Tofu pad Thai
Cuisine: Thai
Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
  • 8 oz Thai (or pho) rice noodles (dried or fresh is okay)
  • ⅓ cup dried shrimp
  • 2 eggs
  • 4 tsp fish sauce
  • 3 cloves garlic, minced
  • ½ yellow onion, sliced
  • 1-3 or more red Thai chiles
  • 4 oz fried tofu cubes
  • 2 tbsp palm sugar (regular sugar can be subbed)
  • ¼ cup tamarind pulp, pressed and strained
  • 2 tablespoon vegetable oil
  • 1⅓ cup bean sprouts
  • 2 tablespoons peanuts
  • 1 cup green onions, sliced on the diagonal
  • ½ cup cilantro, lightly chopped
  1. Long before you're ready to eat: Soak the rice noodles in water at least 4 hours (if fresh) or overnight (if dried)
  2. Mix palm sugar and tamarind pulp in fish sauce and set aside. Lightly beat eats in a small bowl. Gather and prepare the rest of your ingredients and set it nearby. This process will go fast.
  3. In a screaming hot skillet or wok (so, super high heat), add vegetable oil and swirl it around a little. Add in dried shrimp and stir around a little to coat in oil for about 5 seconds.
  4. Add in onions, garlic, and chiles, stir for 5 seconds.
  5. Pour in beaten eggs and scramble lightly for about another 5 seconds.
  6. Add in fried tofu cubes and toss around with a spatula for a few seconds.
  7. Take rice noodles directly from the water it's been soaking in and add to pan. It's fine (and encouraged!) to drip some of the excess water into the pan. Toss with the rest of the ingredients and add the fish sauce, tamarind, and sugar mixture. Stir vigorously for 30 seconds.
  8. Lower the heat to low, move the pan off the heat source for a moment, and cover it with a lid to let the noodles soften and cook and absorb all the awesome flavors.
  9. Unlid it, put it back on the heat, and add half of the sprouts. Mix.
  10. Pour the tofu pad Thai into a serving bowl and top it with peanuts, green onions, cilantro, and the rest of the bean sprouts. Serve and enjoy!
Recipe by heo yeah yum at