Dinner

Spicy Pad Thai with Crispy Tofu

Prep 10 mins
Total 36 mins

Easy
Serves 4

A low carb and low fat Thai cuisine classic, this Spicy Pad Thai with Crispy Tofu is a delicious and easy dish!

TIP: To make this vegan, swap the fish sauce for a veggie-friendly alternative.

Compatible with

Ninja® Foodi® XL Pressure Cooker Steam Fryer with SmartLid™
Recipes Buy

Contains Fish
Contains Soybeans
Contains Peanuts

Cooking mode

Step-by-step instruction without your screen going to sleep

1 package (420g) rice noodles

LEVEL 1 (BOTTOM OF POT)

360ml water, for steaming

LEVEL 2 (BOTTOM LAYER OF RACK)

63g snow snap peas, trimmed
71g broccoli florets
1 large carrot, peeled, julienned
1 tablespoon olive oil
1/2 teaspoon kosher salt

LEVEL 3 (TOP LAYER OF RACK)

1 package (420g) extra firm tofu, pressed, cut in 3/4-inch (1.875cm) cubes
2 tablespoons corn starch
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Nonstick cooking spray

PAD THAI SAUCE

2 tablespoons fish sauce
2 tablespoons granulated sugar
2 tablespoons rice wine vinegar
1 tablespoon sriracha
Juice of 1 lime

FOR SERVING (optional)

55g crushed roasted peanuts
2 tablespoons Thai basil, chopped
2 tablespoons cilantro, chopped
Lime wedges

1 package (14 ounces rice noodles

LEVEL 1 (BOTTOM OF POT)

1 1/2 cups water, for steaming

LEVEL 2 (BOTTOM LAYER OF RACK)

1 cup snow snap peas, trimmed
1 cup broccoli florets
1 large carrot, peeled, julienned
1 tablespoon olive oil
1/2 teaspoon kosher salt

LEVEL 3 (TOP LAYER OF RACK)

1 package (14 ounce) extra firm tofu, pressed, cut in 3/4-inch (1.875cm) cubes
2 tablespoons corn starch
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Nonstick cooking spray

PAD THAI SAUCE

2 tablespoons fish sauce
2 tablespoons granulated sugar
2 tablespoons rice wine vinegar
1 tablespoon sriracha
Juice of 1 lime

FOR SERVING (optional)

1/2 cup crushed roasted peanuts
2 tablespoons Thai basil, chopped
2 tablespoons cilantro, chopped
Lime wedges

Utensils

Aluminum Foil
Large Bowl
Two Medium Bowls

Step 1

Place the rice noodles in a large bowl of warm tap water, then set aside.
Step 2

Place all Level 2 ingredients in a medium bowl and toss until fully combined.
Step 3

Place all Level 3 ingredients in a separate medium bowl and toss until the tofu is fully coated.
Step 4

Add 1 1/2 cups of water to the pot.
Step 5

Place the bottom layer of the Deluxe Reversible Rack in the lower position and cover with aluminum foil, then place the rack in the pot. Place the vegetable mixture on top of the rack.
Step 6

Slide the Deluxe Layer through the lower layer’s handles. Cover rack with aluminum foil and spray the foil with nonstick spray. Place the tofu mixture on top of the Deluxe Layer.
Step 7

Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 390°F, and set time to 15 minutes. Press START/STOP to begin cooking (PrE will display for approx. 8 minutes as the unit steams, then the timer will start counting down). For extra crispy tofu, toss tofu pieces halfway through cooking.
Step 8

While the tofu and vegetables cook, whisk together the Pad Thai Sauce ingredients in a small bowl until the sugar dissolves.
Step 9

When cooking is complete, carefully remove the entire rack with the tofu and veggies.
Step 10

Drain the soaked rice noodles, add to the steaming water at the bottom of the pot, and cook in the hot liquid until they are tender and have absorbed the remaining water, about 2 to 3 minutes. (If your noodles need more time/heat to cook fully, select SEAR/SAUTÉ and set to HI. Select START/STOP to begin cooking and cook for 2 to 3 minutes more, adding more water if necessary.)
Step 11

Add vegetables and Pad Thai Sauce to the cooked noodles in the pot and toss to combine.
Step 12

To serve, transfer the ingredients from the pot to a serving dish and top with the crispy tofu, peanuts, Thai basil, cilantro, and lime wedges.