✔ Updated · crispy tofu yasai-style, with homemade amai-style sauce
My Wagamama pad thai recipe is a copycat-style version of the restaurant chain's popular yasai (vegetable) pad thai: flat rice noodles stir-fried with crispy tofu, egg, leek, red onion and bean sprouts in a sweet, sour and salty amai-style sauce, then finished with crushed peanuts, chili, fresh mint, cilantro and lime.
At a glance
The one tip that matters: Undersoak the noodles. Pull them from the hot water while the center is still a little firm; they finish softening in the sauce, and fully soaked noodles turn mushy in the wok.
The sauce is homemade from tamarind, brown sugar, fish sauce (or soy sauce), rice vinegar and a little sriracha, and the whole dish takes about 40 minutes. Chicken and shrimp options are in the recipe card.
Why You'll Love This Copycat Pad Thai
- Restaurant-style flavor at home: sweet, tangy, salty and fresh in every bite.
- Homemade amai-style sauce, with no bottled sauce needed.
- Easy to adapt: vegetarian with tofu, or add chicken or shrimp.
What Is Yasai Pad Thai?
Yasai means vegetable in Japanese, and a yasai pad thai is the vegetarian version of the classic Thai stir-fried noodle dish, made with tofu instead of meat. The Wagamama-style take is known for its leek, red onion and bean sprouts, a sweet-and-sour amai-style sauce and a fresh finish of mint, cilantro, chili, peanuts and lime. This copycat recipe is inspired by that dish and uses ingredients you can find at most grocery stores.
Choose Your Protein
Tofu keeps it vegetarian, but chicken and shrimp both work well; I usually add shrimp. I cook the protein first, set it aside, then add it back at the end so it doesn't overcook.
| Protein | Amount for 2 | How to cook | Done when |
|---|---|---|---|
| Extra-firm tofu | 7 oz (200 g) | Press, cube, dust with cornstarch, fry 8 to 10 min | Golden and crisp on all sides |
| Chicken breast | 8 oz, thinly sliced | Stir-fry over medium-high heat for 4 to 5 min | No pink inside and 165°F |
| Shrimp | 8 oz, peeled and deveined | Stir-fry for 2 to 3 min | Pink and opaque all the way through |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use extra-firm tofu and press it. Wrap it in a clean towel under a heavy pan for 15 minutes, then dust with cornstarch. Dry tofu fries up crisp instead of steaming.
- Cook two portions at a time. A crowded wok steams the noodles and makes them clump. For 4 servings, cook in two batches.
- Taste the sauce first. Tamarind brands vary a lot in sourness. Adjust with sugar, vinegar or fish sauce until it tastes bold on its own; it mellows on the noodles.
- Keep everything moving. Have all the ingredients ready before you heat the wok; the stir-fry takes only about 6 minutes once it starts.
- Make it vegan. Use soy sauce instead of fish sauce and leave out the egg, adding extra tofu or vegetables instead.
Wagamama-Style Yasai Pad Thai (Copycat)
2
servings20
minutes20
minutes850
kcal40
minutesA copycat take on the Wagamama-style yasai pad thai: flat rice noodles stir-fried with crispy tofu, egg, leek, red onion and bean sprouts in a homemade sweet-and-sour amai-style tamarind sauce, finished with peanuts, chili, mint, cilantro and lime. Chicken or shrimp options included.
