Vegetable Pad Thai with Tofu, Egg and Tamarind

Name: Vegetable Pad Thai with Tofu, Egg and Tamarind
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 to 4 servings
Cuisine: Thai-inspired
Ingredients: 250 g flat rice noodles; 200 g firm tofu, pressed and cubed; 2 tbsp neutral oil; 2 whole large eggs; 1 whole medium carrot, cut into matchsticks; 150 g broccoli florets, small; 1 whole small leek, thinly sliced; 2 whole garlic cloves, minced; 3 tbsp soy sauce; 1.5 tbsp tamarind paste; 1 tbsp sugar; 1 tsp chilli sauce, optional; 100 g bean sprouts; 30 g roasted peanuts, chopped; 1 tbsp sesame seeds; 2 whole lime wedges

Rice noodles, tofu, egg and vegetables are tossed in a tart tamarind-seasoned sauce.

By Hez ArslanUpdated October 2, 2026

Total 40 minMakes 3 to 4 servings

Jump to Recipe

This vegetable Pad Thai tosses rice noodles, tofu, egg and crisp vegetables in a tangy tamarind sauce. The source uses two eggs, so this version is vegetarian rather than vegan. Prepare the sauce before heating the pan and keep the noodles just tender; a splash of noodle water helps the sauce cling without making the dish heavy. Whisk soy sauce, tamarind paste, sugar and optional chilli sauce with 2 tablespoons water. Soak rice noodles in hot water according to package directions until pliable but still firm; drain and reserve a little soaking water. Heat oil in a wok or wide skillet over high heat. Brown tofu 5 to 7 minutes; transfer to a plate.

Vegetable Pad Thai with Tofu, Egg and Tamarind

How to tell when it is ready

Top with peanuts and sesame; serve with lime wedges.

Tips

Whisk soy sauce, tamarind paste, sugar and optional chilli sauce with 2 tablespoons water.
Soak rice noodles in hot water according to package directions until pliable but still firm.
Heat oil in a wok or wide skillet over high heat.
Add leek, garlic, carrot and broccoli.

Troubleshooting

If noodles clump, toss with a teaspoon of oil before stir-frying.
If sauce is too sharp, balance with a small pinch of sugar.

Substitutions

Use tamari instead of soy sauce.
Use brown sugar instead of white sugar.

Variations

Add sliced mushrooms in place of part of the broccoli.
Use shrimp only if making a non-vegetarian adaptation.

Serving suggestions

Serve with lime wedges.
Top with extra peanuts.
Add chopped cilantro at the table.
Offer chilli flakes separately.

Make ahead

Measure ingredients and prepare the components in advance where practical. Refrigerate leftovers within 2 hours up to 3 days; reheat in a skillet until steaming hot.

Storage

Refrigerate leftovers within 2 hours up to 3 days; reheat in a skillet until steaming hot.

Food safety

Cook eggs until set and check soy sauce labels for wheat if gluten-free cooking is needed.

Frequently asked questions

Is this vegetable Pad Thai vegan?

No. This version contains eggs. Omit them for a vegan variation and check that the sauce ingredients contain no animal products.

How should I store vegetable pad thai with tofu, egg and tamarind?

Refrigerate leftovers within 2 hours up to 3 days; reheat in a skillet until steaming hot.

Serve with lime wedges. Refrigerate leftovers within 2 hours up to 3 days; reheat in a skillet until steaming hot.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegetable Pad Thai with Tofu, Egg and Tamarind