Pad Thai with Tofu and Fish Sauce

Prep Time 20

Cook Time 15

Total Time 35

Course Main Course

Cuisine Thai

Servings 4

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.

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

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

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

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.

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.

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.

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.

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.

Toss in the bean sprouts, carrots, and half the peanuts. Stir well to combine. Turn off the heat and stir in the green onions.

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.