Quick Vegetarian Pad Thai (20 Minutes)

aka The Bangkok Express

My kids are notoriously picky, but this pad thai? Gone in minutes. Every single time. I started making it on those chaotic Tuesday nights when homework runs late and nobody wants to wait for dinner. The secret is having the sauce pre-mixed — once that’s done, the whole thing comes together faster than you can set the table. It’s tangy, a little sweet, and has that perfect chew from the rice noodles that my whole family is obsessed with. No takeout can compete with this one.

Ingredients

• 8 ounces flat rice noodles (pad thai style)
• 2 large eggs, lightly beaten
• 2 tablespoons avocado oil, divided
• 1 cup firm tofu, pressed and cut into ½-inch cubes (or use Pumfu pumpkin seed tofu for soy-free)
• 1 cup bean sprouts
• 3 green onions, sliced into 1-inch pieces
• 3 cloves garlic, minced
• For the sauce:
• 3 tablespoons coconut aminos
• 2 tablespoons fresh lime juice
• 1 tablespoon raw honey
• 1 tablespoon creamy almond butter (no added oils or sugar)
• 1 teaspoon sesame oil
• ½ teaspoon red chili flakes
• For topping:
• ¼ cup crushed roasted peanuts (unsalted)
• Fresh cilantro leaves
• Lime wedges

Instructions

1. Soak the noodles: Place rice noodles in a large bowl and cover with boiling water. Let soak for 6-8 minutes until pliable but still slightly firm (they’ll finish cooking in the wok). Drain and set aside.
2. Mix the sauce: In a small bowl, whisk together coconut aminos, lime juice, raw honey, almond butter, sesame oil, and chili flakes until smooth. Set aside.
3. Cook the tofu: Heat 1 tablespoon avocado oil in a large wok or skillet over high heat until almost smoking. Add the tofu cubes in a single layer and cook without stirring for 2-3 minutes until golden on one side. Flip and cook 2 more minutes. Remove to a plate.
4. Scramble the eggs: Add remaining 1 tablespoon avocado oil to the same wok. Pour in the beaten eggs and scramble quickly with a spatula for about 30 seconds until just set. Break into small pieces.
5. Combine everything: Add garlic to the wok, stir for 15 seconds. Add drained noodles, the sauce, tofu, bean sprouts, and green onions. Toss everything together over high heat for 2-3 minutes until the noodles are coated and heated through.
6. Serve: Divide among bowls, top with crushed peanuts, fresh cilantro, and a squeeze of lime.

Tips

• Don’t over-soak the noodles — they should be bendy but not mushy. They’ll finish cooking in the wok.
• Press tofu for at least 15 minutes with a towel and heavy pan to remove moisture for crispier results.
• To make this egg-free, skip the eggs and add extra tofu.
• The sauce can be mixed ahead and stored in the fridge for up to 5 days.
• Swap almond butter for sunflower seed butter if you have a nut allergy.