Print

Pad Thai with Tofu

Bowl of Pad Thai with tofu, garnished with bean sprouts, green onions, and crushed peanuts.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic Thai stir-fry with rice noodles, tofu, and a tangy tamarind sauce.

Ingredients

Scale
  • 8 oz rice noodles
  • 1 block firm tofu, cubed
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 2 eggs, beaten
  • 1 cup bean sprouts
  • 1/4 cup crushed peanuts
  • 2 green onions, sliced
  • 2 tbsp tamarind paste
  • 2 tbsp fish sauce (or soy sauce for vegetarian)
  • 1 tbsp sugar
  • 1 tbsp lime juice
  • 1/2 tsp red pepper flakes

Instructions

  1. Soak rice noodles in warm water for 10 minutes, then drain.
  2. Heat oil in a pan over medium heat. Add tofu and cook until golden. Remove and set aside.
  3. In the same pan, sauté garlic for 30 seconds. Push to one side and scramble the eggs.
  4. Add noodles, tofu, tamarind paste, fish sauce, sugar, and lime juice. Stir-fry for 3 minutes.
  5. Toss in bean sprouts and green onions. Cook for 1 more minute.
  6. Garnish with peanuts and red pepper flakes before serving.

Notes

  • Use room-temperature water for soaking noodles to prevent mushiness.
  • Press tofu before cooking to remove excess water.

Nutrition

Find it online: https://recipestokeep.com/pad-thai-with-tofu-recipe-easy-authentic/