The Easiest Pad Thai with Tofu Recipe That You’ll Make
Tired of ordering takeout? Well, get ready for the easiest pad thai with tofu recipe you’ll ever make! Pad thai is one of the most recognizable Thai dishes worldwide and this recipe can easily be customized to your tastes and preferences.
Ingredients
- 7 ounces flat rice noodles (preferably pad thai noodles)
- 7 ounces extra-firm tofu (pressed and cubed)
- 1 tbsp refined coconut oil
- 1/2 cup bean sprouts
- 1 clove garlic (minced)
- 1/2 cup shredded carrots
- 1 shallot (minced)
- garnish with roasted crushed peanuts, cilantro, and garlic chives (cut into 2" pieces)
- serve with a wedge of lime
Pad Thai Sauce
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1/2 tbsp honey
Instructions
- Since the cooking time is short, it’s best to prepare all of the ingredients beforehand so that you’ll be ready to use them at a moment’s notice.
- In a skillet, add refined coconut oil and heat until the pan is hot but not smoking. This is very important! Why? The key to not letting the tofu stick to the pan is to wait until the pan is very hot. The oil should have a shimmery appearance to let you know it’s ready! Add the cubed tofu and cook on each side for about 1 to 2 minutes until it’s fully browned and crisp! After you’re done cooking the tofu, remove them from the pan and set them aside.
- Next, saute the carrots and bean sprouts for about 5 minutes or until they’re soft but still have some crunch. Then, move the carrots and bean sprouts to one side, allowing room to cook the egg. Crack 1 egg and scramble until it’s 80% cooked.
- Cook the pad thai rice noodles according to the package. Then, add them to the pan, along with the cooked tofu and pad thai sauce. Continue stirring everything together until the sauce is evenly incorporated throughout the dish.
- Finally, garnish with your toppings of choice and serve immediately.