Homemade Asian Tofu Pad Thai (Vegetarian Stir Fry Noodles)
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Ditch delivery, dial up the deliciousness! Smoky tofu meets silky noodles in our vibrant pad thai. Sweet, savoury, and ready in under 30 minutes- your taste buds will thank you!note - ingredients can be approximate
Ingredients
- 200 g (7 oz) Pad Thai noodles, see Note 1
- 200 g (7 oz) carrot, approx.2
- 200 g (7 oz) medium zucchini, approx. 1
- 100 g (3 ½ oz) brown onion, approx. ½
- 200 g (2 cups) button mushrooms, approx. 10
- 300 g (10 ½ oz) semi-firm tofu, See Note 2
- 4 eggs, lightly whisked (omit if vegan)
- 250 g (1 cups) bean sprouts
- 15 g (1 tablespoon) extra virgin olive oil
- 70 g (¼ cups) crushed peanuts
Sauce
- 50 g (3 tablespoon) tamarind puree
- 50 g (3 tablespoon) brown sugar
- 30 g (2 tablespoon) fish sauce
- 15 g (1 tablespoon) oyster sauce
- 1 clove garlic, crushed, subs note 3
- 5 g (1 teaspoon) sesame oil
Instructions
Prepare ingredients
- Thinly slice: 200 g (7 oz) carrot, 200 g (7 oz) medium zucchini, 200 g (2 cups) button mushroomsDice: 100 g (3 ½ oz) brown onionWhisk: 4 eggs
- Mince or grate 1 clove garlic then mix with 50 g (3 tablespoon) tamarind puree, 50 g (3 tablespoon) brown sugar, 30 g (2 tablespoon) fish sauce, 15 g (1 tablespoon) oyster sauce, 5 g (1 teaspoon) sesame oil
- Hydrate 200 g (7 oz) Pad Thai noodles according to packet instructions. Then drain and rinse under cold water to stop them sticking together.
Cook
- Heat 15 g (1 tablespoon) extra virgin olive oil in a large pan or wok over high heat.
- Add onion and carrot, cook for 1 minute. Then, add zucchini and mushrooms, cook for 1 minute.
- Push the contents to one side of the pan and pour the 4 eggs on the other side. Let sit for 1 minute before scrambling and mixing with the rest of the ingredients.
- Break up 300 g (10 ½ oz) semi-firm tofu and add to the pan with the 250 g (1 cups) bean sprouts200 g (7 oz) Pad Thai noodles, and sauce. Mix to combine.
- Add 70 g (¼ cups) crushed peanuts and mix in with noodles.
- Remove from the pan and serve immediately with your choice of garnishes.
Video
Notes
Note 1 - Rice Noodles
Or Rice Noodles. You want them to be a bit thicker in width so they are less prone to breaking apart when you mix the ingredients together.
Note 2 - Extra Firm Tofu
You can substitute this for firm tofu if you wish. I like using semi-firm in this recipe as there's no need to press or cut and I find it absorbs the flavour of the Pad Thai better.
If you prefer, you could substitute this for chicken, prawns or even pork or beef.
Note 3 - Garlic
Substitute with ½ teaspoon jarred minced garlic
Storing
Store in the fridge in an airtight container for up to 4 days.
Reheating
Add a drizzle of water over the noodles and reheat for 1 minute, then stir. Reheat for a further 1-2 minutes until heated through
Nutrition
Calories: 529kcalCarbohydrates: 71gProtein: 23gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 164mgSodium: 1014mgPotassium: 657mgFiber: 5gSugar: 19gVitamin A: 2894IUVitamin C: 16mgCalcium: 212mgIron: 4mg
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