Name: Tofu Pad Thai
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 Servings
Cuisine: Asian

Jule’s Menu Verified

February 15, 2026

With this Pad Thai recipe, you can easily, budget‑friendly, and authentically recreate the classic Thai noodle dish at home. It combines tender rice noodles with savory smoked tofu, scrambled eggs, and a tangy, flavorful sauce made from tamarind, lime, rice vinegar, and spices, finished with crunchy peanuts, fresh bean sprouts, and lime wedges for that perfect balance of texture and taste.

From the Cook

1/5

Tofu Pad Thai

Jule’s Menu Verified

Ingredients

WarningEggs and 6 other allergens identified

Instructions

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Instructions

For the sauce, combine all ingredients in a bowl and mix until smooth. (The sauce will smell a little strange, but it will taste delicious later.) Pat the tofu dry, halve it lengthwise, and cut it into thin slices. If the slices are too long to eat with chopsticks, halve them again.

Press the garlic cloves with the flat side of a knife, remove the peel, and slice the garlic thinly. Slice the white part of the spring onions into thin rings and the green part into thin strips. Crush the peanuts in a mortar or roughly chop them with a knife.

Heat two teaspoons of oil in a wok or cast-iron skillet. Add dried shrimp (optional) and tofu and stir-fry over high heat for three to four minutes. Add garlic and the green parts of the spring onions and stir-fry for another 30 seconds.

Push the ingredients to one side of the pan and spread the remaining oil (1 teaspoon) on the other side. Crack the eggs and cook them gently for 20 to 30 seconds, stirring constantly, until lightly set, then mix in the other ingredients.

After another 30 seconds, add the soaked pasta to the pan. Take it straight from the water to add some liquid to the pan.

Stir-fry the noodles for one to two minutes, then add the sauce. Cook the rice noodles in the sauce for another two minutes, stirring continuously.

Add the sprouts, half of the green spring onions and half of the peanuts and sauté for another minute.

Then divide the Pad Thai between two plates, garnish with the remaining spring onions and peanuts, and serve with fresh lime wedges.

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Tips & Tricks (5)

Noodle Pre-Soak Technique 💦
Soak rice noodles in room temperature water for 30-45 minutes before cooking to achieve the perfect tender-yet-firm texture without breaking.
Tamarind Paste Pro Tip 🥄
Warm the tamarind paste slightly before mixing into the sauce to help it dissolve more smoothly and release its full complex flavor profile.
Tofu Pressing Hack 🧊
Wrap smoked tofu in paper towels and place a weighted plate on top for 15 minutes to remove excess moisture, ensuring a crispier sear and better sauce absorption.
Wok Temperature Mastery 🔥
Ensure your wok or large skillet is scorching hot before adding ingredients to achieve that authentic 'wok hei' flavor and prevent sticking.
Garnish Timing Trick 🥜
Add crushed peanuts and bean sprouts at the very end of cooking to maintain their fresh crunch and prevent wilting or becoming soggy.

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About the Cook

Jule’s Menu

Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.