Home Cooks > Recipes > Vegetable and Tofu Pad Thai

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Yield: Makes 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

1 package of rice noodles
4 tablespoons cooking oil
½ block firm tofu
Broccoli, bok choy, cabbage and bell pepper, diced
2 cloves garlic, minced
3 eggs
1 lime

Sauce Ingredients:
¼ cup and ½ tablespoons fish sauce
¼ cup and ½ tablespoons agave
2 tablespoons oil
4 tablespoons water
1 ½ teaspoons chili flakes or chili paste
2 limes

Soup Ingredients:
1 can coconut milk
1 can chicken broth
2 limes
Ginger, fresh or powdered
1 lime
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon chili paste


  1. Bring pot of water to a boil
  2. Dice veggies and tofu; mince garlic.
  3. Add the noodles into the boiling water and cook for 1-2 minutes.
  4. Pour oil into a pan and set it on medium-high heat. Begin sautéing veggies and tofu.
  5. Crack the eggs into a mixing bowl and whisk until egg yolk and whites are incorporated. Add to a separate oiled pan on medium-high and let sit for a moment, then stir to make scrambled eggs.
  6. In a separate bowl, mix all the sauce ingredients together with a whisk.
  7. Add the scrambled eggs to the vegetable and tofu pan. Add cooked noodles and sauce, and mix.
  8. In a large bowl, combine all soup ingredients and whisk gently.
  9. Pour the soup mixture into a large pot on the stove and let warm for 12-15 minutes.
  10. Once soup is heated, serve with the Pad Thai and your favorite sauces for extra heat!


Recipe By: Sprouts Cooking Club

Sprouts Cooking Club


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