I say just about every recipe is my favorite, but this has become a staple in my house! I almost always have the ingredients to make this, since I keep a box of rice noodles in the pantry for this specific purpose. It’s also great to make when you have some vegetables that are going bad! Like most recipes, you can customize the veggies you include. My favorite ones are broccoli, carrots, pea pods, and red bell pepper. I am a huge fan of water chestnuts, so I throw those in too, if I have them. I have included how I make my crispy tofu (super easy) for my fellow tofu lovers out there! I have made this several times for my aunt and cousin who are gluten free. You don’t even have to modify it; it’s gluten free, as is!
*minus the tofu, unless you use gluten free panko!*
This was inspired by Lindsay Nixon’s Happy Herbivore recipe, located in the original Happy Herbivore cookbook. (My favorite one!)
These simple ingredients are all you need to make a delicious peanut butter sauce!
1 14 oz box rice noodles
1/2 cup soy sauce
1/2 cup warm water
1/4 cup thai red chili sauce (I use Trader Joe’s brand, but it can be found in the Asian cuisine aisle at most grocery stores.)
1/2 cup smooth peanut butter
1 teaspoon ground ginger
1/2 teaspoon garlic powder
1-2 teaspoons sriracha or other hot sauce
1 can sliced water chestnuts (optional)
Crispy tofu (optional)
2 cups broccoli, cut into small florets
2 carrots, diced or 1 cup shredded carrots
1 medium red bell pepper, diced
1 cup pea pods
2 green onion stalks, sliced
Handful of bean sprouts
Handful of unsalted, sliced peanuts
*If making tofu, make sure to drain it before starting recipe.*
Cook noodles according to package instructions.
Steam vegetables until fork tender. I use my steamer basket and put all the vegetables in at once.
While noodles and veggies are cooking, whisk together soy sauce, warm water, chili sauce, peanut butter, ginger, garlic powder, and hot sauce until fully incorporated. Set aside.
*If making crispy tofu, scroll down and make now*
When noodles are done, drain and rinse under cold water. *This is important!* You do not want gummy noodles.
Place noodles back in large pot. Pour veggies, water chestnuts, and sauce in and mix well.
Heat on low for a few minutes, while stirring, to get the noodles hot again.
Add tofu, if using, and any other toppings.
Quick Crispy Fried Tofu
I package extra firm tofu, pressed
1 and 1/2 cups nondairy milk
1 and 1/2 cups panko breadcrumbs
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
The purpose of the tofu here is to offset the other textures in the pad thai. While it has some flavor from a few spices, I recommend fully mixing it into the noodles and/or topping with a little sriracha for an added kick.
Cut tofu into very small cubes; one block of tofu will make a lot of cubes! You will probably have some extra that you can fry up to use later, or save it to use in another recipe. Shown here is only half a block.
Mix all ingredients except breadcrumbs in a shallow bowl. Pour breadcrumbs in a separate bowl and place next to mixture.
Dip cubes in wet mixture first, followed by breadcrumbs. I use a toothpick to do this so I don’t get everything all over my hands!
Repeat for all the tofu that you are using.
If using an air fryer, (best method), place in air fryer and bake at 400° F for 15 minutes. Shake the basket halfway through.
Place tofu on parchment paper. Bake at 400°F for 20 minutes, turning halfway though.
Add crispy tofu to finished pad thai.
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