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Tofu Pad Thai Recipe




  • 300g dried flat rice noodles
  • 3tbsp vegetable oil
  • a small bunch of spring onions, sliced
  • 2 red chillies, 1 finely chopped, 1 finely sliced to serve
  • 3 garlic cloves, crushed
  • a small bunch of coriander, stalks finely chopped and leaves picked
  • 1 carrot, peeled and grated
  • 1 courgette, peeled and grated
  • 225g tenderstem broccoli, cut into bite-sized chunks
  • 200g smoked tofu, cut into 1cm cubes
  • 100g roasted salted peanuts, roughly chopped
  • 1 lime, cut into wedges, to serve

For the pad Thai sauce

  • 1tbsp fish sauce (optional)
  • 3tbsp light soft brown sugar
  • 1tbsp light soy sauce
  • 1tbsp tamarind paste
  • 1tbsp sriracha
  • juice of 1 lime


Place the noodles in a large heatproof bowl and pour over boiling water to cover. Leave to soak for 4-5 minutes and rehydrate. Check that the noodles are just softened before draining and running under cold water. Set aside. Be careful not to leave them in the water for too long or they will become too soft.

While the noodles are soaking, make the sauce by whisking together all the ingredients to combine.

Heat the oil in a large wok and add the spring onions, chopped chilli, garlic and coriander stalks. Fry for 30 seconds until fragrant – be careful that the garlic does not burn.

Add the carrot, courgette and broccoli and stir-fry for 2 minutes. Add the noodles, pad Thai sauce and 50ml water. Stir-fry over a high heat until the water has evaporated, the noodles are cooked and everything is nicely coated in the sauce.

Add the tofu and gently toss together until warmed through.

Spoon the noodles into bowls, scatter over the peanuts, coriander leaves and sliced chilli. Serve with the lime wedges.

Recipe courtesy of In Minutes by Clodagh McKenna. Published by Kyle Books. Photography by Dora Kazmierak.


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