Light and Fresh Tofu Pad Thai

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Cook Time

about 6 minutes




8 ounces extra firm tofu, cut into 1” cubes,
1/2 cup flour,
1 teaspoon kosher salt,

Pad Thai:
2 tablespoons fish sauce,
2 tablespoons sugar,
1 tablespoon rice wine vinegar,
4 ounces rice stick noodles,
1 to 2 tablespoons peanut oil,
1 cup chopped scallions, divided,
2 teaspoons minced garlic,
2 whole eggs, beaten,
3 ounces bean sprouts, divided,
1/2 cup roasted salted peanuts, chopped, divided
1 lime, cut into wedgess


  1. Cover rice sticks with hot water and let soften for 10 to 15 minutes, stirring occasionally to prevent clumping.
  2. Preheat fryer to 350°F.
  3. Heat peanut oil in a skillet over medium heat and add scallions and garlic. Sauté for about 2 minutes or until fragrant. Remove scallions and garlic and place in a large bowl.
  4. Add eggs to skillet and scramble, using a spoon to break up the eggs.
  5. Add scrambled eggs to scallions and garlic.
  6. Toss tofu in flour and salt, and immediately place in a single layer in the basket and fry for about 4 minutes or until light golden brown. Drain on paper towels.
  7. In a small bowl, combine fish sauce, sugar, and rice wine vinegar.
  8. Drain noodles, and combine with bean sprouts and sauce in a bowl. Gently stir in tofu, and top with peanuts and a wedge of lime.
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