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

4 5

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.

5 5

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.

5 5

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!