Pad Thai
Enjoy a delicious meal in just 20 minutes with our easy Pad Thai recipe! Cook rice noodles, sauté tofu until golden, then toss in a flavorful Pad Thai sauce. Finish with bean sprouts, green onions, and peanuts for a satisfying crunch.
Discover more delightful recipes in our YouTheChef Cookbook, perfect for every cooking enthusiast.
Ingredients
- 1 cup (200g) rice noodles
- 1 cup (200g) firm tofu, cubed
- 2 cloves of garlic, minced
- 1 cup (100g) bean sprouts
- 1 green onion, chopped
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp tamarind paste – lemon juice, lime juice or cooking vinegar works too
- 1 tbsp maple syrup – agave nectar, honey or other sirup works too
- ½ tsp chili flakes (adjust to taste)
- 2 tbsp chopped peanuts for garnish
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a wok over medium heat.
- Add cubed tofu and cook until golden brown. Remove tofu from the wok and set aside.
- In the same wok, combine soy sauce, tamarind paste, maple syrup, and chili flakes. Stir well to create the Pad Thai sauce.
- Add minced garlic to the wok and sauté until fragrant.
- Toss the cooked rice noodles into the wok, coating them with the Pad Thai sauce.
- Add the sautéed tofu to the wok.
- Add bean sprouts and green onions. Stir-fry for a few minutes until well combined and heated through.
- Transfer the Pad Thai to a serving plate.
- Garnish with chopped peanuts and serve with lime wedges on the side.
Pro Tip: Once the rice noodles are cooked, immediately rinse them under cold water to stop the cooking process and prevent them from sticking together. Or use any noodles you want.
Complete Your Meal
This recipe complements:
Green Curry Tofu
Adds creamy richness to complement Pad Thai's tangy sweetness.
Som Tam
Offers a refreshing, crisp contrast to Pad Thai's richness.
Thai Spring Rolls
Provides a crunchy texture against Pad Thai's soft noodles.
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