Tofu & Vegetable Pad Thai

I think I saw this recipe on Pinterest & thought that a peanut butter sauce would be the perfect way to get DD2(1.3) to like noodles.  Then when I came to make it I realised it didn’t actually have any peanut butter in it – just peanuts on top, so I added some.

I halved the original recipe as I was just making it for the kids, and used sweet chilli sauce instead of anything too spicy. I used some tofu that had been in the freezer – it makes the texture slightly different – a bit firmer, but the kids loved it all, and DH & I liked the leftovers that we got to sample!  It’s definately one we will be making again.

This should serve 4


  • enough noodles for 4
  • 75ml lime juice, plus lime wedges for serving (3 limes)
  • 3 tablespoons soy sauce
  • 1 tablespoon chili sauce, such as Sriracha
  • 1 tablespoon packed dark-brown sugar
  • 1 tablespoon crunchy peanut butter
  • 2 tablespoons vegetable oil
  • 2 large eggs, lightly beaten
  • 400g firm tofu, drained, thinly sliced, and patted dry
  • 2 medium carrots, peeled and shredded
  • 2 garlic cloves, minced
  • 8 spring onions, white and green parts separated and thinly sliced
  • 2 tablespoons roasted salted peanuts, chopped
  • 60g fresh corriander leaves


  1. Cook noodles according to package instructions; drain.
  2. In a small bowl, whisk together lime juice, soy sauce, chili sauce, brown sugar and peanut butter.
  3. In a large nonstick skillet, heat 1/2 teaspoon oil over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until just set, about 1 minute. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips.
  4. Add 4 teaspoons oil to skillet and heat. Add tofu in a single layer and cook until golden brown on both sides, 7 minutes, flipping halfway through. Transfer to cutting board.
  5. Add 1 1/2 teaspoons oil, carrots, garlic, and spring onion whites to skillet and cook until softened, 5 minutes.
  6. Add lime-juice mixture and bring to a simmer. Add noodles and cook, stirring frequently, 1 minute.
  7. Add eggs and tofu and gently toss to combine.
  8. Divide among four plates and top with peanuts, cilantro, and spring onion greens. Serve with lime wedges.

Vegetarian. One husband, Two cats, Three kids.

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Posted in Vegetarian

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