This isn’t traditional pad Thai, in part because I’ve used soy sauce instead of fish sauce (to keep it vegetarian) and prunes instead of tamarind paste for sweetness. But this non-traditional yuba version still satisfies my pad Thai cravings.

No mung bean sprouts around? Add some fresh crunch from finely shredded napa cabbage or bok choy instead.

This recipe was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at

Time: 30 minutes 
Serves: 4


  • 4 prunes
  • 3½ Tbs. reduced-sodium soy sauce
  • 1 tsp. fresh lime juice
  • 1 8 oz. package brown rice pad Thai noodles
  • 1 Tbs. + 2 Tbs. neutral-tasting oil (like peanut, grapeseed, safflower, or sunflower)
  • 6 oz. yuba (tofu sheets), chopped
  • 2 eggs, lightly whisked
  • 3 cloves garlic, sliced
  • 2 large shallots, sliced
  • 2 cups mung bean sprouts
  • 4 scallions, cut into ½-inch pieces
  • ¼ cup chopped roasted peanuts


  1. Make the sauce: Use an immersion blender to purée until smooth the prunes, soy sauce, and lime juice with ½ cup water.
  2. In a medium bowl, soak the noodles in hot water until pliable, about 10 minutes. (The noodles will not be fully rehydrated.) Drain well. 
  3. In a large nonstick pan over medium heat, heat 1 Tbs. oil until shimmering. Stir fry the yuba until lightly browned, 2-3 minutes. Pour the eggs over the yuba. Stir fry until eggs are cooked, about 1 minute. Remove from the pan.
  4. Add the remaining 2 Tbs. oil to the pan. Stir fry the garlic and shallots until lightly browned, 2-3 minutes. 
  5. Increase the heat to medium-high and add the noodles to the pan. Drizzle the sauce over the noodles. Stir fry until well combined and the sauce is fully absorbed, 1-2 minutes. 
  6. Return the egg and yuba mixture to the pan. Add the bean sprouts and scallions. Stir fry until hot, 1-2 minutes.
  7. Top with the peanuts.

Optional extras (for topping): cilantro, chili flakes, fresh chili peppers, crispy onions

Nutrition Information

Per serving (1½ cups):

  • Calories: 530
  • Total fat: 22 g
  • Sat fat: 4 g
  • Carbs: 66 g
  • Fiber: 8 g
  • Total sugar: 11 g
  • Added sugar: 0 g
  • Protein: 20 g
  • Sodium: 560 mg

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