Fiery tofu Pad Thai with rice noodles

This Pad Thai dish is a mid-week hero, easy to whip up when you're in a hurry (or equally in advance) and is packed full of goodness.

This recipe admittedly deviates from Traditional Pad Thai recipes (don't hate me) which tend to include fresh beansprouts and carrots so far as vegetables, however I prefer to add stir-fried greens such as savoy cabbage, spring greens or kale in addition to red peppers. The protein for this recipe is tofu which is made extra crispy by coating it in cornflour before frying and to ensure it soaks up the delicious flavours of our spicy peanut sauce.


  • 3 tbsp sesame oil

  • 450g extra firm tofu, cubed

  • 3 tsbp cornflour

  • 2 Thai red chilies

  • 2 cloves garlic, minced

  • 2 red peppers, chopped into strips

  • 2 carrots, peeled or chopped finely

  • 1/2 savoy cabbage, chopped finely

  • 1 tbsp soy sauce

  • 340g rice noodles

  • 3 eggs, whisked

  • 3 spring onions, chopped

  • handful of chopped roasted sated peanuts

  • 20g fresh coriander, chopped roughly

  • lime wedges (optional)


  • 2 tbsp fish sauce

  • 3 tbsp soy sauce

  • 1 tbsp runny honey

  • 2 tbsp rice wine vinegar

  • 1 tbsp siracha

  • 2 tbsp creamy peanut butter


  1. Combine the ingredients for the Pad Thai sauce and mix thoroughly, then set aside.

  2. Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chili, minced garlic, peppers, carrot and cabbage.

  3. Add the tofu to a small bowl along with the flour and mix until well coated. Heat a large skillet pan on a medium heat. Once hot, add 1 tbsp sesame oil then add the tofu and fry until coloured and crispy. Remove from the pan and set aside.

  4. Heat a large wok on a medium high heat, add the remaining sesame oil and fry the garlic, chili and fry for a 2 minutes until the garlic starts to colour. Now add the peppers, carrots and cabbage and stir fry until the vegetables are cooked through but with a little crunch.

  5. Meanwhile cook the noodles according to packet instructions.

  6. Add the tofu, noodles and Pad Thai sauce to the wok of vegetables, toss gently to combine and heat through until steaming. Add the whisked eggs and continue stirring until the noodles and silky and fully coated.

  7. To serve, plate with additional garnishes including the roasted peanuts, corriander, lime wedges and extra sriracha. Leftovers will keep in the refrigerator for approximately 3-4 days.

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