Easy Tofu Pad Thai

Prepare to have your taste buds dazzled by this phenomenal Pad Thai recipe! It’s an instant hit in our household and is destined to become a regular on our dinner rotation—it’s just that good!

I used It’s Skinny Organic Fettucini noodles instead of the rice noodles. With a mere 14 total calories, these noodles work wonders in slashing the overall calorie count of the dish without sacrificing an ounce of flavor. And let me tell you, they were an absolute game-changer!

Paired with your incredible 5-ingredient peanut sauce, each bite was a flavor explosion that left us speechless. We couldn’t believe just how delicious it turned out!

Trust me, you won’t be disappointed!

Easy for weeknights and yummy yummy. My slacker mods:
– no peanuts so added 2 tbsp peanut butter to the sauce mixture
– no tamarind so used more lime juice
– no bean sprouts so subbed with carrot (put the carrrot in the hot water with the rice noodles to soften before adding to the mix)
– no coconut sugar so used cane sugar but less

Delicious this way but probably even better the “right” way. Thanks for never disappointing MB!

Delicious! It’s better than some Pad Thai I’ve gotten in restaurants!

Delicious! I was missing Pad Thai so much that I have to give it a try to this recipe. The sauce is spot on, as far as I remember before becoming vegan. This is excellent, I added some red peppers and I used smoke tofu ( just because I had on hand) I will be making this recipe from now on. Thank you Dana and MB team!

This was fantastic! I will be making it many more times in the future and I shared it with several foodie friends already!

I’m a big fan of pad thai so I was excited to try this recipe, and it did not disappoint! We substituted chopped salted cashews and it tasted fabulous! Will definitely make it again ❤️

The fiancé and I loved it!! I used lime juice, crushed red pepper flakes, and 1 tsp of white miso. Cubed 3/4 of a block of extra firm tofu, and veggies used were frozen broccoli, leftover shredded green cabbage, and green onion. The sauce was delicious, and I served with chopped cilantro and a light topping of Sriracha Chili sauce. Sooo yummy with rice noodles! I’ll definitely be making this dish again!

This seems straightforward and likely to be delicious but I found the recipe was too dry. When cooking low/no oil, the sauce needs to be a source of water and nut oils. Rice noodles are thirsty so even a pre-soak may require more water. The amount of tamarind and coconut sugar seemed too spare as well. I used 1/2 cup plain peanut butter, extra tamarind and 2 more tablespoons coconut sugar when making the sauce, and used the chopped peanuts as a garnish. It still is a highly rated recipe so I may be used to a different style. It IS hard to replace the depth and character of fish sauce but it’s always worth a try. I used the linked recipe and found it reasonable.

Oh. My. Word. This is delicious!!! I made this recipe exactly as written except I didn’t have any Thai chili flakes so used Gochugaru (Korean chili flakes). It’s a shame I don’t have anyone to share this with…bf isn’t vegan so he already ate his meal and went to bed. Oh, well…more for me!!! 🥰🥰🥰 Thank you for sharing this recipe!!!

We just finished eating this and it was delicious!
I made a few small changes-
I used the whole brick of tofu (it took about 15 minutes to brown)
When the tofu was sucking up too much oil I added matcha tea 3-4 times in small amounts. It worked great and enabled me to scrape up all the stuck on food in the bottom of the pan.
I omitted all the hot and spicy things.
The peanut sauce was also delicious!

Excellent recipe, thank you !

Really easy and simple to make, considering I had all the ingredients like the tamarind paste. I subbed lime for rice vinegar and decided to use a different noodle to see how I’d like it and it was still delicious. I would probably make more sauce and add in more if it wasn’t saucy or salty enough.

Just made this for dinner and it was absolutely delicious! Although I doubled the tamarind paste and swapped the vegan fish sauce with miso paste. I also added zucchini noodles, blue oyster & shiitake mushrooms, and broccoli from my garden. I garnished it with peanuts, chopped cilantro and green onion, as well as black sesame seeds & dried minced black garlic. I will definitely make this again!

