Description
A quick and easy recipe for authentic crispy Pad Thai with perfectly balanced tangy-sweet flavors and a satisfying crunchy texture, made in just five simple steps.
Ingredients
- 8 oz (225 g) flat rice noodles, about ¼ inch wide
- 3 tbsp vegetable oil (neutral oil with high smoke point)
- 7 oz (200 g) firm tofu, pressed and cubed
- 2 large eggs, lightly beaten, room temperature
- 3 cloves garlic, minced
- 3 green onions, sliced thinly
- 1 cup (100 g) bean sprouts, rinsed
- ½ cup (60 g) crushed peanuts, for garnish
- Fresh lime wedges, for serving
- Pad Thai sauce:
- 2 tbsp tamarind paste
- 3 tbsp fish sauce (or soy sauce for vegetarian option)
- 2 tbsp packed brown sugar
- 1 tbsp rice vinegar
- ½ tsp chili flakes (optional)
Instructions
- Soak the rice noodles in warm water (about 100°F / 38°C) for 20-25 minutes until pliable but not mushy. Drain and set aside.
- Prepare the Pad Thai sauce by whisking together tamarind paste, fish sauce, brown sugar, rice vinegar, and chili flakes (if using) until sugar dissolves. Adjust to taste.
- Heat 2 tbsp vegetable oil in a wok or large non-stick skillet over medium-high heat. Fry the cubed tofu until golden and crispy on all sides, about 5 minutes. Remove and set aside.
- Add remaining 1 tbsp oil if needed, then pour in beaten eggs. Scramble gently until just set and push to the side.
- Add minced garlic and cook until fragrant, about 30 seconds. Add drained noodles and pour the prepared sauce over. Toss quickly to coat, then spread noodles flat and let cook undisturbed for 2-3 minutes to develop crispiness on the bottom.
- Toss in cooked tofu, sliced green onions, and bean sprouts. Stir gently to combine and heat through for another minute.
- Serve immediately topped with crushed peanuts and fresh lime wedges.
Notes
Use medium-high heat to achieve crispiness without burning. Do not overcrowd the pan; cook in batches if necessary. Soak noodles instead of boiling to prevent mushiness. Adjust sauce sweetness, sourness, and saltiness to taste. For vegan version, replace fish sauce with soy sauce or tamari and omit eggs or substitute with scrambled tofu. Reheat leftovers gently in a skillet with a splash of oil to revive crispiness. Avoid microwaving to preserve texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250 g)
- Calories: 475
- Sugar: 10
- Sodium: 900
- Fat: 22
- Saturated Fat: 3.5
- Carbohydrates: 55
- Fiber: 3
- Protein: 15
Keywords: Pad Thai, crispy Pad Thai, authentic Pad Thai, easy Pad Thai recipe, Thai noodles, stir-fry noodles, vegetarian Pad Thai, gluten-free Pad Thai