Back to Vegetable and Tofu Pad Thai All Reviews for Vegetable and Tofu Pad Thai - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 30 mins Servings: 4 vegetable-tofu-pad-thai-2-med107845.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4 vegetable-tofu-pad-thai-2-med107845.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
vegetable-tofu-pad-thai-2-med107845.jpg
vegetable-tofu-pad-thai-2-med107845.jpg
Ingredients
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
Directions
Soak noodles according to package instructions; drain. In a small bowl, whisk together lime juice, soy sauce, chili sauce, and brown sugar.
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.
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 4 plates and top with peanuts, cilantro, and scallion greens. Serve with lime wedges.
Reviews (11)
Add Rating & Review 168 Ratings 5 star values: 28 4 star values: 78 3 star values: 38 2 star values: 18 1 star values: 6
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Reviews (11)
Add Rating & Review 168 Ratings 5 star values: 28 4 star values: 78 3 star values: 38 2 star values: 18 1 star values: 6
Add Rating & Review
168 Ratings 5 star values: 28 4 star values: 78 3 star values: 38 2 star values: 18 1 star values: 6
168 Ratings 5 star values: 28 4 star values: 78 3 star values: 38 2 star values: 18 1 star values: 6
168 Ratings 5 star values: 28 4 star values: 78 3 star values: 38 2 star values: 18 1 star values: 6
5 star values: 28 4 star values: 78 3 star values: 38 2 star values: 18 1 star values: 6
Martha Stewart Member Rating: 4 stars 12/31/2015 After adding the noodles the sauce seemed pretty skimpy. I had used fish sauce for the first batch of sauce, so I used soy sauce for the second. Loved it, on my favorites list now. The only thing I would change if doubling the sauce would be to not double the siracha sauce. It was fine for me but not so much the 10 year old of the house! Oh well, more for me! Martha Stewart Member Rating: Unrated 09/16/2015 Basic recipe - needs tweaking. Added ginger, basil, peanut oil - but still kind of dry and bland. Think the tofu should be cooked in the sauce, which you need 2 to 3x as much and cook longer to reduce. No problems with the rice noodles after soaking. May want to brown the tofu in a flat pan then toss all in a wok to have less mess. First attempt - will try again with changes. Martha Stewart Member Rating: Unrated 09/04/2014 DRY, DRY, DRY. I hate when I spend my hard earned money on ingredients, shop at different stores for ingredients, spend an hour preparing, and it is dry!!! This needs some serious sauce. One star. Best part was the noodles. Martha Stewart Member Rating: 5 stars 08/29/2014 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! Martha Stewart Member Rating: Unrated 03/09/2014 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. Martha Stewart Member Rating: Unrated 01/24/2013 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! Martha Stewart Member Rating: Unrated 01/23/2013 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. Martha Stewart Member Rating: Unrated 01/22/2013 Delicious and easy! Will make this again, absolutely. Martha Stewart Member Rating: Unrated 01/21/2013 Would like to get nutrition information on this one - where can I find it?? Martha Stewart Member Rating: 5 stars 04/01/2012 OUTSTANDING- even better the second day. Appropriately hot and spicy; simple ingredients and easy preparation.Martha Stewart Member
Rating: 4 stars 12/31/2015
After adding the noodles the sauce seemed pretty skimpy. I had used fish sauce for the first batch of sauce, so I used soy sauce for the second. Loved it, on my favorites list now. The only thing I would change if doubling the sauce would be to not double the siracha sauce. It was fine for me but not so much the 10 year old of the house! Oh well, more for me!
Rating: 4 stars
Rating: Unrated 09/16/2015
Basic recipe - needs tweaking. Added ginger, basil, peanut oil - but still kind of dry and bland. Think the tofu should be cooked in the sauce, which you need 2 to 3x as much and cook longer to reduce. No problems with the rice noodles after soaking. May want to brown the tofu in a flat pan then toss all in a wok to have less mess. First attempt - will try again with changes.
Rating: Unrated
Rating: Unrated 09/04/2014
DRY, DRY, DRY. I hate when I spend my hard earned money on ingredients, shop at different stores for ingredients, spend an hour preparing, and it is dry!!! This needs some serious sauce. One star. Best part was the noodles.
Rating: 5 stars 08/29/2014
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!
Rating: 5 stars
Rating: Unrated 03/09/2014
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.
Rating: Unrated 01/24/2013
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!
Rating: Unrated 01/23/2013
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.
Rating: Unrated 01/22/2013
Delicious and easy! Will make this again, absolutely.
Rating: Unrated 01/21/2013
Would like to get nutrition information on this one - where can I find it??
Rating: 5 stars 04/01/2012
OUTSTANDING- even better the second day. Appropriately hot and spicy; simple ingredients and easy preparation.
All Reviews for Vegetable and Tofu Pad Thai
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All Reviews for Vegetable and Tofu Pad Thai
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
