Pad Thai

Course Main Course
Cuisine Asian
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 Servings


Stir Fry

  • 8 oz Thin rice noodles
  • 1 block Extra firm cottony tofu, do not use silken
  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Small Red Onion
  • 1 Cup Bean Sprouts
  • 2 Eggs, beaten
  • 3 Scallions, white and green seperated
  • 1/4 Roasted Peanuts, roughly chopped


  • 1/4 Cup Soy Sauce or Tamari
  • 2 Tbsp Rice Wine Vinegar
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Hoisen Sauce
  • 1 tsp Sambal Oelek
  • 1 Tbsp Honey
  • 1 tsp ground ginger
  • 1 tsp ground garlic
  • 2 Tbsp Chunky Peanut Butter
  • 1 Tbsp Corn Starch


  1. Preheat the oven to 450. Slice the tofu into 1/2 cubes. Spray a baking sheet with cooking spray and spread the cubes out in a single layer, making sure none are touching, sprinkle them with a little salt and black pepper and place in the oven. Bake for about 25mn or until the tops are golden brown.
  2. Meanwhile get a medium sized pot of water boiling for the rice sticks. Don't add them yet though as they cook very quickly!
  3. Julienne the peppers and thinly slice the onion. Slice the green part of the scallion on a diagonal and set aside with the peanuts for topping. Finely mince the white part of the scallion and put in a small container with a tight fitting lid (a pint jar works great!)
  4. Add all of the sauce ingredients to the jar with the scallions except cornstarch and shake! Taste and adjust the seasoning as desired. Add the cornstarch and shake vigorously until well combined.
  5. Just before starting the stir fry, add the rice noodles to the pot of boiling water to cook. They will only take about 5 minutes, so keep an eye on them!
  6. Get a large skillet or wok hot, and add a drizzle of olive or sesame oil. Toss in your peppers and onions and saute until starting to brown. Pour in the pre-whisked eggs and continue stirring until eggs are just barely cooked. Make sure you keep moving everything around in the pan so nothing burns! Add in your tofu cubes and the bean sprouts and stir until just combined. Pour the sauce over everything and stir until it starts to thicken. At this point you can either add the the drained noodles to the pan and stir everything together before turning off the heat, or turn off the heat and serve the veggies dolloped over the noodles. Your call!
  7. Once the Pad Thai is plated garnish with a sprinkle of crushed peanuts and some scallion.