Spring is finally here and it feels like a time for renewal. You want meals that feel fresh and light but still keep you full. This High Protein Tofu Pad Thai is exactly what your body needs right now.
It is the ultimate healthy reset for your busy weeknights. You can skip the heavy takeout and make something better at home. This dish is vibrant, satisfying, and comes together so quickly.
Why You’ll Love This Recipe
This recipe is a total winner for busy families. It delivers a balanced macronutrient profile without any extra stress. You get plenty of protein from both the tofu and the edamame.
The flavors are bright and authentic but the steps are very simple. It is a great way to get a nutritious dinner on the table fast. Your family will love the golden tofu and the crunchy peanuts.
Simple Method
Making this dish is much easier than you might think. You just soak the noodles while you prep your fresh aromatics. Everything happens in one large wok for easy cleanup later.
The sauce is a simple whisk-and-pour situation that tastes amazing. Even if you are a beginner, you can do this with total confidence. You will feel like a pro in your own kitchen.
Ingredients You’ll Need
Most of these items are pantry staples or easy to find at your local store.
- 8 oz dried flat rice noodles
- 14 oz extra-firm tofu, pressed and cubed
- 2 tbsp peanut oil, divided
- 2 large eggs, whisked
- 1/2 cup shelled edamame
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup tamarind paste
- 1/4 cup fish sauce
- 2 tbsp coconut sugar
- 1 tbsp sriracha sauce
- 2 cups fresh bean sprouts
- 1/2 cup garlic chives, cut into 2-inch pieces
- 1/4 cup roasted peanuts, crushed
- 1 lime, cut into wedges
Step-by-Step Instructions
- Soak rice noodles in hot water for approximately 20 minutes until flexible but al dente.
- Drain the noodles and set them aside for later.
- Whisk tamarind paste, fish sauce, coconut sugar, and sriracha in a small bowl.
- Heat 1 tablespoon of peanut oil in a large wok over medium-high heat.
- Sear tofu cubes until golden brown on all sides and remove from the wok.
- Add the remaining oil and sauté garlic and ginger for 30 seconds.
- Push aromatics to the side, pour in whisked eggs, and scramble until just set.
- Add drained noodles, seared tofu, edamame, and the prepared sauce mixture.
- Toss all ingredients vigorously for 2 to 3 minutes until noodles absorb the sauce.
- Fold in bean sprouts and garlic chives and cook for 60 seconds.
- Serve immediately garnished with crushed peanuts and lime wedges.
Best Ways to Enjoy It
Serve this dish warm while the noodles are tender and glossy. Squeeze a fresh lime wedge over the top to brighten the flavors. The citrus really makes the savory sauce pop.
You can pair this with a crisp cucumber salad. It is perfect for a casual weeknight dinner with your family. Everyone can add their own extra peanuts for a satisfying crunch.
Storage & Reheating
Leftovers keep well in the fridge for up to three days. Store them in an airtight container to keep the noodles moist. This is a great option for healthy weekday lunches.
To reheat, add a splash of water to a pan. Warm it gently over medium heat until heated through. This helps restore the creamy texture of the sauce.
Recipe Tips
- Always press your tofu for at least 15 minutes before cooking.
- Don’t overcook the noodles during the soaking stage.
- Use a very hot wok to get that perfect golden sear.
- Prep all your ingredients before you turn on the heat.
- Swap the sriracha for red pepper flakes if you prefer.
- Add extra edamame for an even bigger protein boost.
- Make the sauce ahead of time to save even more minutes.
Easy Flavor Ideas
- Use shrimp or chicken instead of tofu for different protein.
- Add shredded carrots for extra color and garden-fresh crunch.
- Try almond butter instead of peanuts for a different nutty twist.
- Swap garlic chives for green onions if that is what you have.
Common Questions
Can I make this vegan?
Yes, you can easily adapt this recipe. Simply use a vegan fish sauce substitute and omit the eggs. The tofu and edamame still provide plenty of protein.
How do I keep the noodles from sticking?
Rinse the soaked noodles in cold water after draining. Tossing them with a tiny bit of oil also helps. This keeps them separate until they hit the hot wok.
I hope this fresh and filling meal brings some joy to your table this week. It is such a wonderful way to nourish your body during the spring season. Happy cooking, friends!
— Katie Wood
Ingredients
- 8 oz dried flat rice noodles
- 14 oz extra -firm tofu, pressed and cubed
- 2 tbsp peanut oil, divided
- 2 large eggs , whisked
- 1/2 cup shelled edamame
- 3 cloves garlic , minced
- 1 tbsp fresh ginger, grated
- 1/4 cup tamarind paste
- 1/4 cup fish sauce
- 2 tbsp coconut sugar
- 1 tbsp sriracha sauce
- 2 cups fresh bean sprouts
- 1/2 cup garlic chives, cut into 2-inch pieces
- 1/4 cup roasted peanuts, crushed
- 1 lime , cut into wedges
Instructions
- Soak rice noodles in hot water for approximately 20 minutes until flexible but al dente, then drain and set aside.
- Whisk tamarind paste, fish sauce, coconut sugar, and sriracha in a small bowl until the sugar dissolves.
- Heat 1 tablespoon of peanut oil in a large wok over medium-high heat; sear tofu cubes until golden brown on all sides, then remove tofu from the wok.
- Add the remaining tablespoon of oil to the wok and sauté garlic and ginger for 30 seconds until fragrant.
- Push the aromatics to the side, pour in the whisked eggs, and scramble until just set.
- Add the drained noodles, seared tofu, edamame, and the prepared sauce mixture to the wok.
- Toss all ingredients vigorously for 2 to 3 minutes using tongs until the noodles have absorbed the sauce.
- Fold in the bean sprouts and garlic chives, cooking for an additional 60 seconds until slightly wilted.
- Serve immediately garnished with crushed peanuts and lime wedges.
