Egg-free Nut-free Pad Thai
Delicious, tasty and allergy-friendly so the whole family can enjoy!
Servings Prep Time
6 10minutes
Cook Time
10minutes
Servings Prep Time
6 10minutes
Cook Time
10minutes
Ingredients
For Sauce
Instructions
  1. Bring a pot of water to a boil. Blanch the bean sprouts in boiling water for approximately 30 seconds, remove, and drain well. When the water returns to a boil, add noodles. Cook for 3 to 5 minutes until tender but firm; drain and rinse under cold water.
  2. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl; set aside.
  3. Heat the oil in a wok or large skillet over medium-high heat. Fry the garlic for a few seconds. Add the carrot, and cook for one minute. Add the tofu, bean sprouts and green onion and continue to cook and toss together for another 2 minutes.
  4. Pour in the sauce and toss together. Tofu will start to crumble to resemble scrambled eggs.
Recipe Notes

Add cooked chicken, shrimp, beef or pork to this recipe for non-vegetarian versions.

View detailed photos and instructions for Easy Egg-free Nut-free Pad Thai.