For a richer flavor, consider adding a splash of fish sauce to the sauce. Adjust the amount of sriracha and red pepper flakes to your desired spice level. If tamarind concentrate is unavailable, substitute with 2 tablespoons of lime juice and 1 tablespoon of brown sugar. Make sure the wok is hot before adding ingredients to prevent sticking. For a vegetarian option, ensure your soy sauce and tamarind concentrate are vegetarian-friendly.
Pad Thai with Tofu
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS15
Experience the vibrant tapestry of Thai cuisine with this delightful Pad Thai. A symphony of sweet, sour, and spicy notes dances on your palate, perfectly complemented by the satisfying chew of rice noodles and the subtle nutty flavor of tofu. This dish is a guaranteed crowd-pleaser, offering a harmonious balance of textures and tastes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol47 mg
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Fiber3 g
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Protein14 g
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Saturated Fat3 g
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Sodium1579 mg
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Sugar8 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a bowl, gently coat the cubed tofu with cornstarch, ensuring an even layer. (Prep time: 5 minutes)
02
StepHeat 2 tablespoons of vegetable oil in a wok or large skillet over medium heat. Fry the tofu until golden brown and slightly crispy on all sides, approximately 1 to 2 minutes per side. Remove from wok and set aside. (Cook time: 5-7 minutes)
03
StepPlace the rice noodles in a bowl and cover them with boiling water. Let them soak until softened but still slightly firm, about 3 minutes. Drain well. (Soak time: 3 minutes)
04
StepIn a saucepan over low heat, combine the water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes. Stir continuously until the sugar dissolves and the flavors meld together, about 5 minutes. (Sauce Prep: 5 minutes)
05
StepHeat the remaining 1 tablespoon of vegetable oil in the wok over medium-high heat. Add the tofu, noodles, and sliced onion to the wok. Cook, stirring frequently, until the noodles soften and the tofu is nicely browned, approximately 3 minutes. (Cook time: 3 minutes)
06
StepGradually pour the sauce over the noodle mixture, stirring constantly to ensure the noodles are evenly coated and absorb the flavorful sauce. (Combine: 2 minutes)
07
StepPush the noodle mixture to one side of the wok. Crack the egg onto the empty side and scramble it until it begins to set, about 30 seconds to 1 minute. Gently incorporate the egg into the noodles. (Egg: 1 minute)
08
StepTransfer the Pad Thai to a serving dish and garnish generously with chopped spring onions, crushed peanuts, and lime wedges. Serve immediately. (Garnish: 1 minute)
RECIPE REVIEWS
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Please Rate
Lucile Waelchi
Jun 26, 2025The perfect balance of flavors! I've finally mastered Pad Thai thanks to this recipe.
Gladyce Douglas
Jun 25, 2025I've tried many Pad Thai recipes, but this one is the best. The tamarind concentrate really makes a difference.
Emery Kreiger
Jun 12, 2025Great recipe! I adjusted the spice level for my kids, and they loved it. Will definitely make this again.
Ben Damore
Jun 9, 2025Easy to follow and absolutely delicious. I added some shrimp for extra protein, and it was amazing!
Elwin Schmeler
Jun 8, 2025This recipe is a game-changer! The tofu comes out perfectly crispy, and the sauce is spot-on. My family devoured it!