Photo by Allison of Culinary Cupcake

Pad Thai was invented in the 1930s in Thailand. It is a stir fried noodle dish that includes rice noodles, eggs, and tofu that is flavored with tamarind pulp, garlic or shallots, fish sauce, red chili pepper, and palm sugar. The dish is usually served with lime wedges and chopped peanuts.

When my husband was first starting to court me he would love to take me this Thai restaurant in town. He and his family were regulars there. He thought he was introducing me to a hidden gem to give me new experiences, when it actuality I had been going to the restaurant for years. I discovered it in my college days and continued to go there long after college was over. I loved that it was family owned and operated. The staff was always friendly and the food was always fantastic. I would usually order a noodle dish, because their noodles were always delicious. Pad Thai was always a fresh and tasty choice, and I thought I would try to create a Pad Thai recipe we could enjoy at home!

Tofu Pad Thai Recipe

Yields 2 servings


Prep Time 5 minutes

Cook Time 20 minutes

Beer Pairing Suggestion: Lager

Wine Pairing Suggestion: Chardonnay



8 ounces thin rice noodles


2 teaspoons tamarind paste dissolved in 2 tablespoons of water

3 tablespoons sugar

1 teaspoon chili sauce

1 clove garlic, minced

1 tablespoon shallot, minced,

2 tablespoons fresh lime juice

2 teaspoons vegetarian fish sauce

Stir Fry:

2 tablespoons vegetable oil, separated

1/2 teaspoon chili flakes

8 ounces extra firm tofu, cubed

1/2 a green bell pepper, sliced

1/2 cup sliced mushrooms

1 egg, slightly beaten

1/2 cup bean sprouts

1/4 cup green onions

Garnishes: lime wedges, cilantro, and crushed peanuts


Boil rice noodles according to package instructions (about 5 minutes). Rinse with cold water and set aside.

Combine all the sauce ingredients together in a small bowl. Set aside.

Heat wok to medium heat. Add 1 tablespoon of oil and chili flakes. Heat for 30 seconds. Add the tofu and stir fry in oil and chili flakes until browned, about 5 minutes.

Add the green pepper and mushrooms and stir fry for 1 minute.

Add the egg and scramble for 1 minute.

Add bean sprouts and green onions and stir fry for 30 seconds.

Add the rice noodles and sauce ingredients into the wok. Stir to combine. Stir fry for about 4 minutes.

Place Pad Thai onto plates or bowls and garnish with cilantro and peanuts. Serve hot with lime wedges.

This dish is very versatile feel free to add whatever vegetables are fresh and local to your area; carrots, peas, cabbage…whatever you think would add great flavor!

If you want to make this dish non-vegetarian, chicken and shrimp taste great in Pad Thai.


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