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.


  • Contains Fish
  • Contains Soybeans
  • Contains Peanuts

Tip: Allergy Advice

This dish contains the following allergens: Fish, Soybeans, Peanuts

Cooking mode

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

  • 1 package (14 ounces rice noodles


  • 1 1/2 cups water, for steaming


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


  • 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


  • 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


  • 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.