Prep 45 mins
Cook 0 mins
The inspiration for this recipe comes from one of my favorite cookbooks, The Clueless Vegetarian. I made a few adjustments here and there from the original.
- 8 ounces dry rice noodles (or similar amount of regular linguine or spaghetti)
- 2 tablespoons soy sauce (you can use fish sauce if you're not strictly veg.)
- 1⁄3 cup lime juice, plus
- 1 teaspoon lime juice
- 1⁄4 cup sugar
- 2 tablespoons ketchup
- 1 teaspoon crushed hot red pepper flakes
- 1⁄2 cup peanut butter
- 1⁄4 cup vegetable oil
- 2 cups firm tofu, cut into 1/4 inch cubes
- 1 tablespoon chopped garlic
- 2 eggs, beaten
- 2 cups bean sprouts
- 3 green onions, slivered
- 2 tablespoons chopped cilantro (optional)
- If using rice noodles, soak them according to package directions. If using regular pasta, cook, then drain, rinse, and set aside.
- In a small bowl, combine the soy sauce, lime juice, sugar, ketchup, crushed red pepper flakes, and peanut butter. Whisk until uniform. Set aside.
- Heat the oil in a wok or large skillet. Add the cubed tofu, and fry until golden and beginning to get crisp on all sides. Remove to a bowl, leaving the oil behind.
- Add the garlic to the hot oil, cook for 10 seconds, then add the eggs and cook, stirring, until scrambled. Now add the drained noodles to the wok, mix well, and add the soy sauce mixture. Cook, stirring constantly, until the noodles are soft and tender, just a few minutes. You can add up to 1/4 cup of water if the mixture seems too dry.
- Stir in bean spouts, green onions, and fried tofu. Fry for a minute or two. Taste for seasoning, adding more lime or chili if desired.
- Serve sprinkled with chopped cilantro, additional bean sprouts, and a wedge of lime, if you're feeling fancy.
This was great. I did have to add some water. I too used natural chunky peanut butter. I used Trader Joe's teriyaki favored tofu (more flavor). I was thinking of using less peanut butter next time because I thought the peanut flavor was a little strong, but my husband said he liked it that way. Next time I will add some steamed carrots. Thanks for sharing this!
Wasnt horrible, but way too sour
This really was Super Yummy Pad Thai! Two of us emptied the bowl. :) Like others, I reduced the amount of peanut butter. I used approximately 1/8 cup. I also used Splenda in place of the sugar. I used a shredded seitan product since I was too lazy to fry tofu, but I'm sure it would have been just as good with the tofu. Thanks for such a great version of my favorite noodle dish!