Pad Thai (Noodle-less version)

A noodle-less version of Pad Thai

Noodle-less Pad Thai

Simple and Easy Noodle-less Pad Thai. Chicken Pad Thai at a local restaurant was one of my favorite new discoveries. My daughter sometimes wants nothing else. I’ve failed so many times trying different recipes and never quite capturing the flavor I fell in love with. Unfortunately restaurant Pad Thai seems to be getting sweeter and more “fast food” style than ever, so finding the right recipe became a more desperate but seemingly hopeless endeavor. Enter Trisha Yearwood and her friend who adopted a baby girl from Thailand”s Pad Thai Recipe. Trisha’s Southern Cooking inspired this recipe, although I diverge from her recipe and keep the simplicity and technique.

Prep Noodles and Tofu:

1. Beforehand you want to either soak your rice noodles, or if you are going vegetable and lower carb you can follow this recipe and substitute zucchini noodles: Peel, julienne and sprinkle salt in a colander to get some of the water out of the zucchini for at least 30 minutes. Rinse, squeeze, paper towel the rest of moisture.

2. Take out your tofu (I use sprouted tofu) and remove excess moisture by using paper towel on both sides with a heavy object on top to squeeze it out (or do it repeatedly with yourself).   Pad Thai IngredientsGather your ingredients:

  • Olive or Peanut Oil 2 TBSP up to 4 TBSP
  • Peanut Butter (1 TBSP or more to taste)
  • Peanuts (1/4 cup)
  • Shallot (I used half a very small onion and garlic clove)
  • Red Pepper Flakes or 1/2 tsp Chili Garlic Sauce (spice to taste or skip) 
  • 2 eggs (I like lots of egg)
  • Shredded Carrots (1/2 to 1 cup)
  • Green Onion
  • 3 parts to 1 part Fish Sauce to Raw or Brown sugar (or honey) 3 TBSP/1 TBSP (add more sugar to taste)
  • One Lime
  • Ufra Pepper (optional)– I love it, it has a deep “raisin-like” smoky flavor, with less but a more lasting build of heat.
  • Fire Roasted Red Pepper (optional)
  • Cilantro or Thai Basil (optional)


In a large sauté pan put 1 TBSP olive oil and turn to medium to medium-high heat. Cube or crumble tofu and fry in oil. When the tofu is brown but not too done add 1 TBSP peanut butter. Let pb heat into tofu until deep brown and dry. Push tofu to outside circle of pan and put another TBSP of olive oil in middle, add shallot (onion/garlic) and red pepper (it’s ok to add this later). Cook till translucent, turn heat to high. Give it a sec or two to heat up and then add one egg, scramble, then add the 2nd egg. Turn down heat and push eggs into tofu mixture. Ready your vegetables (noodles), pour in fish sauce/sugar mix, it will heat quickly and reduce, so as soon as it’s reducing throw in your noodles, mix mix mix, turn off heat, add carrots, green onion (optionally add roasted red peppers). Garnish with chopped peanuts, carrots, bean sprouts, lime and Urfa Pepper flakes.

Serve alone or with grilled chicken. Enjoy! Hope you liked it as much as I did, so happy to have an easy Pad Thai in my repertoire.



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