The most delicious tofu Pad Thai you’ll ever make!

For a few years now I’ve been making this Pad Thai to the point that I’m comfortable saying I’ve mastered it and I’m ready to share it with the world. It was the first recipe where I used tofu so if you’re new to it and have wanted to give it a try I think this is the best place to start.

If you’re a full blown vegan this recipe is perfect for you, but even if you are not or if you make it for your non vegan friends or your carnivore husband (if you have one like mine) you’ll all end up loving it. Because I’m really more of a flexitarian (I love vegetarian and vegan food, but I still cook and eat chicken or fish sometimes) I like making this recipe with beaten egg and fish sauce so that’s all you would have to omit below to make it completely vegan.

Main Pad Thai Ingredients:
Zoodles, Mushrooms, Rice Noodles, Scallions, Tofu, Peanuts, Pad Thai Sauce, and Cilantro
Pad Thai Sauce Ingredients:
Fish Sauce, Peanut Butter, Tamarind Juice, Vegetable Broth (Can be from cubes, cans, cartons you name it), Sriracha, and Liquid Coconut Aminos
Tofu cut in cubes and tossed in cornstarch to be toasted on the wok is a clever way to make it tasty and satisfying even for non vegans.
Your wok is your best friend for cooking everything for the Pad Thai except for boiling the Rice Noodles .

Pad Thai with Tofu and Zoodles

  • Servings: 4
  • Difficulty: easy

An easy, healthy, and flavorful Thai recipe that will become a staple for dinner or lunch in no time.


Sauce Ingredients

-3 tablespoons creamy natural peanut butter (don’t be afraid to add more if you want more peanut taste)

-3 tablespoons brown sugar (I use coconut sugar and it tastes great!)

-1 teaspoon minced garlic

-1 teaspoon minced fresh ginger or 1/2 teaspoon of ground ginger

-1/3 cup vegetable stock

-1/3 cup tamarind juice or paste (paste is better, but I only found it in the oriental market sometimes)

-1 tablespoon coconut aminos for vegan, if not tamari or soy sauce

-1 tablespoon fish sauce (omit if vegan)

-1 tablespoon freshly squeezed lime juice

-1 tablespoon rice wine vinegar

-1 teaspoon to 1 tablespoon Sriracha

Pad Thai Ingredients

-6.5 oz rice noodles

-1 12oz package extra firm tofu, pressed

-1 cup cornstarch or more if needed

-1 zucchini, spiralized (zoodles)

-1 or 2 bok choy

-1 cup mushrooms, chopped

-green onions or scallions, chopped

-1-2 teaspoons olive oil

-2 eggs, beaten

For Garnish


-crushed peanuts

-bean sprouts



  1. Take tofu out of the package, wrap it in paper towel and place it on a bowl with a plate and something heavy on top to press it for about 15 minutes.
  2. While the tofu is getting pressed, mix all the sauce ingredients in a bowl. You may also take this time to spiralize the zucchini, chop the mushrooms, and set them aside.
  3. Unwrap the tofu and discard the liquid it pressed out. Then cut it in 1 inch or 1/2 inch cubes and toss in a bowl with the cornstarch. Heat up a wok to medium-low with no-stick cooking spray (I use PAM coconut oil spray). Add more cornstarch as you toss to make sure all tofu cubes are covered well.
  4. Add the tofu cubes to the heated wok and continuously toss to cook them until they start turning golden or toasty. Then set them aside on a bowl.
  5. Wipe the wok and add olive oil and zoodles. Continuously toss the zoodles until soften and set them aside on a bowl.
  6. Fill up a medium sauce pan with water and start bringing it to a boil. While that happens add a little more oil to the wok and sauté the bok choy until it starts to welt, then set it aside by adding it to the zucchini bowl.
  7. Add rice noodles to boiling water and cook for 6 to 8 minutes.
  8. Meanwhile, sauté the mushrooms and green onions for 2 to 3 minutes. Move them aside on the wok and add the beaten eggs. Scramble the eggs for a minute or 2 and mix with the mushrooms and onion. Then transfer what’s on the wok to the zucchini and bok choy bowl and lower the heat on the wok.
  9. Try one of the rice noodles to make sure its al dente (you don’t want to over cook them otherwise they’ll be smushy and if you under cook your pad thai might end up dry). If done, then drain the noodles and add them to the wok and mix quickly with the Pad Thai sauce.
  10. Once noodles are well covered with sauce mix in the cooked zoodles, bok choy, mushrooms, onions, and eggs. Finally, mix in the tofu cubes (these absorb sauce quick so you want to add it last so the Pad Thai doesn’t end up dry). Add some squeezed lime while mixing it to finish it up.
  11. Serve and garnish with crushed peanuts, cilantro, and lime squeeze and, if you have some bean sprouts, add that too.
  12. (I usually mix in the garnishes before serving so every bite has a little bit of everything, but it doesn’t look quite as presentable as you can see lol!)

If you try this recipe, please let me know in the comments and if you get even more creative with it I’d love to hear about your suggestions! Enjoy and stay tuned for more recipes like this one.

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