Thai Noodles with Tofu & Veggies

Thai Noodles with Tofu & Veggies | Living Healthy in Seattle

Once again, I was craving Thai food but didn’t want allllll the sugar that Americanized Thai dishes normally contain.

Yeah, apparently real deal Thai food is less sweet and more savory.

And therefore healthier.

Don’t get me wrong, I do loveee me some sugary pad see ew.

But a lot of recipes out there call for oyster sauce or fish sauce or both… who knows what they actually throw in your take out box.

For some reason that stuff kind of weirds me out.

Anyway.

This recipe is quite simple and you don’t have to invest in a big bottle of fishy sauce.

So it’s vegetarian, yay yay!

Leave out the egg and you’ve got yourself a vegan situation.

I’m always a happy camper (the warm weather, zero bugs, actual flushing toilets kind) when I can get my hands on fresh rice noodles, but dried, boxed rice noodles will do.

Bonus points if you grab brown rice noodles.

For protein we’re cubing up firm tofu, but if you do enjoy meat, feel free to use chicken instead.

Crisp-tender broccoli and fresh baby spinach introduce some much welcomed green.

Peas and carrots would be nice too.

The more the merrier when it comes to veggies on my plate.

The simple sauce is composed of reduced sodium tamari, dark soy sauce (pick up a gluten-free brand if necessary), coconut sugar, crushed red pepper flakes, fresh ground black pepper, and a splash or two of rice vinegar to balance out all the flavors.

Now put that wok to work!

P.S. Adjust the ingredients to suit your taste. Enjoy a sweeter dish? Toss in more coconut sugar. Want to spice it up? Go crazy with the red and black pepper.

P.P.S. Be sure to carefully fold all of your ingredients together when cooking. The noods and tofu are quite delicate.

P.P.P.S. If your tummy can handle garlic, chopped up a few cloves and add those guys in right before the noodles and tofu.

Thai Noodles with Tofu & Veggies

Serves 4

  • 12 ounces dried brown rice noodles (Pad Thai noodles in a box)
  • 2 tablespoons peanut oil (plus more if necessary)
  • 5 cups chopped broccoli
  • 14 ounces firm tofu; drained, excess moisture pressed out, cubed
  • 3 tablespoons reduced sodium tamari
  • 4 1/2 teaspoons dark soy sauce (use gluten-free brand if necessary)
  • 2 teaspoons coconut sugar, or to taste (use more if you like a sweeter sauce)
  • Crushed red pepper flakes, to taste
  • Fresh ground black pepper, to taste
  • 4 large eggs, optional (leave out if vegan); beaten
  • 3 handfuls fresh baby spinach
  • 1 tablespoon rice vinegar, plus more for serving
  1. Cover the noodles in hot water and let them soften for 8 minutes. Drain and set aside.
  2. Meanwhile, heat a large pan over medium heat. Add the oil and sauté the broccoli for about 7 minutes or until crisp tender.
  3. Gently fold in the tofu and noodles.
  4. Whisk the tamari, dark soy sauce, and coconut sugar together. Reduce the heat to low, and carefully pour in the sauce.
  5. Season with red pepper flakes and black pepper.
  6. Increase the heat to medium again, then gently fold the ingredients until everything is evenly coated, cooking for about 3 minutes.
  7. If using eggs, push the ingredients in the hot pan to the side and add more oil to the pan before pouring in the eggs. Scramble for about 30 seconds, then fold the eggs into the noodle mixture.
  8. Fold the spinach into the noodles then add the vinegar and cook for one more minute.
  9. Serve with more red pepper, black pepper, and vinegar.

 

 

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