Tofu Pad Thai

Tofu Pad Thai

I had never eaten Tofu before but Earl would order it at restaurant when ever he found it on the menu. One day I said to Earl that I would like to try tofu so he found this recipe. I found the taste of the tofu and flavors of this dish to be very pleasing. This is our go to tofu dish.

Tonight we are having Tofu Pad Thai, we use this recipe and instead of using chicken we add Tofu. We have tried this recipe with chicken but found that the chicken added nothing to the dish. One of the reasons for making the Pad Thai tonight is at Christmas I bought Earl some Peanuts from Hell as a gift, it says right on the bottle that they are Beyond Hot, we both like hot and spicy but these are just hot. We thought that by adding them into a dish it may make them palatable. When we used plain peanuts they only added texture to the dish. We are really looking forward to see what these will add.

Pad Thai


Photo By: Soup Loving Nicole

Prep Time: 40 Minutes

Cook Time: 20 Minutes

Ready In: 1 Hour

Servings: 6


1 (12 ounce) package rice noodles

2 tablespoons butter

1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces (we use Tofu)

1/4 cup vegetable oil

4 eggs

1 tablespoon white wine vinegar

2 tablespoons fish sauce

3 tablespoons white sugar

1/8 tablespoon crushed red pepper

2 cups bean sprouts

1/4 cup crushed peanuts

3 green onions, chopped

1 lemon, cut into wedges


  1. Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
  2. Heat butter in a wok or large heavy skillet. Sauté chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.


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