5 from 3 votes

Pad Thai with Crispy Tofu

 May 16, 2019

Introducing the Kalejunkie version of Pad Thai – which means that it’s not going to be a traditional Pad Thai, because I don’t know all the ins-and-outs and secrets of Pad Thai, but I do know how to make my own version, which is pretty kick-ass, even if it’s not exactly traditional. So just go with me and make it. You won’t be disappointed!

I created this recipe using tofu, at the request of so many of you, who asked for more plant-based dinner options. This is for you. Make sure you pick up extra firm tofu from the grocery store, because the key to getting that tofu nice and crispy is to get as much liquid out of the tofu as possible. The other tofu versions just won’t cut it.

If you don’t want to use tofu, you can leave it out all together. The sauce is flavorful enough on it’s own to carry this recipe without anything extra. That said, I do love protein in my meals, especially at dinnertime, so I just substitute the tofu for chicken breast, shrimp, and even beef! You’ll want to prepare it the same way as the tofu, except that you don’t need to drain any moisture from those other protein sources 🙂

To garnish this dish, I recommend adding sesame seeds, crushed peanuts, and maybe even some jalapeño peppers. It’s up to you! 

If you make this dish, be sure to rate it and leave a comment below, and tag me on Instagram with your creations. I love seeing them and I have been known to repost. So get to it, and enjoy!


5 from 3 votes
Nicole Modic
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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  • one package extra firm organic, non-GMO tofu
  • 1 red bell pepper, sliced into thin pieces
  • 1 cup shredded carrots
  • 1 bunch scallions, chopped
  • 1 onion, sliced thin 
  • ½ cup coconut aminos
  • 2 tbsp maple syrup
  • 3 tbsp sesame oil 
  • 3 cloves garlic, mashed
  • 1 tsp salt
  • 1 tsp black pepper
  • 4 tbsp cooking oil of choice (I recommend avocado or coconut oil)
  • 1 package rice noodles (I used Lotus Foods)


  • Cut tofu into small squares (about 1 inch square cubes). 
  • Use a paper towel to gently press out a little of the moisture. 
  • In a large non stick skillet, add 2 tb of the cooking oil, and turn on the stove to medium heat. 
  • Once pan is coated well with the oil, add the tofu and don’t touch! 
  • After 4-5 min on one side, gently flip to the other, for another 4-5 minutes. 
  • While that’s cooking, chop up all your veggies, mash the garlic, and set aside. 
  • Once the tofu is done, remove pan from heat, transfer tofu to a plate, and set aside. 
  • Bring a pot of water to a boil and prepare the pasta according to package instructions. 
  • In the same pan that was used for the tofu, add remaining 2 tb of cooking oil, along with the bell pepper, onion, carrots, garlic, salt and pepper. 
  • After about 5-7 minutes, add the pasta to the pan, along with the coconut aminos, maple syrup, and sesame oil. 
  • Use tongs to mix everything together and coat evenly. 
  • Add the crispy tofu back to the pan.
  • Plate your meal and enjoy!

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  1. 5 stars
    This was bomb! So easy and tasty. Didn’t have coconut aminos so used 1/4 cup soy sauce instead and it was perfect!

    • Woohoo! I am so thrilled to hear that you loved this recipe, Kathleen! Thank you so much for making it, and for leaving such a sweet review!

  2. 5 stars
    Great recipe! Family really enjoyed it. I’ve made few of your recipes and they’ve been delicious. I really enjoy the way you list ingredients and explain everything step by step. I’m a beginner in the kitchen and your website has been very helpful and the food has been absolutely delicious. Thank you