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Under 30 Minutes

Under 30 Minutes

Vegetable and Tofu Pad Thai

Make a healthier version of the tasty Thai classic in less time than it takes to have it delivered. If you have fish sauce and aren't a strict vegetarian, substitute it for the soy sauce. It will give the dish deeper flavor.

  • prep: 30 mins
    total time: 30 mins
  • servings: 4
Photography: Standard

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Ingredients

  • 8 ounces dried wide, flat rice noodles
  • 1/4 cup fresh lime juice, plus lime wedges for serving (3 limes)
  • 3 tablespoons soy sauce or fish sauce
  • 1 tablespoon chili sauce, such as Sriracha
  • 1 tablespoon packed dark-brown sugar
  • 2 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 1 package (14 ounces) firm tofu, drained, thinly sliced, and patted dry
  • 2 medium carrots, peeled and shredded
  • 2 garlic cloves, minced
  • 8 scallions, white and green parts separated and thinly sliced
  • Coarse salt
  • 2 tablespoons roasted salted peanuts, chopped
  • 1/4 cup fresh cilantro leaves

Cook's Note

Better Than Takeout: Make a healthier version of the tasty Thai classic in less time than it takes to have it delivered.

Directions

  1. Step 1

    Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.

  2. Step 2

    In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.

  3. Step 3

    Add 1 1/2 teaspoons oil, carrots, garlic, and scallion whites to skillet and cook until softened, 5 minutes. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine. Season to taste with salt. Divide among four plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.

Source
Everyday Food, January/February 2012

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Reviews (7)

  • 29 Aug, 2014

    Made this tonight, although with the prep (and chasing around my 3 year old,) it took closer to an hour. I made a few tweaks - I added miso, broccoli, ginger, and peppers, and put the peanuts in with the rest of the proteins. It was really really good, like have two bowls good. If you do the veggie prep beforehand, this is definitely a quick meal. I highly recommend it!

  • 9 Mar, 2014

    took more like an hour. good for a basic recipe to build on. needs a few tweaks if you don't use fish sauce. i used soy sauce, doubled the sugar, and added about 2 tbsp tamarind concentrate to the sauce mix. skipped the cilantro due to laziness. sliced the tofu block into thin slices, fried them in batches until crispy in a thin layer of peanut oil so it didn't smoke, then sliced up the slices into strips. chopped up the peanuts and mixed them in at the end rather than sprinkling as a garnish.

  • 24 Jan, 2013

    Made this last night. It was delicious! It was easy and came out exactly like the recipe said. The video was super helpful. Will definitely be making this one again!

  • 23 Jan, 2013

    Delicious with complex flavors if you use the fish sauce. However, follow package directions to cook noodles . 1 minute in the stir fry after a 30 minute soak was not enough time to cook them. I had to add water which then diluted the sauce and cook longer. Noodles should be boiled separately before adding to stirfry.

  • 22 Jan, 2013

    Delicious and easy! Will make this again, absolutely.

  • 21 Jan, 2013

    Would like to get nutrition information on this one - where can I find it??

  • 1 Apr, 2012

    OUTSTANDING- even better the second day. Appropriately hot and spicy; simple ingredients and easy preparation.