Sugar-Free Tofu Pad Thai

Elevate your weeknight dinner game with this vibrant Sugar-Free Tofu Pad Thai, a wholesome twist on the classic Thai street food favorite. Packed with protein-rich extra firm tofu, chewy rice noodles, and a medley of fresh veggies like bean sprouts and julienned carrots, this dish is bursting with flavor and nutrition. The zesty, umami-forward sauce is crafted with tamarind paste, coconut aminos, and optional vegan fish sauce, offering a naturally sugar-free alternative to traditional sweetened versions. With minimal prep time and an easy-to-follow technique, you'll sauté the tofu until perfectly golden, scramble savory eggs, and toss everything together in one skillet for effortless cleanup. Finished with a sprinkling of crushed peanuts, green onions, and fresh lime juice, this guilt-free Pad Thai delivers authentic taste without added sugars. Perfect for vegans, vegetarians, or anyone seeking a healthier dinner option, this recipe is a flavorful crowd-pleaser that’s ready in just 35 minutes.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Extra firm tofu
• 200 grams Rice noodles
• 3 cloves Garlic
• 2 medium Shallots
• 2 large Eggs
• 100 grams Bean sprouts
• 1 medium Carrot (julienned)
• 2 stalks Green onion
• 30 grams Crushed peanuts (unsalted)
• 1 whole Fresh lime
• 60 ml Coconut aminos
• 30 ml Fish sauce (optional for non-vegans or substitute with vegan fish sauce)
• 1 tablespoon Tamarind paste
• 0.5 teaspoon Crushed red pepper flakes
• 2 tablespoons Sesame oil
• 60 ml Water
• 0.5 teaspoon Salt

Directions

Step 1

Press the tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top. Let it sit for 15 minutes, then cut into 1-inch cubes.

Step 2

Cook the rice noodles according to the package instructions. Drain and set aside.

Step 3

Finely mince the garlic and slice the shallots thinly. In a small bowl, whisk together the coconut aminos, tamarind paste, water, and fish sauce (if using). Set this sauce aside.

Step 4

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and sauté until golden brown on all sides, about 5-6 minutes. Remove the tofu from the pan and set aside.

Step 5

Add the remaining sesame oil to the skillet. Sauté the garlic and shallots until fragrant, about 1 minute.

Step 6

Push the garlic and shallots to one side of the skillet and crack the eggs onto the other side. Scramble the eggs until cooked through, then mix them together with the garlic and shallots.

Step 7

Add the cooked rice noodles to the skillet, followed by the sauce mixture. Toss well to coat the noodles evenly.

Step 8

Add the bean sprouts, julienned carrot, and sautéed tofu to the skillet. Cook for another 2-3 minutes, stirring frequently.

Step 9

Remove from heat and garnish with chopped green onions, crushed peanuts, and a squeeze of fresh lime juice. Sprinkle with red pepper flakes for some heat if desired.

Step 10

Serve immediately while hot and enjoy your sugar-free tofu Pad Thai!

Nutrition Facts

Serving size	(1285.1g)

Amount per serving	% Daily Value*
Calories	1631.9

Total Fat 88.4g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 11.8g
Cholesterol 372mg	0%
Sodium 5847.0mg	0%
Total Carbohydrate 122.0g	0%
Dietary Fiber 23.7g	0%
Total Sugars 40.9g
Protein 98.1g	0%

Vitamin D 82IU	0%
Calcium 2954.6mg	0%
Iron 17.4mg	0%
Potassium 2235.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 23.4%

Carbs: 29.1%