This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
10 mins
total:
45 mins
Servings:
4
Yield:
4 main-dish servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:

Directions

Instructions Checklist
  • Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.

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  • Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.

  • Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.

  • Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.

  • Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

Nutrition Facts

452 calories; protein 14.4g; carbohydrates 61.1g; fat 16.8g; cholesterol 46.5mg; sodium 1579.2mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/30/2016
This is quite tasty. I added whatever vegetables I had on hand. Thank you for the recipe. Read More
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/29/2016
This is quite tasty. I added whatever vegetables I had on hand. Thank you for the recipe. Read More
(1)
Rating: 5 stars
06/18/2017
Great recipe. I was a little skeptical about the amount of sauce thinking it might make the noodles soggy but somehow this worked. I didn't end up adding as much of the sauce at the end but rather went by taste. Also I accidently cooked my noodles in the hot water step longer than 3 min so this would probably account for less sauce being needed. Overall great taste! I will make this again for sure. Read More
Rating: 5 stars
04/06/2020
This was delicious! I added quorn (fake chicken) and shredded carrots. My whole family loved it! Read More
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Rating: 4 stars
12/06/2020
I really liked this dish. 1/4 cup of sriracha is a lot. I used about half that and it was still very spicy for us. I couldn't find tamarind, so a quick internet search said to substitute lime juice and brown sugar ( I left out the white sugar). I will make this again, next time with bean sprouts, which I like in my Pad Thai. Thanks for the recipe! Read More
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