Nut-Free Tofu Pad Thai

Discover the vibrant flavors of this Nut-Free Tofu Pad Thai, a fresh twist on a beloved classic that’s perfect for those with nut allergies or dietary restrictions. This quick and easy stir-fry combines tender rice noodles, crispy golden tofu, and a tangy, nut-free sauce made with sunflower seed butter or creamy tahini. Packed with colorful veggies like bean sprouts, julienned carrots, and scallions, this dish delivers a satisfying balance of texture and flavor. The recipe is versatile—omit the eggs for a vegan option—and ready in just 35 minutes, making it ideal for busy weeknights. Garnish with fresh cilantro, a dash of chili flakes, and a squeeze of lime for a zesty, restaurant-quality meal you’ll love! Perfect for anyone seeking a healthy, allergen-friendly alternative to traditional Pad Thai, this dish is as comforting as it is accessible.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 8 oz Rice noodles
• 14 oz Firm tofu
• 3 tbsp Soy sauce (or tamari for gluten-free)
• 3 tbsp Lime juice
• 2 tbsp Brown sugar
• 1.5 tbsp Rice vinegar
• 1 tbsp Sunflower seed butter (or tahini for nut-free creaminess)
• 2 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 2 Eggs (optional, omit for vegan)
• 1 cup Bean sprouts
• 0.5 cup Scallions, chopped
• 1 Carrot, julienned
• 0.25 cup Cilantro, chopped (optional)
• 0.5 tsp Red chili flakes (optional, for heat)

Directions

Step 1

Soak the rice noodles according to the package instructions until they are pliable but still slightly firm. Drain and set aside.

Step 2

Press the firm tofu to remove excess water. Then cut it into 1/2-inch cubes.

Step 3

In a small bowl, whisk together soy sauce, lime juice, brown sugar, rice vinegar, and sunflower seed butter until smooth. Set the sauce 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, flipping occasionally, until golden and crispy on all sides (about 8 minutes). Remove from the pan and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and cook for 1 minute, or until fragrant.

Step 6

If using eggs, push the garlic to one side of the pan and scramble the eggs on the other side until fully cooked. If not, move directly to the next step.

Step 7

Add the soaked rice noodles to the skillet, followed by the sauce. Toss everything together to evenly coat the noodles.

Step 8

Stir in the cooked tofu, bean sprouts, scallions, and julienned carrot. Cook for another 2-3 minutes, stirring constantly, until the vegetables are tender-crisp and everything is heated through.

Step 9

Remove the skillet from heat and garnish with cilantro and a pinch of red chili flakes if desired.

Step 10

Serve immediately with lime wedges on the side for an extra burst of flavor.

Nutrition Facts

Serving size	1291.8 grams (1291.8g)

Amount per serving	% Daily Value*
Calories	1271

Total Fat 65.50g	84%
Saturated Fat 10.40g	52%
Polyunsaturated Fat 16.90g
Cholesterol 372mg	124%
Sodium 3926mg	171%
Total Carbohydrate 122.50g	45%
Dietary Fiber 17.40g	62%
Total Sugars 36.80g
Protein 73.00g	146%

Vitamin D 82IU	410%
Calcium 880mg	68%
Iron 13mg	71%
Potassium 2033mg	43%

*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: 43.0%

Protein: 21.3%

Carbs: 35.7%