Gluten-Free Tofu Pad Thai

Experience the vibrant flavors of Thailand with this Gluten-Free Tofu Pad Thai, a wholesome twist on the classic takeout favorite. Perfect for those with dietary restrictions, this recipe features bouncy gluten-free rice noodles and golden-crisp tofu, all tossed in a tangy tamarind-based sauce sweetened with brown sugar and finished with a touch of heat from crushed chili flakes. Fresh veggies like carrots, bean sprouts, and green onions add layers of texture, while a sprinkle of chopped peanuts and fresh cilantro delivers that signature crunch and freshness. Ready in under 40 minutes, this quick and easy dish is ideal for weeknight dinners or casual entertaining. Serve with lime wedges for an extra zing, and watch it disappear from plates!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 400 grams Extra-firm tofu
• 250 grams Gluten-free rice noodles
• 2 tablespoons Vegetable oil
• 3 cloves Garlic
• 2 small Shallots
• 1 medium Carrots
• 100 grams Bean sprouts
• 4 stalks Green onions
• 50 grams Chopped peanuts
• 15 grams Fresh cilantro
• 2 tablespoons Tamarind paste
• 3 tablespoons Gluten-free soy sauce (or tamari)
• 1.5 tablespoons Brown sugar
• 1 medium Lime
• 0.5 teaspoons Crushed red chili flakes
• 2 tablespoons Water

Directions

Step 1

Press the tofu to remove excess liquid by wrapping it in a clean towel and setting something heavy on top, such as a skillet or books. Let it sit for at least 15 minutes, then cut it into 1-inch cubes.

Step 2

Cook the gluten-free rice noodles according to the package instructions. Drain and rinse with cold water to prevent sticking. Set aside.

Step 3

In a small bowl, whisk together tamarind paste, gluten-free soy sauce, brown sugar, lime juice, water, and chili flakes to make the sauce. Set aside.

Step 4

Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 6-8 minutes. Remove from the skillet and set aside.

Step 5

In the same skillet, add another tablespoon of vegetable oil. Sauté the minced garlic and finely chopped shallots for about 1 minute until fragrant.

Step 6

Julienne the carrot and add it to the skillet, cooking for another 2 minutes.

Step 7

Push the vegetables to one side and add the cooked rice noodles. Pour the sauce over the noodles and toss everything together until evenly coated.

Step 8

Add the crispy tofu back into the skillet along with the bean sprouts and chopped green onions. Stir-fry for another 2-3 minutes to combine and heat through.

Step 9

Divide the Pad Thai into serving bowls and garnish with chopped peanuts, fresh cilantro, and lime wedges on the side. Serve immediately.

Nutrition Facts

Serving size	1223.3 grams (1223.3g)

Amount per serving	% Daily Value*
Calories	1881

Total Fat 85.00g	109%
Saturated Fat 12.30g	62%
Polyunsaturated Fat 17.00g
Cholesterol 0mg	0%
Sodium 3175mg	138%
Total Carbohydrate 202.50g	74%
Dietary Fiber 26.70g	95%
Total Sugars 50.60g
Protein 97.10g	194%

Vitamin D 0IU	0%
Calcium 2987mg	230%
Iron 19mg	105%
Potassium 2620mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.0%

Protein: 19.8%

Carbs: 41.3%