Pad thai was the gateway dish for many a Thai food aficionado. Tofu is an easy substitute for the animal proteins often included, but the traditional recipe includes a few ingredients that are either hard to find (tamarind paste), nonvegan (fish and oyster sauce) or both. This recipe uses a few supermarket staples to replicate those flavors in delightful fashion!
- 7 oz. Stir-fry rice noodles
- 2-3 tbs Vegetable oil
- 16-oz Tofu, block extra-firm; pressed and cut into ½-inch cubes
- 4 tbs Soy sauce, low sodium
- 2 tbs Rice vinegar
- 4 tbs Maple syrup, pure
- 2 tbs Lime juice, fresh
- 1 tsp Sriracha hot sauce
- 1 cup Carrots, julienne sliced; about 3 carrots
- 3 Green onions, chopped
- 2 Limes, cut into wedges
- 1/2 cup Cilantro, chopped
- 1/2 cup Peanuts, crushed or chopped
- 1 cup Mung bean sprouts (optional)
- Prepare ingredients before you begin. Slice carrots, chop the green onions, cilantro and the peanuts. Press your tofu if needed and then chop into ½-inch cubes.
- Bring a large pot of water to a boil. Add the noodles and cook for 1 minute. Remove from heat and let them soak for 5 minutes. Drain and rinse with cold water. Set aside.
- Stir all the sauce ingredients together in a small bowl. Set aside.
- In a large pan (you can use the same pot you boiled the noodles in), heat the oil over medium-high heat. Add the tofu, and fry it until all sides are golden brown.
- Add the noodles, sauce, carrots, green onions and half of the cilantro to the pan with the tofu. Stir as it warms up.
- Sprinkle peanuts and more cilantro on the top of each serving, with lime wedges and mung bean sprouts on the side. Serve immediately and squeeze lime juice to taste before eating.
Serves 4 | Prep Time 15 – 25 min