Meatless Monday: Vegetarian Pad Thai


I cooked tofu!!!! That’s right, me… I actually successfully cooked it! Even Ty gave it a shot! I’m not sure how ‘authentic’ this is, as my ethnic cooking skills are terrible, but woo wee it was delish!

And although I am not posting this on a Monday, well, it is a perfect Meatless Monday meal. Now I realize that this sounds/reads like a lot of work, but I promise you, it isn’t. If you are a good chopper… you’ll be blessed with a ‘date night’ worthy meal in no time!

Vegetarian Pad Thai

1 box Pad Thai noodles (any wide, flat, rice noodles will do)

1 package extra-firm tofu

cooking spray


2 tbsp vegetable oil

3 cloves garlic, coarsely chopped

1 tbsp fresh ginger, chopped

1 tsp crushed red pepper (or whole dried peppers)

2 cups assorted vegetables
(shredded carrots, peppers, onions, zucchini, asparagus, green beans… just ideas)

2 eggs

3 tbsp brown sugar

3 tbsp soy sauce

3 tbsp lime juice

1 tbsp Sriracha or another spicy sauce

fresh cilantro

scallions, chopped (keep both whites and greens)

crushed roasted peanuts

1. Preheat oven to 475°F. Wrap the tofu in a paper towel and press dry. Cut into 1/2 inch cubes. Spray with cooking spray and season with salt and pepper. Lay on a cookie sheet and bake for 25-30 minutes or until crispy on the outside. Toss occasionally.

2. Cook the rice noodles according to the directions on the package. This should take about 10 minutes.

3. In a small bowl, whisk brown sugar, Sriracha (or other spicy sauce), soy sauce, and lime juice.

4. In a large wok or fry pan, heat oil, red pepper, garlic, scallion whites, and ginger. When the oil is hot, add the veggies that take the longest… (carrots, peppers, and onions). Saute for a few minutes. Add the remaining veggies, cooked tofu, and saute for another minute or two. Keep the veggies crispy.



5. Remove the vegetables. In a separate bowl, beat the eggs. Add the eggs to the hot pan while scrambling. When they are cooked, add the vegetables/tofu back to the pan. Add the sauce and heat for a minute.




6. Serve the vegetables on top of the noodles. Sprinkle with crushed peanuts, scallions, and cilantro.


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