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Tofu Pad Thai

This is a great dish to try out tofu - so delicious and flavourful! But if you prefer, you can substitute chicken or shrimp for the tofu.

Edie Shaw-Ewald, PDt





  • 1 Tbsp  tamarind paste or sauce (in international section) or substitute with 2 tbsp lime juice.

  • 1/3 cup tamari or soy sauce

  • 2 tbsp honey or maple syrup

  • 1 tbsp chili sauce

  • 3 Tbsp lime juice

  • 1/3 cup peanut butter, tahini or another nut butter

  • 1 tbsp fish sauce (optional)

Pad Thai

  • 16 ounces Pad Thai Rice Noodles

  • 2 tbsp sesame oil

  • 2 cups extra firm tofu, pressed and cubed

  • 1 tsp chili flakes

  • 4 cloves garlic, minced

  • 2 tbsp tamari

  • ½  cup chopped green onions

  • 1 cup snow peas

  • 1 cup grated carrot

  • 1 sweet red pepper, sliced

  • 2 cups bean sprouts

  • ½ cup peanuts or cashews

tofu pad thai.jpg


  1. Mix all sauce ingredients in a small saucepan over medium heat for about 1 minute. Take off heat and set aside

  2. Add noodles to a large bowl of boiled water – stir and let soak for 6 minutes or until ‘al dente’. Drain and toss with a little sesame oil.

  3. Heat a large wok or skillet over medium heat, add oil and tofu. Turn tofu occasionally to brown on all sides. Add chili flakes and garlic and cook for 1-2 minutes.

  4. Add onion, show peas, carrot and red pepper and gently toss; cook for another 2-3 minutes.

  5. Add noodles, sauce, bean sprouts and nuts, toss gently to combine everything.. Cook for 2-3 minutes or until the mixture is hot.

  6. Serve with garnishes such as cilantro, more nuts and sriracha sauce.

  7. Store in refrigerator for up to 3 days. This is also good cold!

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