Prep time 15 minutes
Cook time 20 minutes
Yield 4 servings
Noodles and Tofu Scramble
- 8 ounces Pad Thai rice noodles (or flat brown rice noodles)
- 1 onion, medium diced
- 8 ounces extra-firm tofu, drained and crumbled
- 1/4 teaspoon ground turmeric
- sea salt to taste
- 2 garlic cloves, peeled
- 1 teaspoon grated fresh ginger
- ¼ cup water
- 3 tablespoons low-sodium tamari
- 2 tablespoons pure maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon tahini
- 1 tablespoon lime juice
- 2 teaspoons tamarind paste
- 1 teaspoon sriracha
- 2 teaspoons cornstarch
- 2 medium carrots, peeled and julienned (or shredded)
- 1 red bell pepper, seeded and sliced
- 1 cup shredded green cabbage (I like to use the coleslaw blends)
- 6-8 green onions, sliced
- ½ cup chopped peanuts
- 1 cup fresh mung bean sprouts
- ½ cup chopped fresh cilantro
- 1 lime, cut into wedges (optional)
🥄 Kitchen Tools
- One large skillet
- One large pot
- One large mixing bowl
- High-speed blender
- Wooden spoons and spatulas
- Large spoons and forks
- Measuring cups and spoons
- Chef knife
- Cutting board
Noodles: Bring a large pot of water to a boil, then add the rice noodles and cook according to package instructions. Drain, rinse, and set aside.
Tofu Scramble: In a skillet over medium-high heat, sauté the onion until tender. Use water to deglaze the pan as necessary. Add the crumbled tofu and turmeric and using a spatula, combine until the turmeric is evenly distributed and the scrambled tofu becomes a bright yellow color. Remove from pan and set aside. *(You can also use a dash of black salt here to create an egg flavor.)
Sauce: Combine all the sauce ingredients in a blender and blend until smooth and creamy. Set aside.
Veggies: Using the same skillet, add the carrots, red bell pepper, shredded cabbage, and green onions and cook over medium-high heat adding water to prevent sticking.
- Add the Pad Thai sauce and continue cooking until the sauce thickens, about 3 minutes.
- In a large serving bowl, toss the pasta and vegetables together. Garnish with the peanuts, mung sprouts, and cilantro and serve with the lime wedges, if desired.
Tips & Tricks
- Don’t hesitate to try different veggies in this dish. I like a variety of colors but you can choose your own favorites.
- You can also skip the scrambled tofu and substitute baked tofu chunks or leave it out altogether.
- Tamarind paste (a sticky sour fruit paste) can be found in the Asian section of most large supermarkets; Whole Foods Market carries this product as well. But if you can’t find it you can substitute with:
- 1 teaspoon maple syrup + 1 teaspoon lime juice
- 2 teaspoon pomegranate molasses.
- 2 teaspoon marmalade