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    Home » Recipes » Main Dish Recipes

    Crispy Tofu Pad Thai

    Modified: Aug 27, 2022 · Published: Mar 15, 2010 by Ashley

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    I finally wrote up the changes that I make to this recipe. It's our favorite Pad Thai, and wonderfully spicy and refreshing. I couldn't find bean sprouts this time around, but I highly recommend them as it takes this dish over the top.

    Crispy tofu pad Thai in a bowl.

    Print

    📖 Recipe

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    Crispy tofu pad Thai in a bowl.

    Crispy Tofu Pad Thai

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Cooking Light January 2009)
    • Prep Time: 30 minutes
    • Cook Time: 15 minutes
    • Total Time: 45 minutes
    • Yield: 2 servings 1x
    • Category: Main Dish
    • Method: Stovetop
    • Cuisine: Asian
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    Description

    Plant-based proteins like tofu and peanuts are abundant sources of protein.


    Ingredients

    Scale

    1 (12.3-ounce) package reduced-fat, firm tofu, drained

    2 tablespoons cornstarch

    6 ounces flat uncooked rice noodles

    ½ cup ketchup

    2 tablespoons sugar

    2 tablespoons fish sauce

    1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

    2 tablespoons canola oil, divided

    1 red bell pepper, chopped

    2 large eggs, lightly beaten

    1 large egg white, lightly beaten

    ½ cup chopped green onions

    2 tablespoons chopped fresh cilantro

    Garnish:
    dry-roasted (unsalted) peanuts, chopped

    lime wedges

    green onions, chopped

    bean sprouts, rinsed well

    soy sauce

    Sriracha


    Instructions

    1. Place tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into ½-inch cubes, and toss with cornstarch.

    2. Prepare noodles according to package directions, omitting salt and fat. Drain well; set aside.

    3. Combine ketchup, sugar, fish sauce, and Sriracha. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tofu to pan; sauté 7 minutes or until golden. Remove tofu from pan.

    4. Heat 1 teaspoon oil in pan. Sauté bell pepper until it starts to soften. Add eggs and egg white; cook 30 seconds, stirring constantly. Remove from pan.

    5. Heat remaining 2 teaspoons oil in pan. Add noodles; cook 3 minutes. Stir in ketchup mixture; cook 30 seconds. Add egg mixture and tofu; heat through. Remove from heat; stir in onions and cilantro.

    6. Serve in bowls and top with a drizzle of soy sauce, chopped peanuts, green onions, cilantro and bean sprouts. Squeeze a healthy dose of lime juice over top. Add more Sriracha if you like it spicy. Enjoy!


    Nutrition

    • Serving Size:
    • Calories: 876
    • Sugar: 34.4 g
    • Sodium: 2463.8 mg
    • Fat: 28.3 g
    • Saturated Fat: 3.7 g
    • Carbohydrates: 119.9 g
    • Fiber: 4.8 g
    • Protein: 32.6 g
    • Cholesterol: 186 mg

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    Reader Interactions

    Comments

    1. Velva

      March 18, 2010 at 9:32 pm

      Phad Thai....Now, that is a dish that I love. Yours with the crispy tofu looks wonderful.

      Reply
    2. Lauren

      July 07, 2011 at 9:21 pm

      I just made this, and it's delicious! I substituted chicken for the tofu and it came out great. Next time I make it I'm going to add shrimp 🙂

      Thanks for posting!

      Reply
    3. Anonymous

      October 15, 2011 at 10:40 am

      This is my favorite pad thai recipe!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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