Name: CHPSTX Asian Eaterys Tofu Pad Thai Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz dried rice noodles (wide/flat, 1/8–1/4 inch); 14 oz extra-firm tofu; 2 tbsp neutral oil (canola, vegetable, or peanut); 1 large shallot, thinly sliced; 3 tsp garlic cloves, minced; 2 count large eggs; 2 cups bean sprouts; 4 count scallions, trimmed and thinly sliced (white and green parts separated); 1 cup chopped roasted peanuts; 4 count fresh lime wedges; 0.5 cup cilantro leaves (optional); 1 tsp red chili flakes or Thai dried chili (optional); 3 tbsp fish sauce (or tamari/soy sauce for vegetarian); 1 tbsp tamarind paste; 2 tbsp palm sugar (or light brown sugar); 1 tbsp rice vinegar; 2 tbsp water (for sauce); 0.5 tsp kosher salt; 0.25 tsp ground white pepper (or black); 1 tsp sesame oil (optional, for finishing)

Method

Pad Thai

Prepare noodles

Place the dried rice noodles in a large heatproof bowl. Pour boiling water over them to cover and let soak according to package directions until pliable but still slightly firm (usually 6–10 minutes). Stir gently halfway through to separate. Drain and set aside, reserving a little soaking liquid if noodles stick together.

Press and cube tofu

While noodles soak, drain the tofu and press between clean kitchen towels or paper towels with a heavy pan for 10–15 minutes to remove excess moisture. Cut pressed tofu into 1/2-inch cubes.

Make sauce

In a small bowl, whisk together fish sauce (or soy), tamarind paste, palm sugar, rice vinegar, 2 tablespoons water, kosher salt, and white pepper until sugar dissolves. Taste and adjust balance: should be salty, sour, and slightly sweet. Set sauce aside.

Cook tofu

Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add tofu cubes in a single layer and sear without moving for 2–3 minutes until golden, then toss and cook another 2 minutes to brown all sides (about 6–8 minutes total). Remove tofu to a plate and set aside.

Aromatics

Add remaining 1 tablespoon oil to the hot pan. Add sliced shallot and the white parts of the scallions; stir-fry 1–2 minutes until softened. Add minced garlic and cook 20–30 seconds more until fragrant but not burnt.

Scramble eggs

Push aromatics to one side of the pan. Crack in the eggs and scramble gently to soft curds until just set (about 30–60 seconds).

Combine noodles and sauce

Add drained noodles and reserved tofu back into the pan. Pour the prepared sauce evenly over the noodles. Using tongs or a spatula, toss and stir-fry quickly over high heat to combine, coating noodles in sauce and warming through. If the noodles seem dry or sticky, add 1–2 tablespoons of the noodle soaking liquid or water to loosen them.

Add vegetables and finish

Toss in bean sprouts, most of the chopped peanuts (reserve some for garnish), and the green parts of the scallions. Stir-fry 30–60 seconds just to wilt the sprouts—do not overcook; they should remain crisp-tender. Return tofu to reheat. Drizzle sesame oil (if using) and sprinkle red chili flakes if desired.

Plate and serve

Divide Pad Thai across 4 plates (about 4 servings). Garnish each portion with reserved chopped peanuts, cilantro leaves, extra bean sprouts, and lime wedges on the side. Serve immediately, squeezing lime over before eating.