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Veggie Pad Thai

Tangy, sweet, and loaded with crunchy veggies — this vegetarian pad thai hits all the right notes without the takeout wait.

dinner • prep: 15 min • cook: 10 min • serves 4

Ingredients

  • 8 oz flat rice noodles
  • 1 block (14 oz) extra-firm tofu, pressed and cubed
  • 2 eggs, beaten
  • 1 cup bean sprouts
  • 1 red bell pepper, thinly sliced
  • 3 green onions, sliced
  • ¼ cup roasted peanuts, chopped
  • 2 tablespoons vegetable oil
  • Lime wedges, for serving

For the Sauce

  • 3 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon sriracha
  • 1 tablespoon creamy peanut butter

Instructions

  1. Soak the noodles: Cook rice noodles according to package directions (usually just soak in boiling water for 6-8 minutes). Drain and set aside.

  2. Make the sauce: Whisk all sauce ingredients together until smooth.

  3. Cook the tofu: Heat 1 tablespoon oil in a wok or large skillet over high heat. Cook tofu cubes for 4-5 minutes, turning occasionally, until golden on all sides. Remove and set aside.

  4. Scramble the eggs: Push everything aside, add remaining oil and pour in beaten eggs. Scramble until just set, about 1 minute, then break into pieces.

  5. Combine: Add noodles, sauce, bell pepper, and tofu back to the wok. Toss everything together over high heat for 2 minutes. Add bean sprouts in the last 30 seconds.

  6. Serve: Top with green onions, crushed peanuts, and lime wedges.

Notes

  • Storage: Keeps for 2 days but noodles soften. Best eaten fresh.
  • Variations: Add shrimp or chicken. Swap tofu for edamame. Use spaghetti if you can’t find rice noodles.
  • Tips: Press the tofu for at least 15 minutes (or use the towel-and-heavy-pan method) — dry tofu gets way crispier.