Prepare the sauce, noodles and toppings before heating the wok for this tofu and egg pad Thai. Tamarind supplies tang, fish sauce supplies salt, and a little brown sugar rounds out the sauce.
This recipe has not been kitchen-tested by Chefly. Sauce balance, noodle timing and the approximately 4-serving yield are estimates.
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Ingredients
Sauce
- Up to 3 tablespoons cooking tamarind paste, depending on concentration
- 2 tablespoons fish sauce
- 2 tablespoons light brown sugar
- 2 tablespoons water, plus more as needed
- 1 tablespoon lime juice
Noodles and toppings
- 8 ounces dried flat pad Thai rice noodles
- 10 ounces extra-firm tofu, drained, pressed and cubed
- 2 large eggs, beaten
- 2 tablespoons neutral oil, divided
- 3 garlic cloves, minced
- 2 cups bean sprouts
- 3 scallions, sliced
- 1/3 cup chopped roasted peanuts
- Lime wedges and red pepper flakes, optional
Contains fish, soy, egg and peanuts. This version is not vegetarian. Tamarind products vary substantially: follow any label dilution instructions and start with less than the listed maximum if strongly concentrated.
Stir-fry method
- Mix the sauce, adding tamarind gradually and tasting for a tangy, salty, slightly sweet balance. Do not assume every concentrate is tablespoon-for-tablespoon equivalent.
- Prepare noodles according to the package’s stir-fry instructions, stopping while flexible but still firm enough to finish in sauce. Drain. Noodle width and brand determine the soaking time.
- In a wide skillet or wok, heat 1 tablespoon oil over medium-high heat. Brown tofu on several sides and move to a clean plate.
- Add remaining oil. Scramble eggs until fully set and transfer to the tofu plate.
- Briefly stir garlic in the pan. Add noodles and sauce. Toss until noodles are tender, adding small spoonfuls of water if the pan dries too soon.
- Return tofu and egg. Add all the sprouts and cook thoroughly, then add scallions. Serve with peanuts and optional lime and pepper flakes. This version does not use raw sprouts as garnish.
Sprouts and dietary variations
People at increased risk of foodborne illness should avoid raw or lightly cooked sprouts. See FDA produce guidance.
A vegetarian fish-sauce substitute changes salt and flavor and needs adjustment. Omitting peanuts does not remove possible cross-contact or other allergens; check every ingredient.
Leftovers
Refrigerate within 2 hours, or 1 hour above 90°F (32°C), in shallow containers at 40°F (4°C) or below. Use within 3–4 days and reheat to 165°F (74°C), following USDA guidance. Noodles soften during storage.
For another dinner idea, see Thai Peanut Chicken Stir-Fry.