Pad Thai is one of those meals that feels fancy but is actually super easy to make at home.
This version is packed with crispy tofu, chewy rice noodles, and a perfectly balanced sweet-savory sauce.
It’s kid-approved, customizable, and comes together fast—perfect for busy weeknights!
Let’s get cooking!
What You’ll Need
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp peanut butter (optional for extra richness)
- 1 tsp sriracha (optional for heat)
For the Noodles & Tofu:
- 8 oz rice noodles
- 1 tbsp vegetable oil
- 1 block (14 oz) firm tofu, pressed and cut into cubes
- 2 eggs, lightly beaten
For the Veggies & Garnishes:
- 3 cloves garlic, minced
- 1 cup bean sprouts
- 3 green onions, chopped
- ¼ cup chopped peanuts
- ¼ cup chopped cilantro
- Lime wedges for serving
Pro Tips
- Press Your Tofu! Wrap it in a clean kitchen towel and place something heavy on top (like a pan) for at least 10 minutes to remove excess water. This helps it get crispy when cooked!
- Don’t Overcook the Noodles! They should be just soft enough to bend but not mushy. Rinse with cold water after cooking to prevent sticking.
- Cook the Tofu First! This way, it gets a crispy texture before adding other ingredients.
- Adjust the Sweetness & Heat! If you like it sweeter, add a little more brown sugar. If you like spice, extra sriracha is your friend!
- Serve With Lime! A fresh squeeze of lime brightens up all the flavors.
Tools You’ll Need
- Large nonstick pan or wok
- Pot for boiling noodles
- Cutting board & knife
- Small mixing bowls
- Chopsticks or tongs for tossing
Substitutions & Variations
- Protein Swap: Use shrimp or chicken instead of tofu.
- Make It Gluten-Free: Use tamari instead of soy sauce.
- Add More Veggies: Bell peppers, carrots, or snap peas work great.
- Nut-Free Option: Skip peanuts or swap for sunflower seeds.
Make Ahead Tips
- The sauce can be made ahead and stored in the fridge for up to a week.
- Press the tofu in advance and store it in an airtight container.
- Chop the green onions and cilantro ahead of time.
How to Make Tofu Pad Thai
1. Make the Sauce
In a small bowl, whisk together soy sauce, brown sugar, lime juice, rice vinegar, peanut butter (if using), and sriracha. Set aside.
2. Cook the Noodles
Boil water in a large pot and cook rice noodles according to package instructions. Drain and rinse with cold water.
3. Cook the Tofu
Heat oil in a large pan over medium-high heat. Add tofu cubes and cook for 5-7 minutes, flipping occasionally, until golden brown and crispy. Remove from the pan and set aside.
4. Sauté Garlic & Scramble Eggs
In the same pan, add a little more oil if needed. Add minced garlic and stir for 30 seconds until fragrant. Push to one side and pour in beaten eggs. Scramble until just cooked.
5. Combine Everything
Add the cooked noodles, tofu, and sauce into the pan. Toss everything together until coated and heated through.
6. Add Veggies & Serve
Turn off the heat. Stir in bean sprouts and green onions. Serve with chopped peanuts, cilantro, and lime wedges.
Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a pan with a splash of water to keep the noodles from drying out.
- Avoid freezing—it changes the texture of the noodles.
Time to Dig In!
That’s it—your homemade Tofu Pad Thai is ready! It’s packed with flavor, quick to make, and totally customizable. Let me know in the comments how it turned out for you or if you made any fun twists! 🍜💛