This tofu Pad Thai is a fast and easy recipe for when you’re craving takeaway but want to cook a delicious and nourishing meal at home instead. With just a few key ingredients you can satisfy your craving for this takeaway favourite in just 30 minutes!
I always said that Pad Thai was a recipe that I’d never post on my website…so what changed my mind?
Like many of you, Pad Thai is a common order when I want to get some takeaway and it’s always something that I enjoy. As a food creator, I often feel disappointed with takeaway as I think maybe I could have made it better or differently, but with Pad Thai, I know that I am not going to make it as good as the place down the road.
What has changed (and I know you’re going to relate to this), is that place down the road now seems to be a minimum $70 order and somehow ends up taking an hour and a half for delivery. It’s kind of ruining the experience and little luxury of ordering food when it’s expensive and you’re ravenously hungry by the time it arrives.
But I still love and crave Thai food. So I decided to try and make a version that was going to hit that craving but also could be made in 30 minutes because let’s face it, if I want Pad Thai, I’m probably not feeling like spending hours in the kitchen.
I’ve spent a little bit of time playing with this recipe and can safely say that it is the best Pad Thai to have ever come out of my kitchen and definitely satisfies that craving. I’m sharing all my learnings with you so you can skip the takeaway and make a delicious version of your fav dish at home.
Why you’ll love this tofu Pad Thai recipe:
- It takes just 30 minutes to make!
- Save money by making this takeaway favourite at home.
- It will satisfy that craving for Thai food.
Key Ingredients
Before we get started, it’s important to note that while this is a super simple recipe to make, in order to get the best taste that even comes close to a restaurant style dish, you’re going to need some specific ingredients and for that I’ll recommend you find your local Asian grocery shop.
Some standard supermarkets may have these ingredients but an Asian grocer definitely will and they will probably be cheaper.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Fried Tofu – I use and recommend the blocks of firm fried tofu not the tofu puffs, so you can slice it easily (see above picture). This is what my local Thai place seems to use in theirs and it’s so good. You should be able to easily find this at an Asian grocery but if not, you can use regular firm tofu instead, I would just recommend frying it in the wok first in a little canola oil before the vegetables.
- Fresh Rice Noodles – this is the key to making this Pad Thai closer to takeaway. The dried rice noodles from the supermarket tend to break apart and don’t give the same texture. Fresh rice noodles will give you that soft and chewy noodle texture. I buy this one, again usually from my local Asian grocery store which comes in a 1kg bag. Heat the noodles in the microwave according to the packet instructions and then use however much you need depending on how hungry you are. For 4, I usually use around 600 grams. If you’re going to substitute dried rice noodles, remember that you’ll need about half of the amount.
- Tamarind Paste – this is the key flavour to a Pad Thai sauce, giving it a tangy, sour element. You can buy tamarind paste or puree at Asian grocery stores or even the major supermarkets. It’s definitely worth it to help get that classic flavour of the sauce.
- Soy sauce – I am using both regular soy sauce and dark soy sauce in this recipe to really enhance the umami/salty element. The dark soy sauce also adds a bit of colour. It’s not entirely necessary though so you can simply use all regular soy sauce if you don’t want to buy another thing. But if you have the dark soy, definitely give it a go!
- Fish sauce – adds extra depth of flavour to the sauce but is optional if you prefer not to use it. If you’re vegetarian you can use a vegan fish sauce or simply omit.
Step-By-Step Instructions
Once you have all of the ingredients, then you’re well on your way to making this Pad Thai recipe at home as it comes together so quickly and easily.
- Start by preparing your sauce by whisking together the tamarind paste, brown sugar, soy sauce, dark soy sauce, lime juice, sriracha, and fish sauce in a small bowl. Set this aside until ready to use.
- Next you want to prep the rest of your ingredients, so heat the rice noodles according to the package instructions, grate or cut the carrot using a mandoline slicer, and cut up the tofu into small pieces.
👉Tip! Fresh rice noodles are usually heated in their packaging in the microwave for a few minutes. Use your hands to gently pull them apart which will help prevent them from clumping together in your stir fry.
- It’s now time to cook so make sure you have everything ready to go and nearby as you heat a large wok over high heat. Add a little oil and the carrot and garlic. Fry for a couple of minutes until slightly softened and fragrant.
- Push the carrot to the side of the wok and crack in the eggs. Use a wok turner or spatula to gently scramble the eggs and then mix through the carrots.
- Add in the sliced tofu pieces and toss to heat them through.
- Add the rice noodles and the sauce and mix through well. At this stage, allow the noodles to get a little char on them from the wok as this adds so much flavour.
- Stir through a handful of the bean sprouts and then you’re ready to serve!
- Divide between bowls and top with crushed peanuts and extra lime wedges.
Recipe FAQs
Yes you can. Just omit the eggs and make sure to skip the fish sauce in the sauce or use a vegan fish sauce instead.
While this is a recipe that I do recommend enjoying fresh, you can store any leftovers in the fridge for up to 3 days. Reheat in a frying pan or microwave. The noodles will be a bit drier than when fresh as they absorb the sauce, but they will still taste good.
For this recipe, I recommend using fried tofu, as it not only holds its shape, but has the best taste and texture. You can buy it from most supermarkets or Asian grocers. However if you can’t find it, you can use firm tofu instead. Just fry it first in a little oil until golden on all sides before cooking the carrot and garlic.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More takeaway favourites:
Easy Beef and Broccoli
Chicken Satay Noodles
20 Minute Cashew Chicken and Broccoli
Egg Fried Rice with Prawns
30 Minute Tofu Pad Thai
Equipment
Ingredients
For the sauce:
- 3 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 ½ tablespoons soy sauce
- 1 tablespoon dark soy sauce or just use regular soy sauce
- 1 tablespoon lime juice
- 1-2 teaspoons sriracha
- 1 teaspoon fish sauce optional
For the noodles:
- 600 grams fresh rice noodles or 300grams dried see notes
- ½ tablespoon canola oil
- 1 medium carrot julienned or grated
- 2 garlic cloves minced
- 2 eggs
- 300 grams fried tofu diced
- 1 cup bean sprouts
- ¼ cup chopped peanuts
- Sliced spring onions and lime wedges to serve
Instructions
- Whisk together the tamarind paste, brown sugar, soy sauce, dark soy sauce, lime juice, sriracha, and fish sauce (if using) in a small bowl. Set aside.
- Prepare the fresh rice noodles according to packet instructions (usually in the microwave for 2-3 minutes) and then gently separate them with your hands and set aside.
- Heat the oil in a large frying pan or wok over medium heat. Add the carrot and garlic and cook for 1-2 minutes until slightly softened and fragrant.
- Push the carrot and garlic to one side and crack in the eggs. Scramble gently with a spatula until just cooked through, then stir through the vegetables.
- Add the diced fried tofu and cook for another minute to heat through.
- Add the noodles and sauce to the pan. Toss everything together for 2-3 minutes until well combined and the noodles are heated through and coated in the sauce. You should start to see the noodles getting a little char from the wok.
- Stir through the bean sprouts to combine.
- Divide the noodles between bowls and top with chopped peanuts, spring onions, and lime wedges.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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