Total Time
1hr
Prep 30 mins
Cook 30 mins

This Pad Thai recipe I find easy to make & extremely tasty. I have ulcerative colitis so I'm always trying to create of find low fiber recipes that won't hurt my stomach. I love Pad Thai but restaurant food is hard to digest. This tasted just as good as Pad Thai that we use to order at a restaurant in the neighborhood except it didn't hurt my stomach to eat it!

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F Cut the tofu into thirds & lightly coat with 1 teaspoons peanut oil per tofu slice. Once done put tofu into oven until pieces are golden & sizzling. Once the tofu is done cut into small cubes.
  2. Cook rice noodles according to package directions. Once the noodles have cooked cool off with cold water, drain, & set aside.
  3. Shred carrots & dice green onions while noodles & tofu are cooking.
  4. Mix together soy sauce, rice vinegar, sugar, ketchup & peanut butter. Set aside.
  5. Heat 1 teaspoons oil in large wok. Add cooked noodles, green onions, bean sprouts, carrots & sauce mixture. Cook, stirring occasionally, until sauce thickens.
  6. Add tofu pieces and heat through. Garnish with peanuts or serve on the side as an option.
Most Helpful

This is good and VERY simple. I appreciate that it is vegetarian. It is not a perfect pad thai flavor but the recipe is so simple it is well worth making, and I will likely make it again. I fried the tofu rather than baking, and I crushed one dried chili in the sauce in order to get a little more heat.

jewelsf June 29, 2011

We tried this after getting some tofu as part of our produce co-op this week. I've never cooked with tofu so I tried this. It was SO easy and my family LOVED it. It was such a big hit that even my anti-tofu husband went back for seconds. I made it just as written except I used sesame oil instead of peanut oil.

mandymershon May 23, 2011

Oh this is good! and easy! I pan-fried the tofu instead of baking, and added a small amt of chopped cilantro after cooking. I'll be making this again & again I'm sure. Thanks!

Eider January 30, 2011