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Tofu Pad Thai



For 4 servings


  • 1/3 cup soy sauce

  • 3 tbsp cane sugar (or coconut sugar)

  • 1 ½ sriracha 

  • 3 Tbsp lime juice

  • 1 clove garlic, minced

Stir Fry: 

  • 1 Tbsp sesame oil

  • 300g cubed extra firm tofu, drained and pressed 

  • 1/2 tsp chili flakes (optional)

  • 2 cloves garlic, minced 

  • 1 tbsp soy sauce 

  • 3 carrots, peeled and cut into ribbons 

  • 3 shallots (spring onion), chopped

  • 2 handfuls chopped roasted salted peanuts​

  • 250g Pad Thai rice noodles 


  1. To a small pot, add the soy sauce, cane sugar, sriracha, garlic and lime juice, and cook over medium heat until just simmering. Cook for 5 minutes stirring occasionally, then turn off heat. Set aside.

  2. Ensure all stir fry ingredients are prepped, including cubed tofu, chopped spring onions, minced garlic, ribboned carrots and chopped peanuts. 

  3. Cook rice noodles to instructions and then drain. Toss with a little sesame oil to prevent sticking. Set aside.

  4. Heat a large pan over medium heat. Once hot, add oil and tofu and sauté for about 4 mins, turning occasionally so it browns on all sides. Add garlic, red pepper flakes and soy sauce. Toss gently to combine until garlic is just slightly browned. 

  5. In the pot where the sauce was add the noodles, ribboned carrots, spring onion and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 mins or until the sauce has coated everything. 

  6. To serve, plate with additional garnishes such as lime wedges, bean sprouts, fresh shredded carrot, cilantro, and sriracha (Optional). 

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