Ingredients
- For the Amai-Style Sauce
2 tablespoons tamarind paste or concentrate
2 tablespoons light brown sugar
1 1/2 tablespoons fish sauce (or soy sauce for vegetarian)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sriracha or chili sauce
2 tablespoons water
- For the Pad Thai
5 oz (140 g) flat dried rice noodles (about 1/4 inch wide)
7 oz (200 g) extra-firm tofu, pressed and cut into 3/4-inch cubes
1 tablespoon cornstarch
3 tablespoons vegetable oil, divided
1/2 red onion, thinly sliced
1/2 leek, white and light green part, thinly sliced and rinsed
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
2 large eggs
1 cup bean sprouts
- To Garnish
2 tablespoons roasted peanuts, crushed
1 fresh red chili, thinly sliced (or chili flakes)
1 small handful fresh mint and cilantro leaves
1/2 lime, cut into wedges
- Optional Protein (instead of or with the tofu)
8 oz boneless chicken breast, thinly sliced, or raw shrimp, peeled and deveined
Directions
- Prep
- Soak the rice noodles in a large bowl of hot (not boiling) tap water for 6 to 8 minutes, or about 1 minute less than the package says, until bendy but still firm in the center. Drain, rinse with cold water and toss with 1 teaspoon of the oil so they don’t stick.
- Whisk the tamarind, brown sugar, fish sauce, soy sauce, rice vinegar, sriracha and water until the sugar dissolves. Taste: it should be sweet, sour and salty all at once. Adjust with more sugar or vinegar.
- Pat the pressed tofu cubes dry and toss them with the cornstarch.
- Stir-Fry
- Heat 1 1/2 tablespoons of oil in a wok or large skillet over medium-high heat. Fry the tofu for 8 to 10 minutes, turning occasionally, until golden and crisp on all sides, then remove to a plate. If using chicken, stir-fry it for 4 to 5 minutes until no longer pink and 165°F inside; if using shrimp, cook for 2 to 3 minutes until pink and opaque all the way through. Remove to the plate.
- Add the remaining oil, the red onion and leek and stir-fry for 2 minutes until softened. Add the garlic and ginger and cook for 30 seconds, until fragrant.
- Push the vegetables to one side, crack the eggs into the empty space and scramble them until just set, then break them up and mix them through the vegetables.
- Add the drained noodles and pour over the sauce. Toss constantly with tongs for 2 to 3 minutes, until the noodles are tender and have soaked up the sauce. Add a splash of water if they stick. Return the tofu (and any chicken or shrimp) with most of the bean sprouts and toss for 1 minute to heat through.
- Divide between two bowls and top with the remaining bean sprouts, crushed peanuts, chili, mint, cilantro and a lime wedge to squeeze over.
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More Copycat Recipes to Try
Make a night of it with our Wagamama-style chicken katsu curry, yaki udon, ramen or firecracker chicken, and see our Thai side dishes for something to serve alongside.
Frequently Asked Questions
What is in a Wagamama-style pad thai?
The yasai (vegetable) version is rice noodles stir-fried with tofu, egg, leek, red onion, garlic, ginger and bean sprouts in a sweet-and-sour amai-style sauce, then topped with peanuts, chili, mint, cilantro and lime. Restaurant recipes aren't published, so this copycat recreates the flavors with home ingredients.
What is amai sauce made of?
Amai means sweet in Japanese, and an amai-style pad thai sauce is sweet, sour and salty. Copycat versions like this one use tamarind for sourness, brown sugar for sweetness, fish sauce and soy sauce for salt and savoriness, plus a splash of rice vinegar and a little chili sauce.
Can I add chicken or shrimp?
Yes. Use about 8 ounces for two servings. Stir-fry thinly sliced chicken until it is no longer pink and reaches 165°F inside, or cook peeled shrimp for 2 to 3 minutes until pink and opaque all the way through, then set aside and add back with the tofu at the end.
Why are my pad thai noodles mushy or sticky?
They were soaked too long or the wok was overcrowded. Pull the noodles from the hot water while the center is still a little firm, rinse them in cold water, toss with a little oil and cook no more than two portions at a time over medium-high heat.
How do I store and reheat leftover pad thai?
Refrigerate leftovers in an airtight container within 2 hours and eat them within 3 to 4 days. Reheat in a skillet with a splash of water, tossing until steaming hot all the way through, or microwave covered, stirring halfway. Leftovers with chicken or shrimp should reach 165°F.
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