Pad Thai with Tofu

what is tofu exactly

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This is an authentic recipe for pad Thai with tofu. It’s very authentic, unlike many westernized versions. This tofu pad Thai is quick and easy to make.


  • 5 ounces (150g) dried pad Thai rice noodles
  • 4 tablespoons vegetable oil
  • 1 teaspoon white vinegar
  • 3 ounces (80g) firm tofu, cut into matchsticks
  • 1¾ ounces (50g) dried shrimp
  • ½ teaspoon chili powder or cayenne pepper, or to taste
  • 2 lightly beaten eggs
  • 6 shelled, deveined large shrimp or 12 small ones
  • 1 finely sliced small red shallot or ¼ regular red onion
  • 1½ ounces (45g) finely chopped, roasted unsalted peanuts
  • ¼ cup (60ml) fish sauce
  • 2 tablespoons palm sugar or dark brown sugar
  • 2 tablespoons tamarind puree/paste
  • 5 ounces (150g) beansprouts
  • 2 tablespoons garlic chives , in ¾-inch (2cm) lengths
  • 1 teaspoon white sugar
  • Lime wedges, to serve


  1. Cover the rice noodles with lukewarm water. Don’t use boiling water else they will break up in the wok later.
  2. Let them sit for an hour then drain.
  3. Heat 2 tablespoons of the vegetable oil in a wok then stir fry the shrimp until just pink.
  4. Remove the shrimp from the wok.
  5. Now stir fry the shallot for a couple of minutes before adding the dried shrimp, tofu, palm sugar, fish sauce, and tamarind.
  6. Cook for 1 minute.
  7. Next add the rice noodles, 2 teaspoons of chili powder and the vinegar.
  8. Cook for 2 minutes.
  9. Turn the heat right down.
  10. Push the noodle mixture aside and add 2 tablespoons of oil followed by the egg.
  11. Mix the noodles with the egg, stirring and scraping the bottom of the wok so everything mixes together.
  12. Take the wok off the heat and mix in most of the beansprouts, the shrimp, garlic chives, and half the nuts.
  13. Toss and serve sprinkled with the remaining peanuts and white sugar.
  14. Serve with lime wedges on the side.


  • The shrimp are cooked when they change from a straight shape to a C-shape. If they make an O-shape they’re overcooked.
  • Replace the shrimp with a different protein if you want. Chicken is always good in pad Thai recipes.
  • If you prefer a crispy tofu pad Thai, toss the tofu pieces in cornstarch, salt and pepper, and fry them in oil until crisp.
  • If you don’t want to use peanuts, you can sub cashews (although this isn’t authentic Thai)
  • Is pad Thai spicy? Well, it varies from restaurant to restaurant and depends how much spice the chef adds! Since you’re making this dish, you can decide how much spice to add. If you’re cooking for a crowd, make it mild or medium and offer extra chilies at the table so people can spice up their portion if they want to.

Keywords: pad thai with tofu, tofu pad thai, shrimp and tofu pad thai, authentic pad thai, how to make pad thai, traditional pad thai recipe