Vegetable Pad Thai with Tofu, Egg and Tamarind

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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.

Recipe card

Vegetable Pad Thai with Tofu, Egg and Tamarind

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

Prep 25 minCook 15 minTotal 40 minYield 3 to 4 servings

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Knife, cutting board, measuring tools and a suitable pot, skillet, blender or grill

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

Instructions

1. Make sauce

   Whisk soy sauce, tamarind paste, sugar and optional chilli sauce with 2 tablespoons water.

2. Soften noodles

   Soak rice noodles in hot water according to package directions until pliable but still firm; drain and reserve a little soaking water.

3. Brown tofu

   Heat oil in a wok or wide skillet over high heat. Brown tofu 5 to 7 minutes; transfer to a plate.

4. Stir-fry vegetables and egg

   Add leek, garlic, carrot and broccoli; stir-fry 3 minutes. Push aside, add eggs and scramble until set.

5. Toss

   Add noodles, tofu and sauce; toss 2 to 3 minutes until hot. Add a splash of noodle water if needed, then fold in sprouts.

6. Finish

   Top with peanuts and sesame; serve with lime wedges.

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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.