Vegetable Pad Thai with Tofu and Peanuts

Introduction

Vegetable Pad Thai with Tofu and Peanuts is a vibrant, flavorful, and wholesome version of Thailand’s most beloved street food dish. Traditionally made with stir-fried rice noodles, eggs, vegetables, tamarind-based sauce, and crushed peanuts, this vegetarian version replaces meat with golden pan-fried tofu for protein and heartiness. The dish is tossed with crunchy vegetables, aromatic garlic, and a sweet-savory-tangy sauce that balances flavors beautifully.

What makes this dish so special is its perfect combination of textures and tastes — chewy noodles, crispy tofu, crunchy peanuts, fresh herbs, and a sauce that’s tangy, sweet, salty, and slightly spicy. It’s a restaurant-style dish that you can easily make at home with a few pantry ingredients.

Why I Love This Recipe

I love this recipe because it brings together bold, authentic Thai flavors with fresh vegetables and plant-based protein. The sauce is absolutely addictive, thanks to the balance of tamarind, soy sauce, and a touch of sweetness. The tofu adds a satisfying chewiness, while peanuts and lime give a crunchy, zesty finish.

It’s also one of my favorites because it’s a complete meal in one bowl — packed with carbs, protein, veggies, and healthy fats. Plus, it’s incredibly versatile: you can swap vegetables, adjust spice levels, and customize it to your taste. Every bite feels like a burst of flavor and texture.

Why It’s a Must-Try Dish

This Vegetable Pad Thai with Tofu and Peanuts is a must-try because:

• It’s restaurant-worthy but easy to make at home.
• It’s vegetarian-friendly (and easily made vegan).
• It’s balanced in flavors — sweet, sour, salty, savory, and spicy.
• It’s customizable with your favorite veggies.
• It’s perfect for weeknights — ready in under 40 minutes.

If you’re craving authentic Thai flavors but want a plant-based, nutrient-rich meal, this dish is the one for you.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories per Serving: ~420 kcal (depending on tofu and oil used)
• Course: Main Course
• Cuisine: Thai

Ingredients

For the Pad Thai Sauce:

• 3 tablespoons tamarind paste (or rice vinegar + lime juice as substitute)
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 2 tablespoons brown sugar (or palm sugar)
• 1 tablespoon sriracha or chili sauce (optional for spice)
• 1 tablespoon lime juice
• 2 tablespoons water

For the Stir-Fry:

• 8 oz (225 g) rice noodles (flat, medium-width)
• 2 tablespoons vegetable oil (divided)
• 14 oz (400 g) firm tofu, drained and cubed
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 medium carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 cups bean sprouts (reserve some for garnish)
• 2 green onions, chopped
• 2 large eggs, lightly beaten (optional, skip for vegan)

For Garnish:

• ½ cup roasted peanuts, chopped
• Fresh cilantro or Thai basil
• Lime wedges
• Extra bean sprouts

Cooking Directions

1. Prepare the Sauce: In a small bowl, whisk together tamarind paste, soy sauce, sugar, sriracha, lime juice, and water. Set aside.
2. Cook the Noodles: Soak or cook rice noodles according to package directions until just tender. Drain and set aside.
3. Cook the Tofu: Heat 1 tablespoon oil in a large skillet or wok. Add cubed tofu and cook until golden on all sides. Remove and set aside.
4. Stir-Fry Vegetables: Add remaining oil to skillet. Sauté onion, garlic, carrot, and bell pepper until slightly softened.
5. Scramble Eggs (optional): Push veggies aside, add eggs, and scramble until cooked through.
6. Combine Everything: Add cooked noodles, tofu, bean sprouts, and sauce. Toss until everything is coated and heated through.
7. Finish & Serve: Top with chopped peanuts, cilantro, and lime wedges.

Step-by-Step Preparation Method

1. Soak/cook rice noodles until tender, drain.
2. Cube tofu, pat dry, and pan-fry until golden. Remove.
3. Heat oil in wok, sauté onion and garlic.
4. Add carrots and bell pepper, stir-fry 3–4 minutes.
5. Push veggies aside, scramble eggs (if using).
6. Return tofu, add noodles, bean sprouts, and sauce. Toss everything together.
7. Garnish with peanuts, herbs, and lime before serving.

How to Serve

• Serve hot in bowls, topped with chopped peanuts, fresh cilantro, and lime wedges.
• Pair with a cucumber salad or spring rolls for a complete Thai-inspired meal.
• Offer extra chili flakes or sriracha on the side for spice lovers.

Recipe Tips

• Don’t overcook noodles — they should be just tender before stir-frying.
• Press tofu well before cooking for a firmer texture.
• Use a wok for best results — it ensures high heat and quick cooking.
• Adjust sauce to taste: add more sugar for sweetness, tamarind for tang, or soy for saltiness.

Variations

• Vegan Version: Skip eggs and use vegan fish sauce or just soy sauce.
• Protein Swap: Replace tofu with tempeh, seitan, or edamame.
• Veggie Swap: Add broccoli, snap peas, mushrooms, or zucchini.
• Nut-Free: Replace peanuts with sunflower seeds or toasted sesame seeds.
• Spicy Pad Thai: Add Thai chilies, chili flakes, or double the sriracha.

Freezing and Storage

• Storage: Keep leftovers in the fridge for up to 3 days.
• Freezing: Not recommended for noodles (they become mushy), but sauce and tofu can be frozen separately.
• Reheating: Warm in a skillet with a splash of water or soy sauce to refresh noodles.

Special Equipment Needed

• Large skillet or wok
• Sharp knife for chopping veggies and tofu
• Mixing bowl for sauce
• Wooden spoon or spatula

Conclusion

Vegetable Pad Thai with Tofu and Peanuts is the ultimate plant-based take on a Thai classic. With its combination of chewy noodles, crunchy veggies, crispy tofu, and tangy-sweet sauce, it’s a dish that’s both comforting and exciting. Perfect for weeknights, customizable to your tastes, and satisfying enough to please both vegetarians and meat-eaters, this recipe is one you’ll want to add to your regular rotation.