New this month
Get the Allrecipes magazine

Pad Thai with Tofu

Van Dana

"This is a favorite Thai dish that is light and combines sour, salt, sweet, and spicy flavors."
Added to shopping list. Go to shopping list.


45 m servings 452 cals
Original recipe yields 4 servings (4 main-dish servings)

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 61.1 g carbohydrates; 14.4 g protein; 46 mg cholesterol; 1579 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 2
Most helpful
Most positive
Least positive

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...