Tofu Pad Thai


Total Time: 50 min

Prep: 30 min
Cook: 20 min

Yield: 4 servings
Level: Easy

4 servings

Tofu Pad Thai


  • 1 box of Annie Chun's Pad Thai Brown Rice Noodles {OR Zucchini Noodles OR Spaghetti Squash Noodles}
  • 1/4 cup fresh lime juice, plus lime wedges for serving (3 limes)
  • 3 tablespoons soy sauce
  • 1 tablespoon Siracha
  • 1 tablespoon dark-brown sugar
  • 2 tablespoons coconut oil
  • 2 large eggs, lightly beaten
  • 1 package (14 ounces) extra firm tofu
  • 2 medium carrots, peeled and shredded
  • 2 garlic cloves, minced
  • 8 scallions, white and green parts separated and thinly sliced
  • 1 medium bell pepper, sliced into thin strips
  • Coarse salt
  • 2 tablespoons roasted salted peanuts, chopped
  • 1/4 cup fresh cilantro leaves


  1. Drain and press the tofu for at least 30 minutes. Pat dry and cut into 1 inch cubes.
  2. Cook noodles according to directions, drain and rinse.
  3. In a small bowl, whisk together lime juice, soy sauce, Siracha, and brown sugar; set aside.
  4. In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high heat. Add eggs and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut into thin strips.
  5. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.
  6. Add 1 1/2 teaspoons oil, bell pepper, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer.
  7. Add noodles to coat, stirring frequently. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among four bowls and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.
  8. Enjoy!
Ashly LocklinComment