Tofu Pad Thai  

Faster than delivery and far more healthy is this recipe for Tofu Pad Thai. This simplified version of the classic thai dish is an easy weeknight dinner that delivers on flavor.

1/2 pound rice noodles, cooked

1 package tofu, firm

2 large eggs, whisked

5 tablespoons soy sauce or fish sauce (use GF if desired)

2 cloves garlic

1 tablespoon chopped fresh ginger

4 scallion, chopped

3 tablespoons canola oil

1 teaspoon crushed chiles

1/4 cup lime juice

2 tablespoons sugar

1/2 cup peanuts, dry-roasted, chopped

1/2 cup cilantro, coarsely chopped

1 large lime, halved and thinly sliced

  1. Put on a large pot of water to boil for the noodles.
  2. Wrap tofu in a kitchen towel and put a weight on it. Press to remove excess water and make the tofu firmer. Cube the tofu. Prep vegetables and reserve, piling each on a plate separately. Mix soy sauce, lime juice and sugar in a cup, and reserve this sauce.
  3. In a wok, heat oil, and add tofu and chilis. Over high heat, fry tofu until browned.
  4. Cook noodles according to package directions, drain. Add eggs, garlic and ginger to the tofu, stir, and quickly add noodles, scallions and reserved sauce. Stirfry gently until egg is cooked and the noodles look dry. Serve immediately, topped with chopped peanuts, cilantro leaves and lime slices.


Tips & Notes

For a quick and easy chicken pad thai, substitute 2 to 3 cups of shredded rotisserie chicken for the tofu and add it in step 4 with the eggs, garlic and ginger.


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Yield: 4 servings