There’s something magical about Pad Thai when it’s made right—sweet, salty, sour, and just the right amount of heat. This version, Pad Thai with Tofu and Fish Sauce, brings you the flavor of Bangkok street stalls in your own kitchen. It’s an ideal blend of textures, with soft rice noodles, crispy pan-fried tofu, crunchy peanuts, and tangy tamarind-based sauce. While it’s vegetarian in base, it’s also incredibly flexible, so you can easily tweak it into a chicken pad Thai recipe easy enough for any weeknight, or even turn it into a beef pad Thai recipe with the same base sauce. Whether you’re new to Thai food recipes or a seasoned home cook, this dish delivers bold, balanced flavor in a way that’s deeply satisfying and even, dare we say, addictive.
Pad Thai with Tofu and Fish Sauce
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Thai
Wok or large skillet A wok is traditional and best for distributing heat quickly and evenly. A large, high-sided skillet works in a pinch.
Mixing bowls For preparing the sauce and marinating proteins if using.
Tongs or spatula Essential for tossing the noodles without breaking them.
Noodle Strainer For rinsing soaked noodles and draining tofu or proteins.
Knife and Cutting Board For prepping vegetables and tofu.
Measuring cups and spoons To keep your sauce and seasonings accurate—important in Thai pad thai recipe precision.
For the Pad Thai Sauce
- 3 tablespoons tamarind paste unsweetened
- 2 tablespoons fish sauce use vegetarian fish sauce for a full pad thai recipe vegetarian version
- 2 tablespoons palm sugar or light brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes adjust to heat preference
- 2 tablespoons water to thin out the sauce
For the Main Dish
- 8 oz dried rice noodles medium-width; refer to any pad thai noodle recipe for exact variety
- 2 tablespoons neutral oil like canola or vegetable oil
- 1 block firm tofu 14 oz, pressed and cut into ½-inch cubes
- 3 cloves garlic minced
- 2 eggs lightly beaten (omit for vegetarian or vegan versions)
- 1 cup bean sprouts
- 1 small carrot julienned
- 4 green onions sliced
- 1/3 cup roasted peanuts roughly chopped
- 1 lime cut into wedges
- Fresh cilantro for garnish optional
Optional Protein Add-ins
- 1/2 lb shrimp for a quick shrimp pad thai recipe version
- 1/2 lb chicken breast or thigh sliced thin (use a quick pad thai chicken marinade of soy sauce, garlic, and lime juice)
- Thinly sliced beef for a heartier beef pad thai recipe
Step 1: Prep the Noodles
Place the dried rice noodles in a large bowl and cover with warm water. Let them soak for about 25–30 minutes until pliable but not mushy. Drain and set aside. This is the foundation of any good pad thai noodle recipe—don’t overcook the noodles, as they’ll finish cooking in the wok.
Step 2: Make the Sauce
In a small bowl, mix tamarind paste, fish sauce, palm sugar, soy sauce, chili flakes, and water. Stir until the sugar dissolves. This is your core pad thai sauce—tangy, salty, and slightly sweet. For a pad thai sauce recipe easy shortcut, you can use bottled tamarind concentrate and skip the chili flakes if you prefer less heat.
Step 3: Cook the Tofu (or Protein of Choice)
Heat 1 tablespoon of oil in your wok over medium-high heat. Add the tofu cubes and pan-fry until golden brown on all sides, about 6–8 minutes. Remove and set aside. If you’re using shrimp or chicken, now’s the time to cook them in the same pan with a little oil and a splash of your pad thai chicken marinade.
Step 4: Aromatics and Egg
In the same pan, add a little more oil if needed. Sauté the garlic for 30 seconds until fragrant. Push it to one side and pour in the beaten eggs. Scramble quickly until just set.
Step 5: Bring It All Together
Add the soaked and drained noodles to the pan along with the tofu (and other proteins if using). Pour over the prepared pad thai sauce and toss everything together for 2–3 minutes until the noodles absorb the sauce. Add a splash of water if the noodles look too dry or start sticking.
Step 6: Final Touches
Toss in the bean sprouts, carrots, and half the peanuts. Stir well to combine. Turn off the heat and stir in the green onions.
Step 7: Plate and Serve
Serve immediately, garnished with remaining peanuts, a wedge of lime, and fresh cilantro. Offer chili flakes and extra lime on the side so everyone can adjust to their taste.
Pairings
Pad Thai with Tofu and Fish Sauce pairs beautifully with simple, refreshing sides and drinks. A crisp cucumber salad with rice vinegar and sesame seeds can balance the savory-sweet flavors. Thai iced tea or sparkling lime water cuts through the richness, especially if you’ve added proteins like shrimp or chicken.
If you want a broader Thai food recipes dinner spread, consider a coconut chicken soup (Tom Kha Gai), a light papaya salad (Som Tum), or even sticky rice with mango for dessert. These add diversity in flavor and texture to your homemade pad Thai feast.
FAQs
1. Can I use chicken, beef, or shrimp instead of tofu?
Absolutely. This recipe is extremely adaptable. To make a chicken pad Thai recipe easy and flavorful, slice chicken breast or thigh thinly and marinate briefly with soy sauce and lime juice. Shrimp cooks in minutes and adds a seafood note, while beef gives a heartier flavor.
2. What kind of tofu is best?
Firm or extra-firm tofu works best. It holds its shape during frying and soaks up the sauce beautifully. Press it beforehand to remove excess moisture for best results.
3. Is this a healthy pad Thai recipe?
Yes, especially when you use tofu and fresh vegetables. You can reduce the oil slightly and add more veggies like bell peppers or snap peas to make it even healthier.
4. What makes this an authentic pad Thai?
The key is in the balance of flavors: tamarind for sourness, fish sauce for umami, palm sugar for sweetness, and chili for heat. Combined in the right ratio, they create that classic Thai pad Thai recipe taste found in Bangkok’s street food stalls.
5. Can I make this a fully vegetarian or vegan dish?
Yes! Use soy sauce or vegetarian fish sauce, skip the eggs, and load up on veggies. You now have a pad Thai recipe vegetarian diners will love.
