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Tofu Pad Thai

It may have quite a long ingredients list but this Pad Thai really is worth it – and it can be ready in less than 30 minutes. We add peanut butter for a smooth richness that marries perfectly with the zingy lime you'll squeeze on at the end.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 2 people
Calories 627 kcal


For the noodles

  • 150 g firm tofu
  • 140 g dry rice noodles
  • 200 g beansprouts
  • 1 red onion
  • 2 eggs
  • 1 tsp salt and pepper (each)

For the sauce

  • 20 g peanut butter
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 2 tbsp light brown sugar
  • 2 tbsp rice vinegar
  • 2 tbsp tamarind paste


  • Mix together all ingredients for the sauce in a bowl.
  • Finely chop the onion and coriander and set aside separately.
  • Boil the rice noodles for 5 minutes. Drain and run under cold tap water in a sieve to prevent overcooking.
  • Warm a large pan on a medium heat with a small amount of oil. Add the chopped onion and fry for 2 minutes. Add the beansprouts and continue cooking for another 3 minutes.
  • Drain and dice the tofu, then add to the pan and continue cooking for 5 minutes.
  • In a bowl, beat the egg with a dash of water. Add to the pan and break apart slightly as it cooks for 2 minutes.
  • Finally, add the sauce and noodles to the pan, stir and cook for 3 minutes.
  • Serve with a squeeze of lime and the chopped coriander. Optionally, top with some chopped peanuts for extra crunch.

Nutrition (per serving)

Calories: 627kcal

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