Print

Veggie Pad Thai

Vegetarian pad thai with tofu
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick and delicious veggie pad Thai recipe. Loaded with veggies and an optional fried egg on top. Plus, it’s gluten-free!

  • Author: Erica
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 14oz stir fry rice noodles
  • 1 teaspoon olive oil
  • 1 onion, thinly sliced
  • 2 carrots
  • 2 cups of shredded green cabbage (about 1/2 a head)
  • 3 garlic cloves, minced
  • 2 teaspoons tamarind paste
  • 2 tablespoons sweet chili sauce
  • 2 tablespoons tamari (or soy sauce)
  • 2 limes, zest & juice
  • 14oz silken tofu
  • 1/2 roasted unsalted peanuts
  • 1 cup of bean sprouts
  • Handful fresh cilantro chopped

Instructions

  1. Add some olive oil to a large frying pan and kick the heat up to high. When the pan is hot, add the onions. Sauté the onions until they are brown and caramelized, about 15 minutes. Turn the heat down to medium if needed during cooking, stir periodically to avoid burning. Once the onions are caramelized, remove them from the pan.
  2. Fry up the eggs, one per person, or opt out for vegan version. Add a little more olive oil to the pan and cook the eggs until the yoke is done to your liking. Remove the eggs from the pan once cooked.
  3. While the onions are sautéing, cook the stir-fry rice noodles according to the manufacturer’s directions. Be sure to rinse these noodles in cold water after straining them!
  4. Back to the large frying pan, turn the heat on high and add a little more olive oil to the pan to avoid sticking. Then toss in the carrots, green cabbage, and garlic. Cook this up, wok style, for about 5 minutes. Stirring frequently with a spatula to avoid burning.
  5. Zest the limes directly into the frying pan of veggies. Then add the lime juice.
  6. Add the tamarind paste, sweet chili sauce, and tamari to the veggies in the frying pan. Stir to combine the sauce ingredients.
  7. Open the pack of silken tofu over the frying pan. Crumble the silken tofu and toss it in the pan. Do not press the water out of this tofu!
  8. Add the cooked noodles to the frying pan of veggies. Lightly mix using two large spoons to coat the noodles in the sauce.
  9. Serve with the optional fried egg, caramelized onions, peanuts, bean sprouts, and fresh cilantro on top. Yum!

Notes

Easily make this vegan, skip the egg! We do this often, and it is still delicious and has plenty of protein.

Want to speed things up? Use two pans and cook the onions at the same time as the eggs. Then cook the veggies and the sauce. This cuts the cooking time in about half.

Find it online: https://bowlofyum.com/2025/08/veggie-pad-thai/