Name: Tofu Pad Thai Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 350 g wide rice noodles; ¼ tsp oil (for tossing noodles); 1 package extra firm tofu, pressed and cubed (454 g); 2 tbsp sesame oil (30 ml); 4 large cloves garlic, minced (30 g); 1 large shallot, sliced (60 g); 1 bunch green onions, thinly sliced (110 g); 1 tsp chili flakes; 1 cup fresh bean sprouts (110 g); 2 tbsp tamarind paste (30 g); ½ cup light soy sauce (120 ml); ¼ cup coconut sugar (60 g); ¼ cup creamy peanut butter (60 g); ¼ cup lime juice (60 ml); 1 cup roasted peanuts (115 g); Finely chopped cilantro; Fresh lime wedges

Introduction

Tofu Pad Thai is a flavorful, satisfying twist on the classic Thai street food favorite. This dish features crispy tofu, wide rice noodles, and a tangy, slightly sweet sauce that brings everything together beautifully. It’s perfect for a quick weeknight dinner or a special meal to impress friends.

A white bowl filled with a dish of thin brown noodles mixed with small pieces of tofu or chicken, light brown peanuts, and green sliced herbs scattered on top. On top of the noodles is a wedge of green lime, adding a fresh look. Around the bowl on a white marbled surface are two whole green limes and one lime cut in half showing its juicy interior. In the background, there is another white bowl filled with the same noodle dish slightly out of focus and a wooden board with some green herbs blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

350 g wide rice noodles

2 tbsp sesame oil (30 ml)

1 package extra firm tofu, pressed and cubed (454 g)

4 large cloves of garlic, minced (30 g)

1 large shallot, sliced (60 g)

1 bunch green onions, thinly sliced (110 g)

1 tsp chili flakes

1 cup fresh bean sprouts (110 g)

1 cup roasted peanuts (115 g, optional for serving)

Finely chopped cilantro (optional for serving)

Fresh lime wedges (optional for serving)

2 tbsp tamarind paste (30 g)

1/2 cup light soy sauce (120 ml)

1/4 cup coconut sugar (60 g)

1/4 cup creamy peanut butter (60 g)

1/4 cup lime juice (60 ml)

Instructions

Step 1: Cook the rice noodles according to the package directions. Rinse with cold water and drain well. Drizzle with ¼ teaspoon of oil and toss gently to prevent sticking.

Step 2: In a medium bowl, thoroughly mix together the tamarind paste, soy sauce, coconut sugar, peanut butter, and lime juice. Set the sauce aside for later.

Step 3: Heat a large skillet or wok over medium heat for 1-2 minutes. Add the sesame oil and let it heat until it shines, about 1 minute. Add the cubed tofu and cook until golden and crispy on all sides, about 2-3 minutes per side. Remove tofu and place on a paper towel-lined plate.

Step 4: In the same pan, add the minced garlic, sliced shallot, green onions, and chili flakes. Cook for about 2 minutes until fragrant.

Step 5: Pour in the prepared sauce and bring it to a boil.

Step 6: Add the cooked noodles to the sauce. Use tongs to toss everything together until the noodles are fully coated.

Step 7: Return the crispy tofu to the pan along with the bean sprouts. Toss gently to combine all ingredients evenly.

Step 8: Serve the tofu pad thai in bowls and top with roasted peanuts, chopped cilantro, and fresh lime wedges as desired.

Tips & Variations

Press the tofu for at least 30 minutes to remove excess moisture and ensure it crisps nicely.

Substitute tamarind paste with tamarind concentrate or a mix of lime juice and a touch of brown sugar if unavailable.

For extra flavor, add a splash of fish sauce or a sprinkle of fresh chili slices.

Make it vegan by using coconut sugar and skipping any fish sauce additions.

Try swapping bean sprouts for shredded cabbage for a different crunch.

FAQs

Can I use other types of noodles for this Pad Thai?

Yes, you can substitute wide rice noodles with thinner rice vermicelli or even flat wheat noodles, but cooking times may vary accordingly.

How do I prevent the tofu from sticking to the pan?

Ensure your pan is well heated before adding the tofu and use enough oil to coat the surface. Pressing the tofu properly beforehand also helps achieve a nice crispy exterior without sticking.