Total Time
Prep 25 mins
Cook 20 mins

I enjoy Pad Thai with chicken, but this is great when I have my vegetarian friends over. Found on Cooking Light website, but I have tweaked it some. It may look a little intimidating at first, but if you follow the directions exactly, it will be delicious! You can substitute soy sauce if fish sauce is not available to you.

Ingredients Nutrition


  1. Mix together chili sauce, brown sugar, water, fish sauce, ginger, and serrano chili to make sauce. Set aside.
  2. Cook noodles in boiling water for 5 minutes or until done.
  3. Heat 2 tsp oil in a large nonstick skillet over medium heat.
  4. Add tofu and cook 7 minutes or until browned (Usually takes me longer). Remove from pan and set aside.
  5. Whisk together egg whites and egg in a small bowl.
  6. Heat 2 tsp oil in pan over medium-high heat. Add garlic and saute about 10 seconds. Add eggs and cook about 30 seconds until soft scrambled, stirring constantly.
  7. Add sauce and noodles. Cook 2 minutes.
  8. Stir in cooked tofu, bean sprouts, scallions, and 1/4 cup of cilantro. Cook 3 minutes until heated through, stirring occasionally.
  9. Sprinkle each serving with remaining cilantro and peanuts.
  10. Serve with lime wedges.