Pad Thai With Tofu Recipe

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Pad Thai With Tofu

Mikekey *


A vegetarian version of a Thai take-out staple. Also quick to prepare, so good for a quick weeknight dinner.

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20 Min
10 Min
Stove Top



1/4 c
soy sauce, low sodium
2 Tbsp
rice vinegar
1 Tbsp
sambal oelek, or to taste (chili sauce found in asian section)
1 Tbsp
mirin (sweet rice wine)
1 Tbsp
maple syrup


1 tsp
vegetable oil
2 c
sliced shiitakes
1 c
shredded carrot
1 clove
garlic, minced
8 oz
extra firm tofu, drained and cut into 1/2-inch cubes
1 c
coconut milk, unsweetened
2 c
shredded romaine lettuce
1 c
bean sprouts, fresh
1 c
sliced green onion tops (the green part)
1 c
chopped fresh cilantro
1/3 c
dry roasted peanuts
8 oz
rice stick noodles, cooked and drained
lime wedges


1To prepare sauce, in a bowl, combine first 5 ingredients, stirring with a whisk.
2To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes.
3Add sauce and tofu; cook 1 minute.
4Stir in coconut milk; cook 2 minutes.
5Stir in next 6 ingredients (lettuce through noodles); cook 1 minute.
6Serve with lime wedges.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: Thai
Dietary Needs: Vegetarian