30-Minute Tofu Pad Thai

4.41 from 5 votes

This super easy tofu pad thai recipe takes 30 minutes, is healthy, gluten-free and vegetarian. It tastes like takeout, but without any junk! Made with egg, peanut butter and coconut sugar!

Prep Time5

Cook Time25

Total Time30

Course: Entree

Cuisine: Thai

Keyword: healthy stir fry, pad thai, stir fry noodles

Servings: servings

Calories: 632kcal

Author: Alyssa

Ingredients

for the noodles:

14 oz rice noodles (preferably stir fry/pad thai style)
14 oz extra firm tofu
1 tablespoon olive oil
1 cup bean sprouts
1 cup shredded carrots
2 cloves garlic , grated or minced
2 eggs
1 cup green onions
½ cup cilantro
½ - 1 whole lime
½ - 1 tsp pepper flakes
¼ cup chopped peanuts

for the sauce:

3 tablespoons gluten-free tamari
2 tablespoons fish sauce
¼ cup coconut sugar
1 tablespoon rice vinegar
1 tablespoon peanut butter
Sliced hot pepper (optional)

Instructions

Begin by cooking the noodles according to the package instructions. Drain once cooked.
While the noodles are cooking, cut the tofu into cubes. Heat the oil in a large pan and place the tofu in the pan. Sear for 2 - 3 minutes per side. Once the tofu is seared, transfer it to a plate.
Into the same skillet, add the bean sprouts, carrots, and garlic. Cook until the carrots have softened, about 3 minutes.
While those are cooking, quickly whisk together the sauce.
Once the veggies are done, push them to the side of the pan. Crack both eggs in the pan and scramble them. Combine with the veggies.
Add the tofu, drained noodles, green onions, cilantro, lime, pepper flakes, and sauce. Toss to combine.
Plate the pad thai and top with additional cilantro, chopped peanuts, sliced hot peppers, and a spritz of lime (if desired). Enjoy!

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