Pad Thai Tofu

  • Yield 2 servings

The national dish of Thailand, Pad Thai features the comforting texture of soft rice noodles against the crunch of fresh vegetables laced with sweet sauce.


12 ounces rice noodles
2 tablespoons rice vinegar
2 tablespoons firmly packed palm sugar or light brown sugar
2 tablespoons tamarind paste
3 tablespoons canola oil, divided
4 garlic cloves, minced
2 large shallots, minced
1/2 teaspoon dried red pepper flakes or 1 seranno chile, minced
3/4 pound firm tofu, diced into 1/2-inch squares
3 large eggs, optional
2 cups fresh mung bean sprouts, rinsed well, for garnish
4 green onions, sliced 1/2-inch thick, for garnish
1 lime, cut into wedges, for garnish
1/4 cup cilantro leaves, for garnish


  1. Soak noodles in hot tap water 30 to 40 minutes until softened. Meanwhile, mix vinegar, sugar and tamarind paste in a nonreactive bowl. Taste mixture to make sure balance of sweet, salty and sour is correct. You may want to adjust to satisfy your tastes.
  2. Heat half the oil in a wok or large saute pan over high heat. Add garlic, shallots and red pepper flakes. Stir-fry 2 minutes. Add diced tofu and stir-fry, adding a little water if needed to prevent sticking.
  3. Drain noodles and add to the pan. Stir to combine well. Add tamarind mixture and mix well.
  4. Remove from heat; set aside. If using eggs, add remaining oil to a nonstick skillet and cook eggs as you would for scrambled eggs. Remove from pan and chop eggs. Fold into noodle mixture. Place noodles on a large platter and garnish with bean sprouts, green onions, lime wedges, peanuts and cilantro.



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