Pad Thai tends to be one of my favorite go-to asian themed dishes. I think it’s probably that way for a lot of people since it’s common, simple, delicious, and also tends to be one of the better-for-you options on a menu. I always like to take mine a step further when I can to get it meatless too.

Today I decided to make a take-out fake-out version of Tofu Pad Thai! It’s super quick and easy to make. Everything is put into one skillet for a quick toss and cook at the end. You could probably even get away with making most of the individual pieces ahead of time to have prepped and ready to heat up once ready for it at dinner time.

I’ll be the first to admit that the sauce here has a fishy ‘funk’ to it when whisking together due to the fish sauce in it. Don’t let that turn you away. The fish sauce here is absolutely needed and I promise the smell will go away once everything is cooked and put together!

This Tofu Pad Thai is full of the good stuff. the bits of cooked egg, cooked tofu, and saucy noodles go together perfectly. It reheats pretty well as leftovers too!

Tofu Pad Thai

Yield: 6

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

A quick and easy to make meatless take-out fake-out pad Thai. Only 15 minutes from start to finish and one dish to cook in!

Ingredients

Pad Thai Sauce

1/3 C. Brown Sugar/Sweetener Blend
1/4 C. Fish Sauce
2 Tbsp. Tamarind Concentrate
2 Tbsp. Reduced Sodium Soy Sauce
1 Lime, Juiced
1/4 Tsp. Crushed Red Pepper Flakes

Pad Thai

10 Oz. Rice Noodles
3 Tbsp. Oil, Divided
16 Oz. Extra Firm Tofu, Drained, Pressed & Cubed
1 C. Bean Sprouts, Drained
1/2 C. Shredded Carrots
4 Minced Garlic Cloves
3 Whole Large Eggs, Whisked
3 Green Onions, Sliced

Instructions

Whisk all the ingredients for the Pad Thai Sauce together in a medium bowl until combined; set aside.
Cook your noodles al dente according to package directions.
Drain the noodles in a strainer, rinse with cold watering toss with 1 Tbsp. oil; set aside.
Heat 1 Tbsp. oil in a large skillet over high heat. Add in the cubed tofu and sauté for 3-5 minutes, tossing occasionally, until browned on all sides.
Add the remaining 1 Tbsp. oil to the skillet with the 1 C. bean sprouts, 1/2 C. carrots, and 4 minced garlic. Cook for another 2 minutes, stirring occasionally.
Push the veggies to one side of the pan, and add the eggs on the other side. Cook the eggs until scrambled, stirring often.
Add the cooked noodles and the Pad Thai Sauce to the pan. Toss it all together to coat evenly. Remove from the heat and serve right away with crushed peanuts and a lime wedge if desired!

Calories

230.62

Fat (grams)

13.48

Sat. Fat (grams)

1.95

Carbs (grams)

17.53

Fiber (grams)

1.66

Net carbs

15.87

Sugar (grams)

12.93

Protein (grams)

12.68

Sodium (milligrams)

1165.30

Cholesterol (grams)

93.00

Nutritional Claims: Balanced • Sugar Conscious • Pescatarian • Dairy Free • Milk Free • Peanut Free • Tree Nut Free • Shellfish Free • Pork Free • Red Meat Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Alcohol Free • Kosher