This was SO good! I’m not sure that I’ve ever had Pad Thai, but I’ll definitely make it again. I didn’t have bean sprouts so I just added broccoli sprouts, I ran out of aminos in the first portion of the recipe so I subbed tamari, and I only used a tiny bit of the chili sauce because only my husband likes the heat. Thanks for the awesome recipe, yum!

Wow. That was the best dinner I’ve ever made and my kids even loved it

This was easy and terrific! I added broccoli (steamed for 5-10 min before) and pumpfu instead of tofu. Thanks for the recipe!

Thank you so much for this recipe. My eldest introduced me to this recipe and we cooked dinner together. It was all kinds of yum!! We substituted baked soy curls for the tofu. This will become a staple for me. Now if I could just find 0 calorie noodles LOL! :)

Thank you so much for this recipe! I made the recipe plus the vegetarian fish sauce and the peanut sauce. Everything was delicious! This rivals the Pad Thai that we used to get at the Taste of Chicago–only that wasn’t vegan! The Peanut Sauce just takes it to another level of tastiness!

Super yummy. I do have to say I forgot to cook sauce and just tossed the cooked noodles in it instead of sesame oil and it still came out great

Made this yesterday and now it’s a family favorite. Thanks for the awesome recipe!

My partner recently revealed that one of his favourite dishes (pre vegan, 20+ years ago) was pad Thai. quick google search led me to you, where I have been a million times before (thank you for all of it!). anyway, rave reviews from the manimal. tonight I’ll be making it for the fourth time and previously have just done it as you say, but never have bean sprouts and usually add some broccoli or something. always a hit. oh and we are gluttons so this is 2 servings for us. ha. tonight might add some just egg for shits and giggs. thank you again for this!

Wow, super good and super easy!!! We added some broccolini from our garden just to get more veg and color but otherwise followed the recipe. We are making it again tonight to use up the rest of the bean sprouts 😁 great weekend recipe – thank you!!

This pad thai recipe is fantastic! My husband commented that it was restaurant-quality. It is definitely going into our recipe rotation.

My husband and I LOVED this recipe! We order Pad Thai from a local restaurant and have always wanted to try making it. It took us a while to locate and buy all the ingredients, but it was worth it. We made the recipe exactly as written (except I only used 1/4 t. chili garlic sauce and no red chilis because we don’t like it hot). It came out perfect! We will be making this lots, now all of the ingredients are on hand. I only have one question. What the heck happens to the bean sprouts? It’s like they disappear! LOL

I’ve probably made recipe about 15 times now and I absolutely LOVE it. I don’t have tamarind paste on hand so I substitute either lime juice or a combination of lime juice and rice vinegar. I also use soy sauce instead of coconut aminos. I’m not a huge fan of coconut sugar so I replace it with equal parts brown sugar and maple syrup. Even with all the substitutes, this tastes amazing and it’s so easy to make!!

Excellent recipe! I’ve made Pad Thai a few times, but keep trying different recipes because they just haven’t been that great. So glad my teenage daughter decided to try this one. She used regular soy sauce, regular fish sauce and white sugar since that is what we had on hand and tamarind puree as that is the only thing they had at our local grocery store. We will definitely save this recipe and make it again in the future. Thanks so much!

I wanted to loooove this so badly! Overall, it tastes yummy, but it’s missing the classic Pad Thai flavor somehow… Followed the recipe to a T, including vegan fish sauce, and it felt WAY too heavy on the coconut aminos/tamari — definitely too salty and not sweet + spicy enough. Based on some other vegan Pad Thai recipes I read, the ratio of soy sauce should be more like 2- 3 Tbsp maximum for 8 oz noodles. This calls for more than double that! Yikes. Non-vegan recipes don’t have any soy sauce- just sugar, tamarind, fish sauce and water. So if we have vegan fish sauce why need soy at all?

Also have to agree with others that the serving size is whack! ;) But that’s really the rice noodle packaging’s fault. I used 2 packages (8oz each) of Lotus Foods brown rice pad thai noodles and my man and I ate almost all of it (which according to the package should have been 8 servings LOL).

This was amazing. The only thing I found wrong was the serving size. I could definitely eat it in one sitting 😂. Going to make this a staple of my meal prep!

