Tofu Pad Thai Recipe

Who doesn’t love Pad Thai? Well, I’m sure plenty of people don’t, but I do. I invited my brother, Kai, and his girlfriend, Sophie, over to have dinner and hang out last night while Hungry was in San Diego with his brother. Sophie had the fun idea to cook Pad Thai for dinner. I had never made Pad Thai completely from scratch, so this was a fun project. There were certainly the ups and downs, like roasting the peanuts to perfection and then overcooking the noodles, but it’s all a part of the journey! Sophie came up with this recipe and it is really simple to do, even if the directions look lengthy. It’s basically cut, cook, and season! It’s an incredibly easy Pad Thai recipe that will make sure to load you up with your vegetables. You can add or take out whatever you’d like–make it your own and most importantly, have fun!

Chop it up

Chop it up

photo 2

Sophie and Noke cooking

 photo 5 photo 4 photo 2 (1)

Easy Pad Thai
Serves 6
A fun dinner to cook at home for the whole family

Write a review


Prep Time
15 min

Cook Time
15 min

Prep Time
15 min

Cook Time
15 min

  1. 3 cloves garlic
  2. 3 carrots
  3. 1 red bell pepper
  4. 1/2 cabbage
  5. 1/2 a bunch of green onions
  6. Olive oil
  7. Soy sauce
  8. 1 block firm tofu
  9. 3 eggs
  10. 1 package of flat thin rice noodles
  11. 1 cup bean sprouts
  12. Hoisin sauce
  13. 2 limes
  14. 1 cup peanuts
  15. Red pepper flakes
  1. Cut up carrots and red bell peppers into strips. Slice up cabbage and loosely chop up green onions
  2. Put water on to boil in a large pot
  3. Put raw peanuts in a skillet with salt on a low heat
  4. Square the tofu and put in oiled skillet, top with soy sauce. Cook tofu on medium-high heat with a lid on it
  5. Heat up a wok and saute garlic in olive oil. Add carrots, green onions, and red bell peppers for 5 minutes and add soy sauce
  6. Put in the cabbage and add soy sauce (only if low sodium)
  7. Scoot the vegetables to the side in order to scramble the eggs on the other side. Once the eggs are cooked, mix in with the vegetables
  8. Once the water in the pot is boiled, cook noodles as directed on your packet
  9. Drain noodles and put in the with vegetables and olive oil. Add the tofu. Mix together with tongs
  10. Chop the roasted peanuts
  11. Serve with lime, bean sprouts, and chopped peanuts
hungry and fit

Pad Thai always fills me with warm good memories of eating it growing up with friends and family. This will be another great addition to the string of happy memories. Even if it may seem intimidating, I want you to try it! Go out and get the veggies you want and then dive in. This is a great meal for a group and even more fun to cook with people! The most important part of journeys, whether they be exploring a new recipe or diving into a new career path, is that you should never take yourself too seriously and always allow yourself to have fun. What’s the point otherwise? Anyhow, enjoy and use this recipe to stay hungry and fit!


Noke certifiably shredded up her bed yesterday

Noke certifiably shredded up her bed yesterday

3 Responses to "Tofu Pad Thai Recipe"

Add Comment
  1. Jacque

    October 15, 2014 at 10:07 pm


    • hungryandfit

      October 21, 2014 at 9:15 pm


  2. Pingback: Our Last Few Weeks in Pics - hungry and fit