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pad thai noodles in a bowl with chopsticks and a lime wedge on a table.

To-Die-For Veggie Pad Thai

This pad thai is so simple and easy to make. The whole family will love how mild but flavorful it is. Kid and mom approved.
Course Main Course
Cuisine Thai
Servings 4

Ingredients
  

  • 8 ounce Thai rice noodles
  • 2 tablespoon Coconut Oil divided
  • 8 ounce Tofu cut into strips
  • cup Just Egg (vegan egg product)
  • 2 cloves Garlic minced or pressed
  • 2 each Scallions thinly sliced
  • 4 ounce Mung bean sprouts
  • ¾ cup Cilantro chopped
  • 2 each lime wedges

Sauce Ingredients

  • 2 tablespoon Chili sauce
  • 1.5 tablespoon Sriracha sauce or similar
  • 2 tablespoon Tamarind paste
  • cup Palm sugar or brown sugar
  • 2 tablespoon Mellow white miso paste
  • 2 Tbsp Tamari (gluten-free soy sauce)
  • 1 tablespoon Olive Oil
  • 1 teaspoon Toasted sesame oil

Garnish: chopped peanuts, julienned zucchin or julienned carrots & bean sprouts

    Instructions
     

    • Preheat the frying pan over medium heat with 1 tablespoon of coconut oil. Cook the tofu and garlic until browned on the bottom (about 3 minutes). Add the Just Egg product here as well if you choose to use it. Add a sprinkle of tamari to give it a browned look and saltier taste. Cook for another 5-7 minutes, tossing often, until browned.
    • Meanwhile, place the rice noodles in a bowl of super hot water (my sink faucet gets the water very hot). Let sit for about 7 minutes while you're making the sauce. Or follow directions on the back of the package.
    • For the sauce, you will want to blend all of the ingredients in a blender on low/medium until smooth.
    • In a large saucepan/frying pan combine the tofu, soaked noodles (discard the water), and 1 cup of the sauce. You can also add cooked veggies of your choice, but that's up to you. Heat on medium until noodles are warm and everything is well cooked.
    • Add the scallions, mung beans, cilantro and toss just to get it wilted. Add more sauce if needed. Top with shredded zucchini and carrots, additional herbs and peanuts. Lime wedges are wonderful for extra tang.
    Keyword dinner, gluten-free, just egg, noodles, pasta, tofu, vegan