Veggie Noodle Tofu Pad Thai


Veggie Noodle Tofu Pad Thai

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Recipe Data


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Servings and Ingredients

Serves 6
¼ c. Hy-Vee packed brown sugar
¼ c. Hy-Vee less sodium soy sauce
2 tbsp. rice vinegar
1 tbsp. fresh lime juice
1 medium zucchini, ends trimmed and cut crosswise into 3-inch lengths
1 medium summer squash, ends trimmed and cut crosswise into 3-inch lengths
2 large carrots, peeled, ends trimmed and cut crosswise into 3-inch lengths
2 tbsp. Hy-Vee canola oil, divided
1 lbs. extra-firm tofu, cut into small pieces and patted dry with paper towels
1 red bell pepper, sliced into thin strips and strips halved
4 green onions, chopped
4 clove(s) garlic, minced
3 Hy-Vee large eggs, slightly beaten
¼ c. unsalted peanuts, chopped
Fresh cilantro leaves, for garnish


  1. In a small bowl, whisk together brown sugar, soy sauce, rice vinegar and lime juice; set aside.
  2. Attach spiralizer blade for making thin, round noodles similar to spaghetti. Spiralize zucchini, summer squash and carrots, placing each in a separate bowl.
  3. In a very large skillet, heat 1 tablespoon oil over medium-high heat. Add tofu. Stir fry for 4 to 6 minutes. Transfer tofu to a bowl; keep warm.
  4. Add remaining 1 tablespoon oil and carrots to skillet. Stir fry for 2 minutes. Add bell pepper, green onions and garlic. Cook for 1 minute more.
  5. Push vegetables from center of skillet. Add eggs; cook until eggs are cooked through. Add tofu, noodles and sauce; toss together and heat through.
  6. Serve warm topped with peanuts and, if desired, cilantro leaves.

Nutrition facts


280 Calories per serving

Amounts Per Serving

  • Total Fat: 12g
  • Cholesterol: 150mg
  • Sodium: 680mg
  • Total Carbohydrates: 18g
  • Protein: 23g

Daily Values

Vitamin A 90%
Vitamin C 70%
Iron 8%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Spring 2016.