Pad Thai is a richly flavored Thai street food featuring stir-fried rice noodle. This version uses frozen vegetables and fresh herbs to bring robust flavor and nutrients while cutting down on prep time. We use tofu for a heart-healthy, plant-based protein, but you can follow the same recipe with other lean proteins like shrimp or chicken.
Ingredients
Rice_Noodles
- 4 oz
Rice_Vinegar
- 3 Tablespoons
Broth
- ¼ cup low sodium, vegetable
Soy_Sauce
- ½ Tablespoon, reduced sodium
Chili_Paste
- 1 teaspoon (sambal oelek, sriracha or gochujang)
Miso_Paste
- 1 Tablespoon, white
Sugar
- 2 teaspoons (optional)
Sesame_Oil
- 1 Tablespoon + 1 teaspoon, toasted
Tofu
- ½ package, super-firm
Vegetables
- 12 oz, frozen (peppers and onions, stir-fry mix etc.)
Eggs
- 2 large, whisked
Herbs
- 1 cup, chopped (scallion, cilantro, mint, Thai basil)
Lime
- 1 medium, quartered
Peanuts
- ½ cup, roasted (sub pumpkin seeds or sunflower seeds)
Instructions
Step 1
Bring a small pot of water to boil. Add the rice noodles and cook for 4 minutes. Strain and rinse under cold water.
Step 2
Meanwhile, in a small bowl, whisk together the rice vinegar, vegetable broth, soy sauce, chili paste, miso paste and sugar. Set aside.
Step 3
Remove tofu from packaging and discard excess liquid. Cut into ½" cubes.
Step 4
Heat 1 Tablespoon of oil in a wok over high heat. Once the oil is hot, add the tofu and frozen vegetables. Cook until the vegetables thaw and most of the liquid evaporates. Remove the tofu and vegetables into a bowl.
Step 5
Add the remaining oil to the wok, tilting it so the oil coats the bottom. Add the eggs, and scramble with a wooden spoon or heat-proof spatula (about 30 seconds).
Step 6
Add the tofu, vegetables, noodles and sauce to the wok. Mix everything to combine it with the sauce, and simmer for 2-3 minutes.
Step 7
Turn off the heat, add half the herbs, all the peanuts and mix. Divide between 3 plates, and top with the remaining herbs.
Notes
- Tofu, a traditional food made from soy milk, comes in different varieties. The firmer the variety, the more water that has been pressed out of it. If you cannot find super firm tofu, you can use 1 whole block of extra-firm tofu. Just be gentle while mixing the dish, so as not to break apart the tofu cubes.
- Miso paste is a Japanese seasoning available in many grocery stores. It is not traditionally a part of Pad Thai, but it is lower in sodium than fish and soy sauce, and it adds a robust and deep flavor.
A wok is a pan commonly used to make Pad Thai. Feel free to use a skillet or frying pan.