Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
6 servings (serving size: 1 1/3 cups noodle mixture, 2 teaspoons cilantro, about 1 teaspoon peanuts, and 1 lime wedge)

Crispy bits of pan-fried tofu and scrambled egg are the proteins in this meat-free version of the popular Thai dish. Give yourself about 25 minutes to pull it all together. If you're serving strict vegetarians, substitute vegetarian soy sauce for the Thai fish sauce.

How to Make It

Step 1

Combine first 6 ingredients; set aside.

Step 2

Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.

Step 3

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.

Step 4

Combine egg whites and egg, stirring well with a whisk.

Step 5

Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and sauté for 10 seconds. 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 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.

Step 6

Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.

Ratings & Reviews

Lay off the chile sauce

April 26, 2016
Pad Thai... if you've got a pad, put it under your ass for after eating this meal. This is an ungodly amount of chile sauce! I spent over an hour preparing this and was thoroughly disappointed to find that the meal was way too spicy. I'd say use 1/3 or even less to let the other flavors come through. Also not looking forward the impending stomach pains and potential fights over the toilet between my boyfriend and I tonight. Find another recipe folks. 

MaddieClaire's Review

March 28, 2014

dbenke's Review

January 28, 2013
Not a vegetarian recipe, it contains 'fish sauce'. Try relabeling it as 'Vegetable Pad Thai'.

EllenDeller's Review

August 23, 2012
I liked this recipe but not half as much as the other pad thai recipe with coconut milk. I used a bit more than 1/2 sweet thai chili sauce and a little less than half sirracha, and I cut the brown sugar in half, but otherwise followed the recipe exactly. Portion sizes are ample, and it's very filling. Served with some steamed broccoli with a drizzle of sesame oil on top.

Debbie17's Review

July 01, 2011
I substitute all thai sweet chili sauce and love it, as does my husband and 4 yr old.

gstegman's Review

April 08, 2011

karendb's Review

December 15, 2010
I agree that this recipe shouldn't be called vegetarian as written. That said, I used this recipe as a guide and the dish turned out well. I added broccoli and lightly sauteed napa cabbage instead of bean sprouts. I used sriracha but used only about 1/3 cup because sriracha is so spicy.

Tumbles's Review

July 30, 2010
Uck. If you know what really good Phad Thai tastes like DO NOT try this recipe. You will hate it. It is absolutely because of the Heinz Chili Sauce. I almost pitched it but decided to smother it with more cilantro, sprouts, lime and peanuts. Was barely edible. I should have listened to my inner voice in the store telling me to buy the Thai Chili Sauce instead, but I trusted the 5 star reviewers. BIG mistake.

Blervis's Review

June 11, 2010
Soooo yummy. Not complicated. Some ingredients not easy to find, but easy to substitute. I used stir fry egg noodles instead of rice noodles and jalapeno pepper instead of seranno chile.

assetme's Review

May 25, 2010
How is this vegetarian with fish sauce in it? I was excited to see a "vegetarian" pad thai recipe but once I read the ingredients was quickly disappointed...............