Pad Thai: Stir-Fried Noodles With Tofu And Peanuts
Pad Thai is Thailand’s iconic stir-fried noodle dish, featuring chewy rice noodles, golden tofu, crunchy peanuts, and a tangy-sweet tamarind sauce. This vegetarian version is quick, satisfying, and packed with classic Thai flavors.
Equipment
- Large skillet or wok
- Mixing bowls
- Knife
- Cutting board
Ingredients
- 200 g flat rice noodles soaked in warm water until pliable
- 150 g firm tofu cubed
- 2 tbsp vegetable oil
- 2 cloves garlic minced
- 2 eggs lightly beaten
- 1 cup bean sprouts
- 3 green onions chopped
- ¼ cup roasted peanuts crushed
- 2 tbsp fish sauce or soy sauce for vegetarian
- 1 tbsp tamarind paste
- 1 tbsp sugar preferably palm sugar
- ½ tsp chili powder optional
- to serve lime wedges
Instructions
- Soak rice noodles in warm water for 20–30 minutes until soft but still firm. Drain and set aside.
- In a small bowl, mix fish sauce (or soy sauce), tamarind paste, sugar, and chili powder. Stir until sugar dissolves.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden on all sides. Remove and set aside.
- Add remaining oil to the pan. Sauté garlic until fragrant. Push garlic to one side and pour in beaten eggs. Scramble until just set, then mix with garlic.
- Add soaked noodles and pour the prepared sauce over. Toss to coat noodles evenly.
- Add cooked tofu, bean sprouts, and green onions. Stir-fry for 2–3 minutes until everything is heated through.
- Transfer to plates, top with crushed peanuts, and serve with lime wedges.
Notes
For a vegan version, use soy sauce instead of fish sauce and omit eggs. Adjust sweetness, tanginess, and spice to taste. Add shrimp or chicken for a non-vegetarian variation. Serve immediately for best texture.
