Tofu Pad Thai Recipe

Soak the noodles

Place the dried rice noodles in a large heatproof bowl. Pour very hot (not boiling) water over them to cover by 1–2" and let soak 6–8 minutes until pliable but still slightly firm (they will finish cooking in the pan). Drain and set aside. If using fresh rice noodles, separate and set aside.

Press and cube tofu

Drain the tofu and press for 15–30 minutes between plates with a weight on top (or use a tofu press) to remove excess liquid. Pat dry with paper towels, then cut into 1/2" cubes.

Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook undisturbed 3–4 minutes to brown one side. Toss/turn and brown remaining sides, about 6–8 minutes total, until golden and crisp. Transfer tofu to a plate and set aside.

While tofu is pressing or browning, whisk together tamarind paste, palm sugar, fish sauce (or soy sauce), light soy (if using), water, lime juice, and Sriracha/chiles in a small bowl until sugar dissolves. Taste and adjust: sauce should be sweet-sour-salty-balanced (add more sugar to sweeten, more tamarind or lime for tang, more fish/soy for saltiness). Set aside.

Wipe out the pan or add another 1 tablespoon oil and return to medium-high heat. Add shallot and cook 1 minute until softened. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

If using eggs: push aromatics to one side, add a little oil if needed, crack eggs into the pan and scramble quickly until just set. Break into small pieces and mix with aromatics.

Add carrots and red pepper (if using) and stir-fry 1–2 minutes until slightly softened. Add the soaked, drained rice noodles and toss to combine with aromatics. Pour the prepared Pad Thai sauce evenly over the noodles.

Toss noodles and sauce briskly for 1–2 minutes, allowing the noodles to absorb sauce. If the noodles are clumping or the pan is dry, add 1–2 tablespoons hot water to loosen and continue tossing.

Return the browned tofu to the pan along with the bean sprouts and scallion pieces. Toss gently 1 minute to combine and warm. Season with salt and pepper to taste.

Remove from heat. Transfer Pad Thai to serving plates. Top with chopped roasted peanuts, extra sliced scallions, cilantro (if using), and a sprinkle of crushed red pepper if desired. Serve immediately with lime wedges for squeezing over the noodles.