Add some tofu to your pad thai, from our friends at Whole Foods


  • 8 ounces 1/4-inch wide dried rice noodles
  • 3 tablespoons gluten-free reduced-sodium soy sauce
  • 1 tablespoon lemon juice
  • 1/2 tablespoon agave nectar
  • 1/4 teaspoon crushed red chile flakes (optional)
  • 2 tablespoons expeller-pressed peanut oil
  • 2 tablespoons finely chopped garlic
  • 8 ounces Asian-style baked tofu, cut into 1/4-inch slices
  • 4 green onions, thickly sliced
  • 1 cup mung bean sprouts
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup finely chopped dry-roasted peanuts
  • 1 lemon, cut into wedges


Place rice noodles in a bowl and add enough cold water to cover. Soak for 45 minutes, then drain. Bring a large pot of water to a boil. Add soaked noodles and cook until just tender, about 1 minute. Drain well and set aside.

In a small bowl, combine soy sauce, lemon juice, agave nectar and red pepper flakes, if using. Set aside.

In a large skillet, heat oil over medium high heat. Add garlic and cook until fragrant, about 30 seconds. Add tofu and green onions, and cook for 3 minutes, or until green onions are tender and bright green.

Add noodles, bean sprouts and soy sauce mixture to skillet and gently toss to combine. Spoon into a serving bowl and sprinkle with cilantro and peanuts. Garnish with lemon wedges and serve.

Nutritional Info

Per Serving: 470 calories (180 from fat), 20g total fat, 3g saturated fat, 0mg cholesterol, 420mg sodium, 56g carbohydrate (3g dietary fiber, 4g sugar), 17g protein