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Pad Thai with Tofu and Mushrooms
A wok-fried Thai noodle dish with tangy tamarind sauce, tofu, mushrooms, egg, and crunchy toppings.
This pad thai is built around a balanced homemade sauce with tamarind, palm sugar, and soy sauce. It is savory, sweet, and tangy, with tender noodles and plenty of texture from tofu, mushrooms, bean sprouts, chives, and peanuts.
Keep the wok hot and the ingredients moving so the noodles absorb the sauce without turning mushy. Finish with lime and extra chili flakes for a bright, classic street-food style bowl.
Ingredients
pad thai sauce
- 35 g palm sugar
- 3 tbsp (45 ml) water, divided
- 3-4 tbsp Thai cooking tamarind paste
- 2 tbsp soy sauce
pad thai
- 115 g dry medium rice noodles, soaked in room-temperature water for 1 hour and drained
- 3 garlic cloves, chopped
- 1-2 onions, chopped
- 85 g tofu, cut into small pieces
- Dried chili flakes, to taste (optional)
- 3 tbsp (45 ml) vegetable oil
- 250 g mushrooms, sliced
- 2 eggs
- 120 g bean sprouts
- 70 g garlic chives, cut into 4 cm pieces
- A handful of chopped peanuts
- 1 lime, cut into wedges
- Garnishes for serving: extra chili flakes, roasted peanuts, bean sprouts, and garlic chives
Instructions
- To make the sauce, add the palm sugar and 2 tbsp of the water to a small pot over medium heat. Stir continuously until the sugar melts and darkens slightly.
- Immediately add the remaining water, soy sauce, and tamarind paste. The sugar may harden at first; this is expected.
- Bring the sauce to a gentle simmer, then turn off the heat. Let it sit while you prep the other ingredients so any hardened sugar can dissolve.
- Before stir-frying, confirm the sugar has dissolved. If needed, warm the sauce briefly and stir again.
- Cut the drained noodles once or twice with scissors so they are easier to toss and separate in the wok.
- In a bowl, combine the tofu, garlic, onions, and mushrooms.
- Heat a wok or large nonstick skillet over high heat with a thin coat of oil. Sear the mushrooms and tofu until cooked and lightly browned, then remove from the pan.
- Return the wok to medium heat. Add a little more oil if needed, then saute the garlic and onions until fragrant, lightly golden, and softened.
- Turn the heat to high. Add the noodles and sauce, then toss continuously until the noodles absorb the sauce.
- Taste for doneness. If the noodles are still undercooked, add a small splash of water and continue tossing until tender.
- Push the noodles to one side. Add a little oil to the empty side, crack in the eggs, and break the yolks.
- Pull some noodles over the eggs, cook for about 30 seconds, then toss everything together so the eggs coat the noodles.
- Add the cooked mushrooms and tofu back in, including any resting juices.
- Add bean sprouts, garlic chives, and half of the chopped peanuts. Turn off the heat and toss until evenly mixed.
- Serve immediately with lime wedges, extra peanuts, and optional chili flakes, bean sprouts, and garlic chives.
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