Pad Thai with Tofu
Experience the vibrant flavors of Thailand with this irresistible Pad Thai with Tofu recipe! Featuring tender rice noodles, golden-crisp tofu, and a bold, tangy sauce made with tamarind paste, soy sauce, and a hint of spice from red chili flakes, this dish delivers authentic Thai cuisine straight to your kitchen. Perfectly balanced with the crunch of fresh bean sprouts and roasted peanuts, and brightened with a squeeze of lime, this Pad Thai is a satisfying vegetarian delight. Ready in just 40 minutes, it's an easy yet impressive meal that's perfect for weeknights or dinner parties. Serve it hot from the wok and watch as every bite transports you to the bustling streets of Bangkok.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 350 grams Firm tofu
- 3 tablespoons Vegetable oil
- 3 whole Garlic cloves
- 2 whole Eggs
- 150 grams Bean sprouts
- 3 stalks Green onions
- 50 grams Roasted peanuts
- 1 whole Lime
- 2 tablespoons Soy sauce
- 2 tablespoons Tamarind paste
- 1 tablespoon Fish sauce (optional)
- 1.5 tablespoons Brown sugar
- 1 teaspoon Red chili flakes
Instructions
Soak the rice noodles in warm water for 20-30 minutes or until softened. Drain and set aside.
Press the tofu to remove excess water and cut into 1-inch cubes.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 5-7 minutes, turning occasionally, until golden and crisp on all sides. Remove from the pan and set aside.
In the same pan, heat the remaining 1 tablespoon of oil. Add the minced garlic and cook for 30 seconds until fragrant.
Push the garlic to the side of the pan and crack the eggs into the center. Scramble the eggs and cook until just set, then mix with the garlic.
Add the drained rice noodles to the pan and toss to combine with the eggs and garlic.
In a small bowl, whisk together the soy sauce, tamarind paste, fish sauce (if using), brown sugar, and red chili flakes. Pour the sauce over the noodles and toss until everything is evenly coated.
Add the crispy tofu, bean sprouts, and chopped green onions to the pan. Stir-fry for another 2-3 minutes until everything is heated through.
Serve the Pad Thai immediately, topped with crushed roasted peanuts, lime wedges, and additional chili flakes, if desired.
Nutrition Facts
Calories |
1531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 33.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3292 mg | 143% | |
| Total Carbohydrate | 121.2 g | 44% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 47.3 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 761 mg | 59% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1807 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
