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Homemade Pad Thai

A classic, vibrant Thai-inspired stir-fry featuring tender rice noodles, crispy tofu, and a harmonious balance of sweet, sour, and savory flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz flat rice noodles
  • 2 tbsp tamarind paste
  • 2 tbsp vegan fish sauce alternative
  • 1.5 tbsp lime juice
  • 1.5 tbsp brown sugar
  • 1 tbsp soy sauce
  • 2 tbsp vegetable oil divided
  • 8 oz extra-firm tofu pressed and cubed
  • 2 large eggs lightly beaten
  • 2 cloves garlic minced
  • 1 cup bean sprouts
  • 3 green onions sliced
  • 1/4 cup crushed peanuts
  • 2 tbsp fresh cilantro chopped
  • lime wedges for serving

Equipment

  • Wok or large skillet
  • Mixing bowl

Method
 

Steps
  1. Soak rice noodles in warm water for 30 minutes until pliable, then drain.
  2. Whisk together tamarind paste, fish sauce alternative, lime juice, brown sugar, and soy sauce in a bowl.
  3. Heat 1 tbsp oil in a wok over medium-high heat, fry tofu until golden-brown, then remove and set aside.
  4. Add remaining oil to the wok, scramble the eggs until fluffy, then remove and set aside.
  5. Increase heat to high, stir-fry garlic for 15 seconds, then toss in the drained noodles.
  6. Pour the sauce over the noodles and stir-fry for 1-2 minutes until glossy and coated.
  7. Add tofu and eggs back to the wok, tossing for 1 minute until heated through.
  8. Remove from heat, fold in bean sprouts and half the green onions.
  9. Serve topped with remaining green onions, crushed peanuts, cilantro, and lime wedges.

Notes

Use fresh tamarind paste for the best flavor. Have all ingredients prepped and within arm's reach before cooking as the stir-fry process is very fast.