Veggie Pad Thai

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 Servings
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3 tablespoons chili sauce

3 tablespoons packed brown sugar

1 tablespoons water

1 tablespoons fish sauce (replace with soy sauce if desired)

1 teaspoon grated peeled fresh ginger

½ teaspoon crushed red pepper

¼ pound wide rice stick noodles

1 tablespoons vegetable oil

1 pkg Wildwood® Baked Teriyaki Tofu, cut into cubes

2 large eggs

2 garlic cloves, minced

1 cup fresh bean sprouts

½ cup diagonally cut green onions

½ cup minced fresh cilantro, divided

¼ cup coarsely chopped dry-roasted peanuts

4 lime wedges


  1. 1. Combine first 6 ingredients; set aside. Cook noodles in boiling water for 5 minutes or until done. Drain and rinse with cold water; drain well. Crack eggs in a separate bowl, stir well with a whisk. Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and saute for 20 seconds.
  2. 2. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions and ¼ cup cilantro, and cook 3 minutes or until thoroughly heated.
  3. 3. Garnish with chopped peanuts and cilantro.
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