Nut-Free Tofu Pad Thai
Say goodbye to nut allergies and hello to bold, satisfying flavors with this Nut-Free Tofu Pad Thai! This easy, crowd-pleasing recipe features classic stir-fried rice noodles tossed in a silky sunflower seed butter sauce (or tahini for a nut-free alternative), combined with crispy tofu, vibrant vegetables, and aromatic garlic. Perfectly customizable for vegan or gluten-free diets, this dish comes together in just 35 minutes—ideal for a quick yet nutritious weeknight dinner. Garnished with fresh cilantro, a squeeze of lime, and optional chili flakes, it's a delightful blend of tangy, savory, and mildly sweet flavors. Whether you're serving up hearty portions for your family or impressing guests, this allergen-friendly pad Thai guarantees a deliciously wholesome meal without compromise!
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 14 oz Firm tofu
- 3 tbsp Soy sauce (or tamari for gluten-free)
- 3 tbsp Lime juice
- 2 tbsp Brown sugar
- 1.5 tbsp Rice vinegar
- 1 tbsp Sunflower seed butter (or tahini for nut-free creaminess)
- 2 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 2 Eggs (optional, omit for vegan)
- 1 cup Bean sprouts
- 0.5 cup Scallions, chopped
- 1 Carrot, julienned
- 0.25 cup Cilantro, chopped (optional)
- 0.5 tsp Red chili flakes (optional, for heat)
Instructions
Soak the rice noodles according to the package instructions until they are pliable but still slightly firm. Drain and set aside.
Press the firm tofu to remove excess water. Then cut it into 1/2-inch cubes.
In a small bowl, whisk together soy sauce, lime juice, brown sugar, rice vinegar, and sunflower seed butter until smooth. Set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook, flipping occasionally, until golden and crispy on all sides (about 8 minutes). Remove from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and cook for 1 minute, or until fragrant.
If using eggs, push the garlic to one side of the pan and scramble the eggs on the other side until fully cooked. If not, move directly to the next step.
Add the soaked rice noodles to the skillet, followed by the sauce. Toss everything together to evenly coat the noodles.
Stir in the cooked tofu, bean sprouts, scallions, and julienned carrot. Cook for another 2-3 minutes, stirring constantly, until the vegetables are tender-crisp and everything is heated through.
Remove the skillet from heat and garnish with cilantro and a pinch of red chili flakes if desired.
Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3926 mg | 171% | |
| Total Carbohydrate | 122.5 g | 45% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 36.8 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 880 mg | 68% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
