Pad Thai

Pad Thai

Serves 2


  • 1 clove garlic, minced
  • 1/2 medium red onion,
  • thinly sliced
  • 180g firm tofu, cubed
  • 200g rice stick noodles (soaked in water for 15 mins)
  • 1/2 cup Chef’s Choice Pad Thai Sauce
  • 1/4 cup water
  • 1 tbsp sweet radish, minced Pinch of chilli flakes
  • Pinch of sea salt
  • Handful of bean sprouts and green onions

To serve

  • 1-2 tbsp toasted peanuts, chopped
  • Lime
  • Bean sprouts
  • Green onions


  1. Combine Pad Thai sauce with water, mix well and set aside
  2. Heat vegetable oil in pan, add garlic & onion and stir-fry for one minute
  3. Add tofu and cook for another minute, until slightly brown
  4. Add noodles to pan, then add Pad Thai sauce, sweet radish, chilli flakes and salt
  5. Stir-fry the noodles for 2 minutes. Add in bean sprouts and green onions
  6. Mix and stir-fry everything for 1 minute
  7. Test firmness of noodles, if too firm, fry for an extra minute & add another tablespoon of sauce
  8. Remove from heat. Garnish with bean spouts, green onions, toasted peanuts, and a wedge of lime


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