Homemade Protein-Packed Pad Thai

This post is sponsored by the Soyfoods Association of North America in conjunction with Blog Meets Brand, and I have been compensated for my participation. All opinions are my own. #nationalsoymonth


When my husband and I lived in the Quad Cities- we went out for Thai food all the time. ¬†There were a few, seriously amazing Thai restaurants. ¬† I decided that I wanted to re-create one of my favorite dishes at home. ¬† ¬†When I go to Asian restaurants, I almost order tofu with my food, probably because it’s not something we always have at home.

When The American Soy Association asked me to create a recipe with a soy-based product,  I instantly knew I wanted to try to make Pad Thai at home- and add tofu, of course.  And edamame.


Adding soy-based proteins to your family’s meals is a healthy way to switch up meal-time. ¬† Soy¬†proteins are often fewer calories than meats. ¬†Also, soy proteins are heart-healthy and are environmentally friendly.

Soy protein is the only protein that is recognized by the food and drug administration for reducing cardiovascular disease.

April is National Soy Month.  Throughout the month, The Mighty Soybean will be promoted in grocery stores throughout the country.    Keep a lookout for in-store displays, discounts, and recipes.

For more information, check out the National Soy Association’s website. ¬† You can also find them on Pinterest and Facebook.


This dish was a massive hit with my family. ¬†My two boys ( ages 2 and 4) didn’t question the tofu or the edamame. Or the vegetables ¬†( okay, they examined the bean sprouts just a little bit). ¬† It was gobbled up in no time. ¬† I thought this was delicious and easy. ¬† Tofu is easy to prepare.

You can add any vegetable to this pad thai.  I added carrots and zucchini- just happened to be what I had on hand.

Protein-Packed Pad Thai 


One package of rice noodles

One zucchini- chopped

One package of tofu

1/2 cup of edamame

Two carrots- chopped

Three garlic cloves- chopped

Two green onions- chopped

1/2 cup of bean sprouts- or more

1/4 cup of crushed peanuts

One tablespoon of canola oil- or oil of your choice

cilantro- optional

Pad Thai Sauce 

Three tablespoons of soy sauce

One tablespoon of fish sauce

One tablespoon of rice vinegar

Three tablespoons of maple syrup-  you can also use brown sugar or honey

Four tablespoons of peanut butter

1/3 cup of water

juice of 1 lime

Method:  Cook the rice noodles according to the instructions on the package and set aside.   In a measuring cup, prepare the ingredients for the sauce. Whisk together and set aside.   In a saucepan over medium heat heat oil, garlic, and onions.   Cook until garlic is transparent. Add tofu, carrots, edamame, zucchini, and any other veggies you want to add. Cook for 3-4 minutes and add sauce and noodles. Cook for five more minutes- while continually stirring. Remove from heat. Garnish with cilantro, bean sprouts, peanuts, and lime and serve.


Gosh, this was so good!  I am happy that I purchased the ingredients to make this- because I have enough for another round.  I plan on making it soon!

Please don’t forget to visit the National Soy Association on Facebook. ¬† I saw some awesome recipes on their page for National Soy Month.

Protein Packed Pad Thai



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