Vegetarian Pad Thai Noodles with Tofu and Peanuts

Introduction

Pad Thai is one of the most iconic dishes from Thai cuisine — a perfect balance of sweet, salty, sour, and umami flavors. Traditionally made with rice noodles, vegetables, protein, and a tangy sauce, it is loved worldwide for its bold taste and comforting texture.

This Vegetarian Pad Thai Noodles with Tofu and Peanuts version keeps all the authentic flavors but swaps meat for crispy tofu, making it hearty, protein-packed, and completely vegetarian. Crunchy peanuts, fresh lime, and herbs add the final touch, turning this dish into a restaurant-style meal you can make at home.

Why I Love This Recipe

I absolutely love this recipe because it brings together all the elements of a perfect meal — bold flavors, satisfying textures, and nourishing ingredients. The chewy rice noodles soak up the tangy-sweet Pad Thai sauce, while the crispy tofu adds protein and a delicious bite. The crunch of roasted peanuts and the freshness of lime and cilantro make every mouthful exciting.

Another reason I love it is its balance of flavors — salty, sour, sweet, and spicy — which makes it incredibly addictive. It’s comforting yet light, wholesome yet indulgent, and always feels like a restaurant-quality dish made right at home.

Why This is a Must-Try Dish

• Authentic flavors at home without needing takeout.
• Vegetarian & Protein-Packed with tofu and peanuts.
• Quick & Easy — ready in under 35 minutes.
• Perfectly Balanced Flavors — sweet, tangy, savory, and slightly spicy.
• Customizable — works with endless veggie and spice variations.

Preparation & Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories per Serving: ~380 kcal

Cuisine & Course

• Cuisine: Thai
• Course: Main Course

Ingredients

For the Pad Thai Sauce

• 3 tbsp soy sauce (or tamari for gluten-free)
• 2 tbsp rice vinegar
• 2 tbsp tamarind paste (traditional flavor) or lime juice
• 1 tbsp brown sugar (or palm sugar)
• 1 tbsp sriracha or chili paste (adjust to spice level)
• 2 tbsp water

For the Noodles & Tofu

• 8 oz (225 g) flat rice noodles
• 2 tbsp vegetable oil (divided)
• 1 block firm tofu (14 oz / 400 g), pressed and cubed
• 2 garlic cloves, minced
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 2 green onions, sliced (white and green parts separated)
• 2 cups bean sprouts
• 2 eggs, lightly beaten (optional, can skip for vegan)

For Garnish

• ½ cup roasted peanuts, crushed
• ½ cup fresh cilantro leaves
• Lime wedges

Simple Cooking Directions

1. Cook rice noodles according to package, set aside.
2. Whisk Pad Thai sauce ingredients.
3. Pan-fry tofu until golden and crispy.
4. Stir-fry vegetables, garlic, and green onion whites.
5. Add noodles, sauce, and tofu; toss well.
6. Push aside, scramble eggs (if using), then mix in.
7. Finish with bean sprouts, green onion tops, and garnishes.

Step-by-Step Preparation Method

Step 1: Prepare the Noodles

• Soak or boil rice noodles as per package instructions until just tender (al dente). Drain, rinse with cold water, and set aside.

Step 2: Make the Sauce

• In a small bowl, whisk together soy sauce, rice vinegar, tamarind paste, brown sugar, sriracha, and water. Adjust taste (sweet, sour, spicy) to preference.

Step 3: Cook the Tofu

• Heat 1 tbsp oil in a wok or skillet.
• Add cubed tofu and pan-fry until all sides are golden and crispy. Remove and set aside.

Step 4: Stir-Fry the Vegetables

• In the same wok, add remaining oil.
• Add garlic, bell pepper, carrot, and white parts of green onions. Stir-fry for 2–3 minutes.

Step 5: Combine Everything

• Add cooked noodles, prepared sauce, and tofu back into the wok.
• Toss gently until noodles absorb the sauce.

Step 6: Add Eggs (Optional)

• Push noodles aside, pour in beaten eggs, and scramble until just cooked. Mix into noodles.

Step 7: Final Touch

• Stir in bean sprouts and green onion tops.
• Remove from heat and serve immediately.

How to Serve

• Serve hot, garnished with crushed peanuts, fresh cilantro, and lime wedges.
• Pair with Thai iced tea, cucumber salad, or a light soup for a complete meal.

Additional Recipe Tips

• Use extra-firm tofu for the crispiest results.
• Don’t overcook rice noodles; they continue to soften when stir-fried.
• For extra flavor, marinate tofu in soy sauce before frying.
• Add sauce gradually to avoid soggy noodles.

Variations

• Vegan Pad Thai: Skip the eggs, use maple syrup instead of honey/brown sugar.
• Spicy Pad Thai: Add extra chili paste or fresh Thai chilies.
• Veggie Boost: Add broccoli, zucchini, or snap peas.
• Nut-Free: Replace peanuts with toasted cashews or sesame seeds.

Freezing & Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet with a splash of water.
• Freezing: Not recommended, as rice noodles lose texture when thawed.

Special Equipment Needed

• Wok or large skillet
• Tofu press (or use a heavy pan to press water out of tofu)
• Wooden spatula or tongs

Conclusion

Vegetarian Pad Thai Noodles with Tofu and Peanuts is a vibrant, flavorful, and satisfying dish that proves vegetarian meals can be hearty and exciting. With its mix of chewy noodles, crispy tofu, crunchy peanuts, and tangy-sweet sauce, it’s a recipe you’ll want to make again and again. Perfect for weeknights, meal prep, or even entertaining guests — this dish brings the taste of Thailand straight to your kitchen.