Inspired by pad thai, this Rice Noodle Stir Fry with Tofu comes together in less than 30 minutes, and the leftovers are equally as delicious the next day. Easy noodle dishes are a great weeknight dinner recipe because they come together quickly, so work this one into your rotation!
Why this Recipe Works
My method gets the tofu extra crispy with a pillowy soft interior. The ideal combo!
The noodles are cooked separately, making sure they are perfectly cooked before adding them to the stir fry. This also makes it so you can cook them at the same time as the stir fry, getting you this dish on the table in less than 30 minutes.
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 & Substitutions
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.
How to Make this Recipe
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, and sugar, then stir well.
Add the scallions. Stir to mix. The scallions should be wilted. Then add the cooked noodles. Top with chopped peanuts and serve!
More Easy Noodle Dinners
I love a comforting noodle dish, and here are some of my favorite, easy recipes.
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Rice Noodle Stir Fry with Tofu
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Ingredients
- 1/2 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
- 1/4 cup flavorless oil like sunflower seed or canola
- 5 tbsp vegan oyster sauce
- 1.5 tbsp fish sauce
- 1 tbsp sugar palm or granulated
- 1/3 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!