Quick Tofu Pad Thai

Prep Time Cook Time Serves
15m 20m 4

A quick pad thai that is big on flavour but not on cooking time. Just my kind of recipe. I use fresh red chilli but if you don’t like heat or you are serving this to kids you might want to skip the chilli. Be sure to squeeze your lime wedge on top before eating – it makes a big difference!


  • 3 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 4 tablespoons light brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha
  • 2 tablespoons creamy peanut butter
Pad Thai
  • 10 ounces flat rice noodles
  • 3 tablespoons vegetable oil, plus 1 tablespoon for cooked noodles
  • 4 cloves garlic, minced
  • 1 block pressed tofu, diced
  • 1 red chilli, deseeded and finely chopped
  • 3 green onions, finely chopped
  • 1 cup bean sprouts
  • 1/4 cup peanuts, chopped
  • large handful fresh cilantro, finely chopped
  • 1 lime cut into wedges


Prepare noodles according to package instructions. Drizzle with 1 tablespoon of veg oil so they don’t stick together and set aside.

Whisk sauce ingredients together and set aside.

Heat oil in wok or large skillet set over medium to high heat. Add the minced garlic, tofu, chili and onion. Sauté for a couple minutes. Turn the heat down if the garlic starts to color.

Push pan contents to the side and pour the beaten eggs into the empty side. Scramble the eggs. Once eggs are scrambled, toss the pan contents together and add the sauce, cooked noodles and bean sprouts. Continue to cook and toss together. Transfer to serving bowls and top with peanuts, coriander and lime wedges.


If you want more protein, feel free to add chicken and/or shrimp to this recipe. You cook them at the same point as the tofu.

Vegetarians can make this and just substitute another 1-2 tablespoons of soy sauce in place of the fish sauce.

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