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Tofu Pad Thai - Vegetarian and Vegan

July 15, 2020


Pad Thai is Thailands National dish and likely the most popular order at the majority of Thai restaurants here in the U.S.


4 oz rice noodles, 2 mm wide

3 tbsp olive oil

1 cup firm tofu, cut into small pieces

1 cup fresh shiitake mushrooms, stems removed, thinly sliced

3 tbsp sugar substitute

1 head shallot, small, chopped

4 cloves garlic, chopped

1 cup green onion, cut into 2-inch pieces

1 cup bean sprouts

¼ cup roasted peanuts, chopped

1 wedge lime

1 tbsp soy sauce

1 tbsp Korean doenjang or Japanese miso 

2 ½  3 Tbsp tamarind concentrate

3 tbsp water


1. Soak rice noodles in room temperature water for 1 hour or until they turn white.  Drain noodles and toss with a little olive oil to prevent sticking. Set aside.

2. Make the sauce: Add miso or doenjang, place in a small bowl it with 1 Tbsp of water and stir to loosen the paste. Add all remaining sauce ingredients and stir to mix.

3. Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and saute for about 4 minutes, turning occasionally so it browns on all sides. 

4. To the same skillet , add garlic, shallots and sugar and cook, stirring frequently until the sugar caramelizes into a deep brown color.

5. Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally for about 2-3 minutes or until the sauce has coated everything and the dish is hot.

6. To serve, plate with additional garnishes such as lime wedges, peanut. 


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