Pad Thai with Crispy Tofu

You will need:

Olive Oil

A head of garlic

1 bunch of  green onion

3 tbs tamarind juice

1 shallot

Soy Sauce

Peanut Butter

1/2 cup edemame

2 eggs

1 package of rice noodles (8oz)

1 package of extra firm tofu

1 lime


Package of bean sprouts

1/2 cup crushed peanuts



For the tofu:

One package of extra firm tofu, drained and diced into 1/2 inch cubes, in a large ziplock bag add one clove of smashed garlic, piece of fresh ginger peeled and sliced, one shallot cut into a rough chop, 1/2 orange juice and then throw the whole thing in the bag, 1/2 cup of good quality soy sauce, a drizzle of honey and let it set for 4-6 hours. Once it has marinated drain well on paper towels with a heavy weight for 15-20 minutes while you prep other things. Once drained you will dust in cornstarch and saute in a pan with about 3tbs olive oil. Set aside on paper towels.


For the Peanut Sauce:

2-3 tbs of peanut butter

3tbs of tamarind juice

1/2 cup good quality soy sauce

two gloves minced garlic

1/2 cup water

1 tsp of honey

heat and whisk together reducing slightly set a side.


In a large pot heat 6 quarts of water to a boil.


In a large saute pan heat 2tbs of Olive Oil and add 1 cup of shredded carrot, 1/2 cup diced green onion, and 1/2 cup shelled edemame. Saute for 5 minuets. Push veggies to the side and scramble 2 beaten eggs on the opposite side of the pan.

Once water has come to a boil add 8oz (one package)  rice noodles boil for about 5 minuets add to pan with veg and eggs, they will stick so stir as you add the peanut sauce if needed add a little bit of the water from boiling the noodles. Cover and cook for about 8 minuets until noodles are tender. Add the tofu and garnish with crushed peanuts and bean sprouts and lime wedge and more green onion if desired.



pad thai











1 Comment

  1. Lillian says:

    Thank you – I was hoping you would post this recipe.

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