Pad Thai

Dietician Amit Shah


For the sauce:

  • 2 1/2 tbsp sweet chili sauce
  • 3 tbsp soy sauce (or tamari)
  • 2 tbsp tamarind puree*
  • juice, 1 lime
  • 1 tbsp coconut palm sugar (or brown sugar)
  • 1/4 cup water

For the noodles:

  • 1 packet rice noodles
  • 2 tbsp sesame oil or peanut oil
  • 1 medium onion, sliced
  • 2 garlic cloves, minced
  • 1 cup of veggies (broccoli, bell pepper, broccolini, bok choy etc…)
  • 70 gms firm tofu
  • 100 gms bean sprouts/alfa alfa Toppings: green onion, crushed peanuts, cilantro, chili flakes etc.


Main Instructions (this label is not shown)

  • Main Instructions (this label is not shown)
  • Meanwhile mix together all sauce ingredients and set aside.
  • Add sesame oil (or whatever oil you are using) to a large pan or wok over medium-high heat. Add onions and cook until transluscent, 3-5 minutes.
  • Add garlic and choice of veggies and cook for an additional 5 minutes. If veggies are still a pit hard place a top on pan and allow to steam for a few minutes until cooked through. Add the beansprouts/alfa alfa and further cook lightly for 2 mins.
  • In a separate pan lightly stir fry the tofu – alternatively it can be browned in an air fryer or an oven (180 for 10 mins).
  • Top with sauce until fully coated. Cook in sauce for about 3 minutes over low heat or until noodles have absorbed most of the sauce. Squeeze a few drops of lemon after turning off the flame. Add the browned tofu.
  • Garnish with crushed peanuts, Chilli flakes and coriander/cilantro.