Crispy tofu pad Thai from Smitten Kitchen by Deb Perelman

  • shallots
  • bean sprouts
  • Show all ingredients...

  • EYB Comments

    Can substitute dried red pepper flakes, chili powder, or Sriracha sauce for dried Thai chile flakes.

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Notes about this recipe

  • Eat Your Books

    Can substitute dried red pepper flakes, chili powder, or Sriracha sauce for dried Thai chile flakes.

  • anniecc on April 14, 2024

    This came out well for me, and was surprisingly straightforward to make. I did have all the ingredients except the Thai chilli powder - just used cayenne. It tasted pretty similar to the Pad Thai I’ve had in restaurants.

  • hirsheys on September 02, 2020

    All in all, this was very simple to make and it really hit the spot for my sister and mom - they thought it was extremely similar to pad thai you get from restaurants. I felt it was a little boring, myself, but I usually feel that way about pad thai, if I'm honest! Plus, it was quite easy - just took a bit of chopping, soaking of the noodles, and a very fast stirfry. Note: I'm not exactly sure the radish I used was quite right - it didn't say sweet as Deb said it would - it was just the only pickled radish that *wasn't* spicy. I also discovered Lizzy didn't have tamarind paste (bummer), so I subbed brown sugar and lemon juice (which worked fine).

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