Friday, January 10, 2014

Vegetable and Tofu Pad Thai

I have a wok that sits on my gas stove in a circular ring. It works great and the clean-up is minimal. It's especially nice for turning out quick and healthy meals. The idea is to use lots of fresh vegetables and a small amount of protein. The prepping takes the most amount of time and it's important to have everything prepared before you fire up the wok.

I've been experimenting with recipes. This particular one makes a great week-night dinner that's fast and easy. Recipe has been slightly adapted from "Martha" website. You can easily substitute different vegetables and use beef, pork, chicken or tofu for your protein.


8 ounces dried wide, flat rice noodles
1/4 cup fresh lime juice, plus lime wedges for serving
3 tablespoons soy sauce or fish sauce
1 tablespoon chili sauce such as Sriracha
1 tablespoon packed dark-brown sugar
3 tablespoons vegetable oil ( I used peanut oil)
2 large eggs (slightly beaten)
1 package 14-ounces firm tofu (drained, thinly sliced, and patted dry) (I used 3/4 package)
1 small zucchini shredded
2 garlic cloves (minced)
8 scallions (white and green parts, separated and thinly sliced)
1 hand full spinach leaves (chopped)
2 tablespoons roasted salted peanuts (chopped)
1/4 cup cilantro leaves

To prepare:

Soak noodles according to directions, drain. In a small bowl whisk together lime juice, soy sauce, chili sauce and brown sugar.

In a large non-stick skillet or wok, heat 1 tablespoon oil over medium-high heat, tilting to coat pan. Add eggs, and cook until just about set, 1 minute. Transfer eggs to cutting board and cut crosswise into thin strips, set aside. Add 1 tablespoon oil, then tofu in a single layer and cook until golden brown on both sides. Remove from wok, set aside. Add 1 tablespoon oil then garlic, spinach, zucchini and scallion whites, cook until softened about 3-5 minutes, (depending upon vegetables you use). Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute. Add eggs and tofu and gently toss to combine.

Plate and top with peanuts, cilantro and scallion greens. Serve with lime wedges. Enjoy!

Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.


  1. This is one of my favorite dishes! I love pad thai. Always have! Looks so yummy.

    Thanks for visiting my blog!

    1. Thanks Tammy, we are trying more vegetarian dishes right now.