Pad Thai is the undisputed king of Thai street food, known for its perfect balance of sweet, salty, and sour flavors. This version with firm tofu offers an irresistible crunchy texture and an intense flavor that will surprise all your guests.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 200g wide rice noodles (sen lek)
- 300g extra firm tofu, drained
- 2 tbsp cornstarch
- Vegetable oil for frying
- 50g raw or roasted peanuts
- 1 cup fresh bean sprouts
- 4 spring onions, finely chopped
- 3 cloves garlic, minced
- 1 tsp fresh ginger grated
- 2 tbsp concentrated tamarind paste
- 3 tbsp regular soy sauce (contains gluten)
- 2 tbsp brown sugar or panela
- 1 tsp dried chili flakes (optional)
- 1 large egg lightly beaten
- 1 lime, cut into wedges
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Prep 30 min
Soak rice noodles in a bowl with warm water for 30 minutes until they soften but remain firm; drain well. This trick prevents them from falling apart during cooking and ensures the correct texture.
- Step 2 Cut 5 min
Cut extra firm tofu into 2 cm cubes, place in a bowl and mix with cornstarch and a pinch of salt to coat; fry in abundant oil over medium-high heat until golden and crispy outside. The cornstarch creates a protective crust that keeps the inside juicy.
- Step 3 Mix 2 min
In a small bowl, mix tamarind paste, soy sauce, brown sugar and chili flakes until a homogeneous sauce forms; taste and adjust the balance between sweet and salty. This is the base of the authentic flavor of the dish.
- Step 4 Pan 5 min
Heat a wok or large skillet over high heat with a drizzle of oil, pour in beaten egg and scramble quickly to form tender pieces; remove temporarily and sauté garlic and ginger for 30 seconds in the same pan. Intense heat generates 'wok hei', that characteristic smoky flavor.
- Step 5 Cook 4 min
Add drained noodles directly to the wok, pour prepared sauce over them and toss vigorously using tongs or spatulas for 2 minutes until they absorb all the liquid. Fast movement prevents noodles from sticking and distributes flavor evenly.
- Step 6 Serve 1 min
Turn off heat, incorporate raw bean sprouts, spring onions and reserved crispy tofu; mix gently and serve on individual plates accompanied by chopped peanuts and lime wedges. Sprouts add freshness and final crunch.