We love this recipe. I have a hard time finding tamarind paste but the extra lime doesn’t seem to hurt the flavor at all. I prefer to do a brown rice pad Thai noodle (due to taste of the regular). This is the best recipe I have ever found and we make it often!!!! Sometimes I don’t even follow the veggie suggestions and just throw my fridge in there (whatever we need to eat). The best recipe and tastes delicious. It’s a hit with my family including my toddler!

Super simple and delicious!! Might even say this recipe was better than several take out pad Thais Ive had in town. And a big plus is I only had to go out and buy 2 ingredients I already didn’t have.

This is the best Pad Thai ever!!! And it’s SUPER easy too! :)
I cannot express how much I LOVE this recipe! I make it every 3-4 weeks & cannot have it enough!! I double the sauce, just to add a little more flavor, but however you serve it, it still tastes amazing!

I would totally recommended this to anyone!

Wow! This is the closest recipe I’ve found to restaurant style! Will definitely be making again!

This recipe was a hit with the entire family. I cut the amount of the chili garlic sauce in half because my 10 year old doesn’t like too much spice.

Thank you!

This was a challenging week night meal. Food 52 lulled me into the idea and as I wanted tofu rather than chicken thighs I ended up making this recipe. It was very tasty. But I struggled to get the tofu crisp in 4 minutes and ended up burning it on one side. This caused the tofu to break up. Then I used fresh rice noodles to save a step with soaking and they did not soften easily. I added extra water and used my tongs all of which caused the tofu to break up further. I would take the tofu out then stir fry, noodle fry and add the tofu back in. Or add a dredging step for the tofu with more oil to fry it in. Anyways. It looked a mess but tasted good.

This is such a great recipe and perfect as written. I could not find tamarind so I used the extra lime. The second time I made this I added more veggies because they needed to be cooked. It’s the best pad Thai I’ve found!!!!

Made this for dinner tonight and it was definitely a winner! I made part of the batch with chicken for my husband, and my part with the tofu. I also added in sautéed carrot ribbons, diced bell pepper, and diced mushrooms for some more veggies, along with extra bean sprouts. We didn’t have any peanuts on hand but I didn’t miss them since all the veggies were crunchy. Will definitely be making this regularly!

Superb and so easy to make. Tried the recipe for the 2nd time and Pad Thai was delicious.
I omitted vegetarian fish sauce and used jaggery for some sweetness.
Thank you for sharing.

This recipe came out so flavourful! My meat eating husband was full from the meal and the toddler loved it as well (win win!). Next time, I’ll toss the tofu in cornstarch for a crispier texture and add 2 eggs as well. I ran out of tamarind paste, but the additional lime made it just as tasty. Thanks for the recipe!

so good! I made it with broccoli, carrots and red bell pepper fried with the tofu. I didn’t have tamarind or fish sauce but it was good with lots of lime. We are peanut free so I used cashews and made a “peanut sauce” out of cashew butter and sunflower butter. I used mixed bean sprouts which we sprout ourselves and it was a great way to put them to use. I like to improvise a bit when it comes to spices and go with my gut so I made some other slight alterations. This will probably go in my dinner rotation!

We have made this several times now. Yesterday I made two different recipes, and had family members give a rating between this recipe and another one. Both came out with almost equal ratings, but this particular recipe pulled slightly ahead with the scoring. I buy our Tamarindo sauce online, and it really adds a great flavor!

Just made this and it was delicious! I had to omit the spicy ingredients because I was cooking for kids but it still turned out great! Thanks for sharing this recipe :)

I modified this to fit with what I had! I used all lime juice to replace the tamarind and used Tamari to replace the fish sauce. I couldn’t find bean sprouts anywhere so I steamed snow peas and sautéed bell pepper to add to the mix. I also subbed edamame for tofu and added in some shrimp for one of the non-vegans. Even with these changes, the dish was super tasty! It was pretty spicy so next time I will take out the seeds from the Thai chilis (I used 2 fresh ones).

I didn’t have Tamirand or the coconut stuff but all was easily replaced with lime juice and soy sauce. This is the best recipe I think I have ever made. I normally never comment or rate but this is a true 10/10.