Pad Thai recipe


Pad Thai has great flavours, doesn’t it? Im not talking about the fast food overly sweet pad thai right now. While that’s very comforting too, I think you might find the flavours in the recipe more interesting.

During summer, I planted basil (they survived)! I pruned some of  it (ATM, not yet enough for a good amount of pesto) and I didn’t want it going to waste. So, I decided to make this pad thai inspired dish that’s really not much of a chore to make.

If it’s your first try using rice noodles, pay attention to it. Give the noodles a good soak without overdoing it, they should be soft and pliable. I usually soak the rice noodles for about 15 – 20 minutes at room temperature water, making sure the noodles are covered in water. I prefer room temperature over warm water. I find that using warm water “cooks” the noodles faster, by the time it hits the wok/pan the noodles already overcooked and too soft.

This is a simple and fairly easy recipe with no meat (seriously), just egg and tofu. Please check out the recipe below!

Pad Thai Inspired

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 2


  • half pack rice noodles (225g)
  • 2 tbsp tamarind paste
  • 1/4 cup water
  • 1 tbsp fish sauce
  • 2 tbsp sugar
  • canola oil, as needed
  • 1 cup firm tofu, julienned about 1 inch long
  • 1 large egg, beaten
  • 3 garlic cloves
  • 1/4 cup shallots, minced
  • 1 tsp red chili (optional)
  • 1/2 cup scallions, cut on a bias
  • 1 cup bean sprouts
  • 1/2 cup peanuts, if you have raw ones toast it
  • A sprig of mint, roughly chopped
  • 1/4 cup cilantro/coriander
  • 1/4 cup basil, roughly chopped
  • 1 -2 red chili (optional)
  • lemon/lime, to serve


  1. Soak rice noodles in room temperature water for about 15 - 20 minutes. Make sure the noodles are submerged in water.
  2. Prepare the sauce by combining tamarind paste, water, brown sugar, fish sauce. Set aside.
  3. Heat your wok/pan and add oil.
  4. Fry the tofu first. I prefer cooking the tofu separately so it doesn't crumble. Once done, take it out of the pan, just set it aside.
  5. Next fry the beaten egg, cut into strips once cooked.
  6. Drain the noodles, it's easier to drain it now before you start sauteeing.
  7. In the same wok/pan in high heat, add oil if needed. Sauté garlic and shallots. Add the noodles then the sauce and give it a stir.
  8. Toss the scallions, half of bean sprouts (reserve the other half for serving), the reserved egg and tofu into the noodles.
  9. Remove from heat you can add the mint, cilantro and basil to the noodles. If preferred, serve separately along with the peanuts, bean sprouts and lemon/lime.
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