Better Than Take Out Pad Thai Noodles

Restaurant-style Pad Thai noodles with tofu, jalapeño and peanuts in a savory sweet sauce. No Yolks® brings a cholesterol-free noodle to this dish that will always cook up firm and delicious.


3 cups No Yolks® Extra Broad Noodles
1 Tbsp vegetable oil
8 oz extra firm tofu, drained and cubed
egg whites
1 tsp sesame oil
1/2 tsp salt
2 cups bean sprouts
1/4 cup green onion, sliced
6 oz Pad Thai Sauce
  dry roasted peanuts, chopped (optional)
  fresh cilantro leaves, chopped (optional)
  jalapeño pepper slices (optional)
  lime wedges (optional)


1.  Prepare noodles according to package directions.

2.  Meanwhile, heat oil over high heat in a large wok or skillet.  Add tofu and fry until lightly brown on all sides, about 5 minutes. 

3.  In a small bowl, whisk together egg whites, sesame oil and salt.  Pour egg white mixture over tofu and quickly stir-fry for 30 seconds. 

4.  Immediately add drained noodles, bean sprouts, green onions and Pad Thai sauce.  Stir-fry until all noodles are coated with sauce, about 1 to 2 minutes.

5.  Serve topped with peanuts, cilantro, jalapeño and lime wedges.

Serves 4

Made with:

No Yolks® Extra Broad Noodles