Pad Thai with Smoked Tofu

This veggie packed dish can be made in under 15 minutes!

This type of recipe is usually a go-to dish for a weeknight. It's super quick, easy and delicious. I've loaded in the veggies for this recipe, but whatever you have on hand will do the trick. Enjoy!

Pad Thai with Smoked Tofu


1-2 tbsp sesame oil - or other high heat oil such as, avocado, peanut or grapeseed.
1 small to medium red pepper - julienned
1/2 small red onion - julienned
1 small to medium carrot - julienned
1/2 cup shredded purple cabbage
2 handfuls of bean sprouts
Handful of green onions, chopped
1/3 of a block of smoked tofu, julienned
1 package of noodles of choice (I used soba noodles)

1 tbsp sweet chili sauce
1 tsp tamari
1 tsp Bragg liquid aminos

Garnish (optional)
Handful of crushed peanuts
Green onion slivers
Black or white sesame seeds
Sliced lime


  1. Cook noodles according to packaging and set aside.
  2. Heat a wok or large/deep pan with sesame oil on medium-high heat. When the oil is hot, toss in all the vegetables except bean sprouts and green onions.
  3. Fry the vegetables, constantly stirring them for 2 minutes. They will cook quickly so be careful not to burn them. Lower heat if necessary.
  4. Next - add in the sprouts, green onions and tofu and toss until everything is combined.
  5. Add the ingredients for the sauce and the cooked noodles. Gently toss to combine everything.
  6. Garnish and serve immediately.
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