Thai · Lunch · Dinner

Pad Thai with Tofu

Name: Pad Thai with Tofu
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Thai
Ingredients: 200 g dried flat rice noodles (medium width); 6 cups hot water (for soaking noodles); 1 block (300 g) extra-firm tofu, pressed; 2 large eggs; 1 1/2 cups bean sprouts; 1 large carrot, julienned; 4 spring onions, cut into 3 cm lengths; 1 medium shallot, thinly sliced; 3 cloves garlic, minced; 1 1/2 tbsp peanut oil; 3 tbsp tamarind paste (concentrate); 2 tbsp soy sauce; 1 1/2 tbsp brown sugar; 3 tbsp water (for sauce); 1/2 tsp chilli flakes; 1/4 cup unsalted roasted peanuts, chopped; 1 lime, cut into wedges; 1/4 cup fresh coriander leaves

ผัดไทยเต้าหู้ (Phat Thai Tao Hu)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Chewy rice noodles tossed in a tangy tamarind sauce with golden tofu, egg, crunchy bean sprouts and toasted peanuts. This lighter version uses less oil and adds extra carrot for colour and fibre.

Prep: 25 min
Cook: 15 min
Total: 40 min
Serves: 4

Medium
Vegetarian
Dairy Free

24%

Per serving474kcal24% of a 2,000 kcal day

19gProtein

65gCarbs

17gFat

6gFiber

Calories come from: Carbs 53% · Fat 31% · Protein 16%

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Ingredients

For 4 servings

200 gdried flat rice noodles (medium width)
6 cups1,500 ghot water (for soaking noodles)
1 block (300 g)extra-firm tofu, pressed
2 large100 geggs
1 1/2 cups150 gbean sprouts
1 large100 gcarrot, julienned
460 gspring onions, cut into 3 cm lengths
1 medium40 gshallot, thinly sliced
3 cloves9 ggarlic, minced
1 1/2 tbsp20 gpeanut oil
3 tbsp45 gtamarind paste (concentrate)
2 tbsp32 gsoy sauce
1 1/2 tbsp18 gbrown sugar
3 tbsp45 gwater (for sauce)
1/2 tspchilli flakes
1/4 cup40 gunsalted roasted peanuts, chopped
167 glime, cut into wedges
1/4 cup10 gfresh coriander leaves (optional)

Steps

1
Place the rice noodles in a large bowl and cover with the hot water; soak for 20–25 minutes until pliable but still firm, then drain.
2
While the noodles soak, wrap the tofu in a clean towel and press under a heavy pan for 10 minutes, then cut into 2 cm cubes.
3
Whisk the tamarind paste, soy sauce, brown sugar, sauce water and chilli flakes in a small bowl until the sugar dissolves.
4
Heat 1 tbsp of the peanut oil in a large non-stick wok or frying pan over medium-high heat.
5
Add the tofu and fry for 6–7 minutes, turning, until golden on most sides; transfer to a plate.
6
Add the remaining oil, then the shallot and garlic; stir-fry for 1 minute until fragrant.
7
Add the carrot and stir-fry for 1 minute.
8
Push the vegetables to one side, crack in the eggs and scramble until just set and no longer runny.
9
Add the drained noodles and the sauce; toss for 2–3 minutes until the noodles are tender and have absorbed the sauce. Add a splash of water if they stick.
10
Return the tofu to the pan with the bean sprouts and spring onions; toss for 1 minute so the sprouts stay crunchy.
11
Divide between plates and top with the chopped peanuts, coriander if using, and lime wedges for squeezing.

Swaps, storage and make-ahead

Swaps

For a vegan version, leave out the eggs and add an extra 100 g of tofu or a handful of shelled edamame, and choose rice noodles and soy sauce labelled vegan.
For a gluten-free version, use a tamari labelled gluten-free instead of soy sauce and choose rice noodles and tamarind paste labelled gluten-free.
For a peanut-free plate, swap the peanut oil for a neutral oil such as rapeseed and top with toasted sunflower seeds instead of peanuts.
If you can't find tamarind paste, use 2 tbsp lime juice mixed with 1 tsp extra brown sugar for a similar tangy-sweet sauce.

Storage

Pad thai is best eaten fresh, as the noodles firm up and the sprouts go limp, but leftovers can be refrigerated in a sealed container within 2 hours and eaten within 3 days. Reheat in a pan with a splash of water until steaming hot; freezing is not recommended because the noodles turn mushy.

Make ahead

Up to a day ahead, whisk the sauce, press and cube the tofu, and prep the carrot, shallot, garlic and spring onions, keeping each covered in the fridge. Soak the noodles and cook everything just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: GlutenSoyEggsPeanuts

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (682 g)	Per 100 g
Calories	474 kcal	70 kcal
Protein	19.2 g	2.8 g
Carbohydrates	65.2 g	9.6 g
of which sugars	14.1 g	2.1 g
Fiber	5.7 g	0.8 g
Fat	16.9 g	2.5 g
of which saturated	3.2 g	0.5 g
Sodium	598 mg	88 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.