Vegetable and Tofu Pad Thai | Everyday Food with Sarah Carey

Going vegetarian doesn't mean you have to eat tofu all the time, but with this recipe in your meatless arsenal, you might just want to. It's an easy take on pad thai and while it's not exactly authentic, it's not takeout either! So give it a try.
Sarah's Tip of the Day:
To make this dish, you'll need rice noodles along with firm tofu and eggs (I'm doubling down on the meatless protein sources today, but if you want to make this vegan, just leave out the egg). You'll also need carrots, garlic, and scallions, plus lime juice, soy sauce, chili sauce, brown sugar, and vegetable oil for the sauce. Top it off with some peanuts and fresh cilantro, and you've made a dinner that's actually faster than Thai takeout. Watch the video and I'll show you a few tricks for cooking with rice noodles -- they're done before you know it!
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Recipe Ingredients:
8 ounces dried wide, flat rice noodles
1/4 cup fresh lime juice, plus lime wedges for serving (3 limes)
3 tablespoons soy sauce or fish sauce
1 tablespoon chili sauce, such as Sriracha
1 tablespoon packed dark-brown sugar
2 tablespoons vegetable oil
2 large eggs, lightly beaten
1 package (14 ounces) firm tofu, drained, thinly sliced, and patted dry
2 medium carrots, peeled and shredded
2 garlic cloves, minced
8 scallions, white and green parts separated and thinly sliced
Coarse salt
2 tablespoons roasted salted peanuts, chopped
1/4 cup fresh cilantro leaves
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Nutritional Info:
Per serv (serves 4): 473 cal; 18 g fat; 20 g protein; 61 g carb; 4 g fiber
More Vegetarian Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Vegetable and Tofu Pad Thai | Everyday Food with Sarah Carey