Pad Thai Meal Prep
This isn’t a traditional pad thai. It is more like my go-to version when I’m craving takeout but want to keep it homemade. It’s quick, flavorful, and meal prep–friendly. Let’s make it.
Recipe
Pad Thai Sauce
¼ cup fish sauce
3 Tbsp tamarind paste
Juice of 1 lime (about 1 Tbsp)
1 Tbsp rice vinegar
¼ cup sugar
Stir all ingredients together in a small bowl until the sugar dissolves. Set aside.
Pad Thai
2 Tbsp canola oil
4 garlic cloves, minced
12 oz baked tofu, sliced
2 eggs
12 oz rice noodles (soaked or cooked per package instructions)
2 tsp smoked paprika (for color and subtle flavor)
1 bunch green onions, chopped into big pieces
8 oz bean sprouts
Roughly chopped peanuts, for topping
Directions
In a large pan over medium heat, add oil.
Sauté garlic and tofu together until garlic is fragrant, about 1 minute.
Push tofu and garlic to one side of the pan, then crack in the eggs. Poke the yolks and let them ooze. Let cook for about a minute, then fold everything together, scraping any bits stuck to the pan.
Add the rice noodles, green onions, and bean sprouts.
Pour in the sauce and sprinkle paprika over the top. Toss everything together until the noodles absorb the sauce, about 2 minutes.
Toss again for another 2 minutes, then remove from heat.
Assembly
Divide the pad Thai into four meal prep containers. Top each with crushed peanuts.
On the side:
Add a few spring rolls (my favorite brand is below)
A handful of extra bean sprouts
A lime wedge for squeezing right before eating
Storage & Reheating
Keeps well in the fridge for up to 3–4 days.
To reheat: microwave for two 30-second bursts, stirring in between.
Optional: air fry or toast the spring rolls for a crispy texture.
