Vegetarian Tofu Pad Thai Without Tamarind
Servings: 4
Calories: 647kcal
My tofu pad thai without tamarind uses a caramelized onion sauce (ketchup, sriracha, nam prik pao) and the egg-into-garlic move I learned in Koh Samui. 55 minutes.
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Equipment
- Wok or large nonstick skillet (12-inch or larger)
- Large bowl for noodle soaking
- Fine mesh strainer
Ingredients
For the sauce:
- 4 tablespoons tomato ketchup
- 2 tablespoons sriracha
- 2 tablespoons vegetarian nam prik pao Thai roasted chili paste
- 2 teaspoons mushroom soy sauce
- 2 teaspoons vegetable bouillon paste
- 2 teaspoons packed brown sugar
- 1 teaspoon vegetarian mushroom oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon white vinegar
- 1 teaspoon black pepper freshly ground
- ¼ teaspoon kosher salt
- 1 tablespoon neutral oil
- ½ medium yellow onion finely diced
For the pad thai:
- 8 oz dried pad thai rice noodles about 3mm wide
- ¼ cup neutral oil such as avocado or vegetable, divided
- 1 14-oz block extra-firm tofu pressed and cut into ½-inch cubes
- 8 cloves garlic finely minced
- 4 large eggs lightly beaten
- 1 medium carrot julienned or grated
- 1 cup green cabbage finely shredded
- 2 cups fresh bean sprouts
- 8 stalks fresh chives cut into 2-inch lengths (or substitute 4 spring onions, green parts only)
For serving:
- ⅓ cup roasted unsalted peanuts roughly crushed
- 4 spring onions thinly sliced
- ¼ cup fresh cilantro roughly chopped
- 1 medium lime cut into wedges
- fresh bean sprouts extra, optional
- sriracha extra, optional
Instructions
- Heat 1 tablespoon of oil in a small nonstick skillet over medium-low heat. Add the diced onion and cook, stirring occasionally, until deeply golden brown and jammy, 8–10 minutes. Don't rush this — the slow caramelization is what builds the sauce's depth.
- Transfer the caramelized onion (and any oil from the pan) to a small bowl. Add the ketchup, sriracha, nam prik pao, mushroom soy sauce, bouillon paste, brown sugar, mushroom oyster sauce, dark soy sauce, white vinegar, black pepper, and salt. Whisk until the bouillon paste dissolves and everything is well combined. Set aside.
- Place the dried noodles in a large heatproof bowl. Cover with hot tap water (around 140°F — hot to the touch but not boiling) and let soak for 10–15 minutes, until pliable but still firm. Test by bending a noodle — it should bend without snapping but still feel slightly stiff. They will finish cooking in the wok.
- Drain the noodles in a colander, rinse briefly under cold water, drain well, and set aside. If the noodles will sit longer than 5 minutes, toss them with a drizzle of neutral oil to prevent sticking.
- While the noodles soak, heat 2 tablespoons of oil in the wok over medium-high heat until shimmering.
- Add the tofu cubes in a single layer and cook, undisturbed, for 2–3 minutes until the bottoms are golden. Flip and cook another 1–2 minutes until golden on multiple sides. Drizzle 1 teaspoon of the sauce over the tofu and toss to coat. Transfer to a plate and set aside.
- Have all your ingredients prepped, measured, and within arm's reach of the stove. Pad thai cooks fast — once you start, there's no time to chop. The order matters.
- Add the remaining 2 tablespoons of oil to the same wok over medium-high heat. Add the minced garlic and cook, stirring constantly, until just starting to turn golden, about 30 seconds.
- Immediately pour in the beaten eggs — adding them now stops the garlic from burning while the eggs cook around it. Scramble gently with a spatula, scraping the bottom of the pan, until the eggs are just set, about 1 minute.
- Push the egg-garlic mixture to one side of the wok. Add about 2 tablespoons of the sauce to the empty side and let it sizzle for 5 seconds, then quickly fold everything together.
- Add the soaked noodles and the rest of the sauce. Using two spatulas (or a spatula and tongs), gently toss and lift the noodles to coat them evenly with the sauce. Let the noodles sit against the bottom of the pan for 15–20 seconds between tosses to absorb the sauce and develop a slight char. Continue for 2–3 minutes until the noodles are tender but still chewy and the sauce is mostly absorbed.
- Add the cooked tofu, carrot, and shredded cabbage. Toss to distribute and cook for 1 minute, just to warm the vegetables through while keeping them crunchy.
- Add the bean sprouts and chives. Toss for 30 seconds — you want the bean sprouts and chives to barely warm through and stay crisp. Remove from heat immediately.
- Divide the pad thai among 4 plates. Top each plate with crushed peanuts, sliced spring onions, and cilantro. Serve immediately with lime wedges, extra bean sprouts, and sriracha on the side. Squeeze the lime over the noodles right before eating.
Notes
- Vegetarian nam prik pao: most commercial versions contain dried shrimp. Look for the vegetarian label specifically. Maesri is the brand I buy and usually order online.
- Don't crowd the wok. This recipe is designed for 4 servings in one batch in a 12-inch wok. If yours is smaller, cook in two batches or the noodles will steam instead of fry.
- The sauce keeps refrigerated for up to 2 weeks. Make it the night before and this becomes a 15-minute dinner.
- Best eaten fresh. Leftovers keep 2 days in the fridge. Reheat in a hot skillet with a splash of water and a teaspoon of oil.
Nutrition
Calories: 647kcal | Carbohydrates: 73g | Protein: 22g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 1169mg | Potassium: 685mg | Fiber: 5g | Sugar: 13g | Vitamin A: 3235IU | Vitamin C: 32mg | Calcium: 136mg | Iron: 4mg
