Thai · main

Crispy Tofu Pad Thai

Crispy Tofu Pad Thai reads umami 6.7, sourness 6.2 and citrus 5.7 on Palate's 0–10 flavor X-ray — a Thai main, about 34 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.5 / 10
• Sweet & Fruity — 3.8 / 10
• Sour & Bright — 7.9 / 10
• Bitter & Earthy — 1.0 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Umami 6.7 · Sourness 6.2 · Citrus 5.7 · Salinity 5.3 · Richness 4.1 · Nutty 3.6 · Sweetness 3.3 · Heat 3.1 · Allium 3.1 · Funk & Ferment 3.0 · Fruity 1.3 · Herbaceous 1.2 · Bitterness 0.9 · Warm Spice 0.8 · Earthy 0.6

What's in it (15)

• rice noodles — 227 g
• extra-firm tofu — 397 g
• cornstarch — 30 g
• salt — 5 g
• vegetable oil — 54 g
• eggs — 300 g
• garlic — 9 g
• green onions — 440 g
• light-brown sugar — 50 g
• soy sauce — 44 g
• lime juice — 44 g
• rice wine vinegar — 22 g
• sriracha — 15 g
• bean sprouts — 473 g
• spanish style peanuts — 118 g

Time & effort: about 34 min · effort: involved

Nutrition (per 100 g, engine-estimated): 123.9 kcal, 5.2 g protein, 4.9 g fat, 15.2 g carbs

Dietary: Vegetarian · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Place the rice noodles in a large bowl and cover with hot tap water. Soak until the noodles are pliable but still slightly firm at the center, 18-20 minutes, then drain well.
2. While the noodles soak, whisk the brown sugar, soy sauce, lime juice, rice vinegar, sriracha, and 1/2 teaspoon of the salt in a small bowl until the sugar dissolves; set the sauce aside.
3. Toss the tofu cubes with the cornstarch and the remaining 1/2 teaspoon salt until evenly coated. Heat 2 tablespoons of the oil in a large nonstick skillet or wok over medium-high heat. Add the tofu in a single layer and fry, turning occasionally, until deeply golden and crisp on most sides, 7-9 minutes. Transfer to a paper-towel-lined plate.
4. Add 1 tablespoon of the oil to the same skillet and pour in the eggs. Let them set at the edges, then scramble gently until just cooked through with no runny bits, about 1 minute. Transfer the eggs to the plate with the tofu.
5. Add the remaining 1 tablespoon oil to the skillet along with the garlic and the white parts of the green onions. Stir-fry until the garlic is fragrant but not browned, about 30 seconds.
6. Add the drained noodles and the sauce to the skillet. Toss constantly over medium-high heat until the noodles soften fully and turn glossy and slightly sticky, absorbing most of the sauce, 3-4 minutes.
7. Return the tofu and eggs to the skillet along with the bean sprouts and green onion tops. Toss until the sprouts are just wilted and everything is evenly combined and heated through, 1-2 minutes.
8. Divide the pad thai among plates, scatter the chopped peanuts over the top, and serve immediately with lime wedges for squeezing.

Dishes with a similar flavor shape

• Vietnamese Lemongrass Tofu — Vietnamese
• Spicy Thai Peanut Noodles with Tofu — Thai
• Thai Peanut Chicken Noodles — Thai
• Arroz Chaufa de Pollo — Peruvian
• Yassa Poulet (Chicken in Lime and Onion Sauce) — Senegalese

Keep reading: what umami, sourness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.