Recipe: Tofu Pad Thai

So I got some pretty exciting news on the weekend (which if you follow I Spy Plum Pie on facebook or instagram you may have already seen!) – this little slice of the internet was announced a finalist in the Kidspot Voices of 2015 competition, in the Home & Wellbeing category. I’m not going to lie, I’m pretty excited! So what better way to celebrate than with one of my favourite easy dinners – tofu pad thai!

Thai food is by far one of my favourite cuisines, although it’s not always vegetarian friendly given the prevalence of fish sauce, so I tend to make it at home most of the time. Tofu pad thai is one of my absolute favourites, and thankfully it’s super quick and easy to whip up at home, making it an excellent mid week meal (or even in place of Friday night takeaway!).

My version includes eggs, but if you’d prefer a vegan option then you can easily omit them, it will still be super delicious, I promise! It might not be the prettiest of dishes, but really it’s all about the flavour here!

Tofu pad thai

Ingredients List

For the Sauce

  • 3tbs tamarind paste
  • 3tbs brown sugar
  • 2tsp chilli paste/sauce (or to taste)
  • 1 1/2tbs soy sauce
  • 1tbs lime juice
  • 1/4 cup vegetable stock

For the Pad Thai

  • 250g firm tofu
  • 1/4 cup peanut oil
  • 200g flat rice noodles
  • Small head of broccoli
  • 4 cloves garlic
  • Bunch of baby bok choi
  • 2 carrots
  • 2 eggs
  • Half a bunch of spring onions
  • 1/4 cup crushed peanuts
  • 3/4 cup bean sprouts
  • 1 lemon


  1. Whisk together sauce ingredients and set aside
  2. Slice the tofu into cubes and fry in a little oil for 3-4 minutes on each side, until lightly golden. Remove and set aside
  3. Boil the noodles according to packet directions (generally 8-10 minutes)
  4. Chop the broccoli into florets and add to the noodles for the final 2 minutes to lightly cook, then drain and rinse the broccoli and noodles
  5. Crush the garlic and add to the pan with the remaining oil
  6. Slice the bok choy and carrots and add to the garlic and stir fry for 3-4 minutes, until bok choy is wilted
  7. Add the noodles, broccoli and sauce to the pan and toss to combine, cooking for another 3 minutes
  8. Push to the side and add the eggs, roughly scrambling them with your spatula, then toss through the noodle mixture
  9. Thinly slice the spring onion and add to the noodles with the tofu and toss to combine. Cook until the tofu is reheated
  10. Spoon into bowls and top with crushed peanuts and bean sprouts
  11. Serve with lemon wedges and enjoy

Tofu pad thai

That long list of steps makes it seem way more hands on than it really is, so don’t let it put you off! This recipe makes enough to serve at least 4 people, and it reheats well so you can have delicious tofu pad thai the next day as well!

You can always throw in some other veggies as well if you’d like, baby corn and snow peas would be perfect when they’re in season. I get my tamarind paste at my local grocer, but I’m fairly certain you can pick it up at most major supermarkets as well, in the same section you’ll find the pad thai noodles. It lasts a while in the fridge so it’s definitely worth picking up a jar for all your future pad thai cooking adventures!

Fresh, full of flavour with plenty of crunch – no wonder pad thai is such a favourite of mine!

Tofu pad thai

Are you a thai food fan as well? Have you ever made your own tofu pad thai?

[inlinkz_linkup id=535719 mode=1]

Join the Weekly News & get my Meal Planning 101 Guide!

22 Comments on Recipe: Tofu Pad Thai

  1. merilyn
    June 15, 2015 at 7:02 am (9 years ago)

    congratulations liz! that’s great news for you hun!
    pad thai looks great too! … suggestion … can always put chilli and coriander on top to zap the visuals for photo shoot! … just saying! … artists eye at work sorry! … thanks liz I’m a supporter of your cause! love m:)X

    • I Spy Plum Pie (admin)
      June 15, 2015 at 7:13 am (9 years ago)

      Thanks Merilyn!
      I was all ready to put some coriander on top and then I went out to pick it & discovered it has been destroyed by aphids! I can’t seem to beat the little creatures! Appreciate the suggestions though lovely xx

    • I Spy Plum Pie (admin)
      June 20, 2015 at 5:44 pm (9 years ago)

      It’s such a tasty dish isn’t it!

