Authentic Vegetable Pad Thai
A quick and colorful vegetarian Pad Thai featuring baked tofu, fresh vegetables, and a tangy homemade or store-bought Pad Thai sauce. This dish offers a balanced mix of plant-based protein, fiber, and healthy fats, ready in just 30 minutes.
Equipment
- 1 large wok or deep frying pan
- 1 large mixing bowl (for soaking noodles)
- Measuring spoons (for sauce ingredients)
- Tongs (for mixing and serving)
- Baking sheet (for baking tofu; optional)
Ingredients
- 14 oz extra firm tofu prepared by baking
- 8 oz rice noodles linguine style recommended
- 5 cups water for soaking noodles
- 3 tablespoons vegetable oil divided
- 1 tablespoon fresh garlic finely minced
- 1 bunch scallions separated into white and green parts
- 1 small red bell pepper thinly sliced
- 1 small yellow bell pepper thinly sliced
- 2 large eggs lightly beaten
- 6 oz Pad Thai sauce store-bought or homemade
- 3 cups fresh bean sprouts
- ½ cup roasted peanuts coarsely chopped
- ½ cup fresh cilantro finely chopped
- ½ lime cut into four wedges
Instructions
- Prepare the Tofu: Start by baking the extra firm tofu to achieve a firm texture with a slightly crisp surface.You can also opt to air fry or pan-fry it if preferred. Set aside once cooked.
- Soak the Rice Noodles: Bring 5 cups of water to a rolling boil. Place the rice noodles in a large heat-safe bowl, then pour the hot water over them. Stir gently with a fork to separate the noodles and prevent sticking. Allow to soak for about 10 minutes, or according to package instructions. Drain and reserve.
- Chop the Vegetables: While the noodles soak, prepare your vegetables. Slice the white parts of the scallions into thin strips and chop the green tops finely, setting them aside separately. Thinly slice the red and yellow bell peppers into slender strips.
- Stir-Fry Aromatics and Vegetables: Heat half of the oil in a large wok over high heat. Add minced garlic, white scallion strips, and both colors of bell pepper. Stir-fry for 2 minutes, until the garlic becomes fragrant and vegetables start to soften. Push the veggies to one side of the wok.
- Cook the Eggs: Add the remaining oil to the center of the wok. Pour in the beaten eggs and scramble gently until cooked but still moist. Then mix them with the cooked vegetables.
- Combine Noodles, Tofu, and Sauce: Add the drained rice noodles, baked tofu pieces, and the Pad Thai sauce to the wok. Using tongs, toss everything together thoroughly to coat the noodles evenly with the sauce. Cook for 2 to 3 minutes until everything is heated through.
- Add Fresh Ingredients and Serve: Stir in the bean sprouts, half of the chopped green scallions, half the peanuts, and half the cilantro.Mix well. Plate the Pad Thai and garnish with the remaining scallions, peanuts, cilantro, and lime wedges on the side. Serve immediately while hot.
Notes
- For the Pad Thai sauce, we recommend Maesri brand for an authentic flavor, available in many Asian markets or online.
- If using Thai Kitchen Pad Thai sauce, which tends to be sweeter, consider adding a tablespoon of chili garlic paste to add balance and spice.
- You can make your own sauce by gently simmering together soy sauce, light brown sugar, tamarind paste, water, and chili garlic sauce until thickened.
- Rice noodles vary by brand and thickness—always check the soaking or cooking instructions on the package for best results.
- Baking tofu beforehand helps it maintain a firm texture and absorb flavors better than raw tofu.
