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Vegetable Pad Thai Recipe
Vegetable Pad Thai Recipe photo by Taste of Home

Vegetable Pad Thai Recipe

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Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It beefs up protein in this satisfying entree, for a delicious way to introduce it to your diet. —Sara Landry, Brookline, Massachusetts
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 6 servings


  • 1 package (12 ounces) whole wheat fettuccine
  • 1/4 cup rice vinegar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce or additional reduced-sodium soy sauce
  • 1 tablespoon lime juice
  • Dash Louisiana-style hot sauce
  • 1 package (12 ounces) extra-firm tofu, drained and cut into 1/2-inch cubes
  • 3 teaspoons canola oil, divided
  • 2 medium carrots, grated
  • 2 cups fresh snow peas, halved
  • 3 garlic cloves, minced
  • 2 eggs, lightly beaten
  • 2 cups bean sprouts
  • 3 green onions, chopped
  • 1/2 cup minced fresh cilantro
  • 1/4 cup unsalted peanuts, chopped

Nutritional Facts

1-1/3 cups equals 383 calories, 11 g fat (2 g saturated fat), 71 mg cholesterol, 806 mg sodium, 61 g carbohydrate, 10 g fiber, 18 g protein.


  1. Cook fettuccine according to package directions. Meanwhile, in a small bowl, combine the vinegar, soy sauce, brown sugar, fish sauce, lime juice and hot sauce until smooth; set aside.
  2. In a large skillet or wok, stir-fry tofu in 2 teaspoons oil until golden brown. Remove and keep warm. Stir-fry carrots and snow peas in remaining oil for 1-2 minutes. Add garlic; cook 1 minute longer or until vegetables are crisp-tender. Add eggs; cook and stir until set.
  3. Drain pasta; add to vegetable mixture. Stir vinegar mixture and add to the skillet. Bring to a boil. Add tofu, bean sprouts and onions; heat through. Sprinkle with cilantro and peanuts. Yield: 6 servings.
Originally published as Vegetable Pad Thai in Healthy Cooking August/September 2010, p35

Nutritional Facts

1-1/3 cups equals 383 calories, 11 g fat (2 g saturated fat), 71 mg cholesterol, 806 mg sodium, 61 g carbohydrate, 10 g fiber, 18 g protein.

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Reviewed Feb. 12, 2013

"I love pad thai and was looking for a cheaper alternative to going to a restaurant. I've made this recipe a couple of times. It's good but the flavor is not very similar to what I'm used to from other pad thai I've eaten (I've eaten pad thai at four or five different thai restaurants).

I added boiled cubed chicken breasts to the recipe. I also didn't use snow peas or the carrots and substituted rice noodles for the fettuccine. I'm still on the lookout for a better pad thai recipe but this one was not bad."

Reviewed Sep. 5, 2012

"This was delicious! I did add hoisin sauce (1 heaping tbsp) since I didn't have fish sauce and found just using extra soy sauce not to be all that thrilling. Also, because I have bees, I used honey for the sugar. Delicious dinner!"

Reviewed Aug. 24, 2011

"This was excellent...I don't eat tofu, so substituted halloumi cheese for it... this is a cheese that doesn't melt when heated and is very tasty (this cheese can also be grilled)... this was over-all a delicious dish... I also substituted Pad Thai rice noodles for the fettuccine; if you do use the rice noodles, I would cut back to 8 oz. instead of the 12 oz."

Reviewed Jan. 2, 2011

"No need to go out for Thai anymore! This is quick, easy and oh so good! I have substituted shrimp for the tofu when my daughter is home as she's not big into tofu. We make this frequently!"

Reviewed Sep. 16, 2010

"I added 2 spoons of peanut butter to the sauce and totally skipped the Tofu and just went with a whole bag of frozen veggies that I stir fried with noodles. The peanuts on top added some great crunch. I loved it and will make it over and over again."

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