Tofu Pad Thai

Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2


  • 1/4 medium onion chopped
  • 3 cloves garlic chopped
  • 1 piece pressed/extra firm/fried tofu cut into small pieces
  • 1 tbsp preserved sweet turnip optional
  • 1 tbsp dried shrimp optional
  • 1/2 tsp chili flakes optional
  • Rice noodles enough for 1-2 servings
  • 2 eggs
  • 3-4 stalks green onions or chinese chives cut into 2 inch lengths
  • 2 cups bean sprouts


  • 3 tbsp palm sugar or brown sugar
  • 2 tbsp fish sauce
  • 2 tbsp tamarind paste see note 1
  • A squirt of sriracha sauce optional


  • Crushed toasted peanuts
  • Lime wedges
  • Chilli flakes


  1. Start by soaking rice noodles in a large bowl of lukewarm water while preparing the other ingredients until slightly softened and translucent. Drain.

  2. Heat some oil in a large wok (medium high heat) and add tofu, garlic, onion, dried shrimp and preserved turnip. Stir fry until they begin to brown.

  3. Add chilli flakes and continue stir frying for a few seconds.

  4. Crank up the heat to high and toss in noodles together with all the sauces and a little bit of water to help soften the noodles further.

  5. Push the noodles to the side of the wok and crack the eggs into the wok. Flip the noodles onto the egg and let the eggs set before tossing everything together.

  6. Add bean sprouts and chives/green onions and continue tossing a few more times.

  7. Serve hot with lime wedges, crushed peanuts and chilli flakes.

Recipe Notes

  1. Adjust the amount depending on the acidity of the tamarind paste/concentrate used.
  2. Use ready-made bottled pad thai sauce for convenience!
  3. Like any stir fry dishes, pad thai is best made in small batches (1-2 servings).
  4. Vegetarian: substitute fish sauce with light soy sauce and omit dried shrimps.
  5. Vegan: substitute fish sauce with light soy sauce, omit dried shrimps and eggs. Add more tofu for protein.