  2. Cindy
    June 15, 2015 at 10:44 am (9 years ago)

    Yum! This is a home favourite of ours too. I reckon it’s all in the tamarind paste. 😉
    Cindy recently posted…Smith & Deli

    • I Spy Plum Pie (admin)
      June 20, 2015 at 5:45 pm (9 years ago)

      Me too, it makes such a difference!

  3. Nicole - Champagne and Chips
    June 16, 2015 at 10:32 am (9 years ago)

    This looks fantastic. Thai food is an absolute fave of mine.
    Congratulations again on your Kidspot achievement 🙂
    Nicole – Champagne and Chips recently posted…My Food Bag Review

    • I Spy Plum Pie (admin)
      June 20, 2015 at 5:45 pm (9 years ago)

      Thanks lovely – such a nice surprise! Thai food really is one of the best, isn’t it!

    • I Spy Plum Pie (admin)
      June 20, 2015 at 5:46 pm (9 years ago)

      Thanks Louise!

    • I Spy Plum Pie (admin)
      June 20, 2015 at 5:49 pm (9 years ago)

      Yum indeed!

  4. Lucy @ Bake Play Smile
    June 20, 2015 at 8:54 am (9 years ago)

    Thanks for linking up with our Fabulous Foodie Fridays party And again, a massive congrats on being a finalist. You are SO super amazing. Love, love, LOVE your blog!!
    Lucy @ Bake Play Smile recently posted…Fabulous Foodie Fridays #56

    • I Spy Plum Pie (admin)
      June 20, 2015 at 5:50 pm (9 years ago)

      Back atcha lovely! xx

  5. Sammie @ The Annoyed Thyroid
    June 20, 2015 at 3:30 pm (9 years ago)

    Yay! Congrats on your nomination (if I haven’t said so already!) Tofu is my nemesis but you make it look and sound so delicious in this recipe, that I think I could eat it. You might turn me on to tofu yet!
    Sammie @ The Annoyed Thyroid recently posted…The Ultimate Rabbit Hole #23

    • I Spy Plum Pie (admin)
      June 20, 2015 at 5:51 pm (9 years ago)

      Tofu can be tasty, I promise! This is an excellent place to start, there’s so many other flavours that you’ll hardly notice the tofu anyway!

  6. Bronnie - Maid In Australia
    June 21, 2015 at 8:58 pm (9 years ago)

    I have – and although I’d tried before, I now use a recipe that I was taught by a friend’s Thai chef in Bangkok. It’s freaking brilliant, but do you think I can get anyone to eat it? My kids are carnivores and so are most of my friend and family. They look at my like I have two heads when I tell them I am serving a dish with tofu in it. When the kids were younger, they ate tofu when I told them it was ‘special meat’ or ‘marinated meat’ but I can’t lie to them any more. Most people like it when they try it though – but the kids still prefer their pad thai with meat. Also I have to remove nuts when my son is here, because he is anaphylactic.
    Bronnie – Maid In Australia recently posted…Better than Byron?

    • I Spy Plum Pie (admin)
      June 24, 2015 at 9:28 pm (9 years ago)

      Argh, how frustrating for you Bronnie! Any special tips from the Thai chef you can share?!

  7. Lizzie {Strayed Table}
    June 22, 2015 at 7:18 pm (9 years ago)

    Love pad thai it is one of my favourites. I add extra peanut butter to my sauce and can’t live with out fish sauce in there too. Yours looks super fresh and well, now I am hungry.
    Lizzie {Strayed Table} recently posted…Homemade Mayonnaise

    • I Spy Plum Pie (admin)
      June 24, 2015 at 9:29 pm (9 years ago)

      Yep, I think most use fish sauce but it can definitely still be tasty & veg friendly without it!

    • I Spy Plum Pie (admin)
      June 24, 2015 at 9:31 pm (9 years ago)

      I hope your cravings get fulfilled soon Karin!


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge