Vegetable Pad Thai

Veggie Pad Thai serving

Vegetable Pad Thai
  • 1 8.6 oz package brown rice noodles (such as Annie Chun’s Brown Rice Noodles)*
  • 4 TBSP peanut oil, divided
  • 4 TBSP tamarind paste (such as Tamicon Tamarind Paste)*
  • ¼ cup fish sauce*
  • ¼ cup honey
  • 3 TBSP rice vinegar
  • ½ tsp red pepper flakes
  • 1 clove garlic, minced
  • 1 bunch scallions, diced
  • 2 eggs
  • 1 15 oz package organic tofu, pressed and cut into 1 inch squares about ⅓ inch thick
  • 1 cup bean sprouts
  • ¼ of a medium red cabbage, thinly sliced
  • 1 small head bok choy or napa cabbage, thinly sliced (including green leafy part and white stem)
  • 1 carrot, shredded
  • 1 cup snap peas, strings removed
  • ½ cup chopped peanuts
  • ¼ cup chopped fresh cilantro
  • 2 limes, quartered
  1. Prepare noodles according to package directions. Drain, rinse in cool water, and drizzle with 1 TBSP peanut oil to keep from sticking. Set aside.
  2. Combine tamarind paste, fish sauce, honey, rice vinegar and red pepper flakes in a small sauce pan over medium low heat and bring to a simmer. Remove from heat and set aside.
  3. Put remaining 3 TBSP peanut oil in a large skillet (cast iron if available) over medium high heat. Add garlic and scallions and cook for about a minute. Add eggs to pan and scramble them until just done. Remove eggs from skillet and set aside.
  4. Place tofu squares in a single layer into same skillet, adding a little more oil to skillet if necessary to prevent sticking. Do not stir tofu. Cook on one side until light golden crust is barely visible at edges of tofu squares, about 6-7 minutes, gently shaking pan or nudging tofu squares to prevent sticking. Flip tofu over and cook an additional 4 minutes on the other side.
  5. When tofu is done, return cooked egg to tofu pan and add bean sprouts, cabbage, bok choy, carrot, and snap peas. Cover skillet and heat until vegetables are warmed and crisp-tender, about 3-4 minutes.
  6. Add cooked noodles and sauce to pan and toss to coat noodles and vegetables completely.
  7. Top with chopped peanuts and serve with cilantro garnish and lime wedges.
*These ingredients available at specialty grocery stores, Asian markets, or online at

Time saving modification: use bottled prepared pad thai sauce and omit the tamarind paste, fish sauce, honey, rice vinegar and red pepper flakes. Select a brand lower in sugar and with no artificial ingredients such as Annie Chun’s Pad Thai Sauce.