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Rice Noodle Stir Fry with Tofu
Easy noodle dishes are a great weeknight dinner recipe because they come together quickly. This dish with tofu, inspired by pad Thai, comes together in less than 30 minutes, and the leftovers are just as delicious.
Course
Main, Main Course
Cuisine
American, Thai
Diet
Kosher, Vegetarian
Prep Time
10
minutes
Cook Time
15
minutes
Total Time
25
minutes
Servings
4
Calories
596
kcal
Author
Candice
Equipment
Non-Stick Pan
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
teaspoon
garlic
minced
4
eggs
¼
cup
flavorless oil
like sunflower seed or canola
5
tablespoon
vegan oyster sauce
1.5
tablespoon
fish sauce
1
tablespoon
sugar
palm or granulated
⅓
cup
chopped peanuts
Instructions
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.
Scramble the eggs into the pan and cook until mostly dry.
Add the bean sprouts, oyster sauce, fish sauce, sugar, and stir well.
Add the scallions. Stir to mix. The scallions should be wilted. Then add the cooked noodles.
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
Calories:
596
kcal
|
Carbohydrates:
61
g
|
Protein:
23
g
|
Fat:
29
g
|
Saturated Fat:
5
g
|
Cholesterol:
164
mg
|
Sodium:
1322
mg
|
Potassium:
283
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
326
IU
|
Vitamin C:
7
mg
|
Calcium:
215
mg
|
Iron:
4
mg