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Vegetable Pad Thai

Classic flavors of Thailand abound in this fragrant and flavorful dish featuring peanuts, tofu and noodles. New to tofu? It gives the entree its satisfying protein, 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


  • 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 large eggs, lightly beaten
  • 2 cups bean sprouts
  • 3 green onions, chopped
  • 1/2 cup minced fresh cilantro
  • 1/4 cup unsalted peanuts, chopped


  • 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.
  • 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.
  • 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.
Nutrition Facts
1-1/3 cups: 404 calories, 11g fat (2g saturated fat), 62mg cholesterol, 951mg sodium, 59g carbohydrate (13g sugars, 9g fiber), 20g protein.

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Average Rating:
  • pattiejean
    Nov 3, 2020

    This was very flavorful and pretty easy to prepare, in site of the multiple steps. Having vegetables and tofu prepped ahead of time will make preparation easier/smoother. I used rice noodles in place of whole wheat fettuccine. I used lemon juice in addition to lime juice. The sauce was delicious-a hit with my family that I will make again! VFE

  • Tanya
    Apr 8, 2020

    It tasted good, just needed more punch. Maybe more acid?

  • Maria
    Nov 26, 2019

    No comment left

  • JGa2595176
    Sep 28, 2016

    I Really, really wanted to like this. But the recipe didn't pull together the way pad thai usually does. Not a favorite in our house. Followed directions as is. Would not make again.

  • Cwaz23
    May 12, 2015

    Very nice dish. Used spinach fettuccine, omitted the fish sauce and cilantro (can't stand it), and substituted some chopped shallot for the green onion which we didn't have.We'll keep this on our regular rotation!

  • rwippel
    Apr 23, 2015

    I don't think this tasted too much like Pad Thai, but I still thoroughly enjoyed it. This was my first time cooking with and eating tofu. I followed other reviewers advice and used chili garlic sauce as oppose to hot sauce. Otherwise I made as directed and was quite pleased.

  • climbergirl
    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.

  • FreyaUSA
    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!

  • fnstlug
    Jul 15, 2012

    No comment left

  • shell9163
    Jan 17, 2012

    No comment left