This savory tofu noodles recipe with a rich, flavorful sauce combines chewy rice noodles and crispy tofu in a perfectly balanced blend inspired by pad thai. Ready in less than 30 minutes.

A tofu and noodle stir fry with nuts and scallions on a white plate.

I learned how to make authentic pad Thai while living in Thailand, and this recipe is adapted from that recipe I learned but uses ingredients you can easily find in the US.

🧾Ingredients in this recipe

Ingredients for noodle stir fry on a countertop with text labels.
  • fish sauce – I use a fish-based fish sauce in this recipe. You can find it on Amazon.
  • vegan oyster sauce – vegan oyster sauce has a mushroom base instead of a seafood base. It works wonderfully in this recipe and I use it exclusively. You can find it on Amazon.
  • sugar – you can use palm sugar, granulated sugar, light brown sugar, or a combination of granulated and brown sugar.
  • oil – use any flavorless oil. I usually use sunflower seed oil, canola, or avocado seed oil.

See the recipe card for full information on ingredients and quantities.

👩‍🍳How to Make This Recipe

  • Tofu in a pan.
    Bring a pot of water to boil. Cook the noodles per the package instructions. Drain and set aside. In the meantime, fry the tofu in a non-stick pan with the oil until golden on all sides. Add the garlic. Fry until fragrant.
  • Scrambling eggs and tofu in a pan.
    Scramble the eggs into the pan and cook until mostly dry.
  • Saucy tofu in a pan.
    Add the bean sprouts, oyster sauce, fish sauce, and sugar, then stir well.
  • Noodles and tofu in a fry pan.
    Add the scallions. Stir to mix. The scallions should be wilted. Then add the cooked noodles. Top with chopped peanuts and serve!
the side view of a tofu noodle stir fry on a white plate.

🍜 More Easy Noodle Dinners

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Plate with noodles and tofu.

Savory Tofu Noodles (Inspired by Vegetarian Pad Thai)

5 from 14 votes
This 30-minute savory tofu noodles recipe with a rich, flavorful sauce combines chewy rice noodles and crispy tofu.
Author: Candice Walker
Print Recipe Save
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main, Main Course
Cuisine: American, Thai
Calories: 596

Ingredients

  • ½ lb. Pad Thai rice noodles
  • 1 lb. firm tofu cut into 1-inch cubes
  • 1.25 oz. scallions 1 bunch, cut into 2-inch segments, white parts also sliced down the center lengthwise
  • 4.5 oz. bean sprouts
  • 4 tsp garlic minced
  • 4 eggs
  • ¼ cup flavorless oil like sunflower seed or canola
  • 5 tbsp vegan oyster sauce
  • 1.5 tbsp fish sauce
  • 1 tbsp sugar palm or granulated
  • ⅓ cup chopped peanuts

Equipment

Instructions

  1. Bring a pot of water to boil. Cook the noodles per the package instructions. Drain and set aside.
  2. In the meantime, fry the tofu in a non-stick pan with the oil until golden on all sides. Add the garlic. Fry until fragrant.
  3. Scramble the eggs into the pan and cook until mostly dry.
  4. Add the bean sprouts, oyster sauce, fish sauce, sugar, and stir well.
  5. Add the scallions. Stir to mix. The scallions should be wilted. Then add the cooked noodles.
  6. Top with chopped peanuts and serve!

Notes

You can use palm sugar, granulated sugar, light brown sugar, or a combination of granulated and brown sugar.

Nutrition

Calories596kcalCarbohydrates61gProtein23gFat29gSaturated Fat5gCholesterol164mgSodium1322mgPotassium283mgFiber4gSugar5gVitamin A326IUVitamin C7mgCalcium215mgIron4mg

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5 from 14 votes (14 ratings without comment)

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