Thailand / Main dishes

Home-style pad Thai

Name: Home-style pad Thai
Prep time: 20 min
Cook time: 15 min
Yield: 2 portions
Cuisine: Thailand
Ingredients: 160 g flat rice noodles; 150 g firm tofu, cubed; 2 eggs; 100 g bean sprouts; 2 tbsp tamarind concentrate; 1 tbsp fish sauce; 1.5 tbsp palm sugar; 2 tbsp oil; 20 g roasted peanuts

Home-style pad Thai in a practical home-cooking adaptation, with clear everyday steps.

Prep20 min

Cook15 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Soften noodles according to the package and drain. Mix tamarind, fish sauce, sugar and 3 tablespoons water.
Heat oil in a wide pan and brown tofu; push aside and scramble eggs until fully set.
Add noodles and sauce, tossing until tender; add a splash of water if needed.
Fold in sprouts and cook 2 minutes until hot; ensure eggs reach 71°C. Serve with crushed peanuts.

A little kitchen note

Untested editorial adaptation. Tamarind concentrate strength varies; start with less if very concentrated.

Allergen notes

Egg, soy, fish, peanuts. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 730 kcal
Protein: 28.2 g
Carbs: 89.7 g
Fat: 28.9 g
Fibre: 6.8 g
Total sugar: 11.6 g
Sodium: 1631 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it