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Pad Thai with Tofu

Rated as 4.5 out of 5 Stars

"This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors."
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45 m servings 452
Original recipe yields 4 servings (4 main-dish servings)


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  1. 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.
  2. Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
  3. 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.
  4. 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.
  5. 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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 452 calories; 16.8 61.1 14.4 46 1579 Full nutrition

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Read all reviews 2
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This is quite tasty. I added whatever vegetables I had on hand. Thank you for the recipe.

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 rat...