Easy Pad Thai
4 People
388 Cals
Easy Pad Thai
4 People
388 Cals
About the recipe
Gluten Free - 10 Minute Meal - Dairy Free - DeliciousIf you’re looking for a quick, healthy Pad Thai that’s packed with flavour and easy enough to make any night of the week — this is the recipe you’ll come back to again and again.This light, saucy Pad Thai is my simple, everyday version of the classic. Made with soft rice noodles, golden egg, protein-rich tofu and fresh herbs, all tossed through a perfectly balanced sweet, tangy sauce — it delivers everything you love about Pad Thai, without the fuss.There’s no complicated prep, no hard-to-find ingredients — just real, nourishing food that comes together in minutes.Ready in just 10 minutes• Simple, pantry-friendly ingredients• Light, fresh and full of flavour• High-protein and naturally gluten-free• Easy to adapt with chicken, prawns or keep plant-based.It’s fresh, vibrant, incredibly satisfying… and the kind of meal the whole family will love.
Nutrition Per Serving
388
Calories
11g
Fat
2g
Saturates
18g
Sugars
1125mg
Salt
15g
Protein
52g
Carbs
2g
Fibre
Ingredients
Pad Thai Sauce
- 4 tbsp tamarind puree
- 3 tbsp tamari or soy sauce
- 3 tbsp kecap manis sweet soy sauce
- 2 tbsp maple syrup or coconut sugar
- Splash of fish sauce optional, to finish
Pad Thai
- 200 g dried Pad Thai rice noodles
- 1 tbsp olive oil
- 2 spring onions sliced
- 2 garlic cloves thinly sliced
- 200 g firm tofu cut into batons
- 2 eggs
- 2 handfuls bean sprouts
- 1 handful fresh coriander chopped
- Small bunch chives chopped
- a little white pepper
To Serve
- Lime wedges
- roasted cashew optional
- Extra bean sprouts
- Chilli oil or fresh chilli optional
Method
- Prepare everything first This dish cooks quickly, so have all your ingredients chopped, measured and ready to go.
- Make the sauce: Whisk together tamarind puree, tamari, kecap manis and maple syrup. Set aside.
- Place noodles in a large bowl and cover with boiling water.
- Soak for 15 minutes until just tender. Drain well and set aside.
- Heat olive oil in a large pan or wok over medium heat.
- Add spring onions and garlic, sauté for 30 seconds until fragrant.
- Add the tofu and cook for 2 minutes until lightly heated through and starting to colour.
- Push the pan ingredients to one side of the pan.
- Pour in the eggs and gently scramble until just set.
- Bring it together and add the drained rice noodles and pour over the sauce.
- Toss everything together until the noodles are glossy and well coated.
- Add bean sprouts, coriander and chives.
- Add a splash of fish sauce if using for extra depth of flavour and some white pepper.
- Toss briefly — keeping everything fresh and vibrant.
- Serve immediately with fresh lime and chilli if you like a little heat.
TERESA’S NOTES
Fresh rice noodles will give you a silky, restaurant-style texture if available
Don’t over-soak the noodles — they’ll finish cooking in the pan
Want it saucier? Add a good splash of water while tossing your noodles
Swap tofu for chicken, prawns or keep it fully plant-based
For extra greens: toss through baby spinach at the end or add other veggies like cabbage which is great. Low-carb option:
Swap noodles for finely shredded cabbage. Stir-fry it first with the garlic and a splash of water to soften, then proceed with the recipe.
Don’t over-soak the noodles — they’ll finish cooking in the pan
Want it saucier? Add a good splash of water while tossing your noodles
Swap tofu for chicken, prawns or keep it fully plant-based
For extra greens: toss through baby spinach at the end or add other veggies like cabbage which is great. Low-carb option:
Swap noodles for finely shredded cabbage. Stir-fry it first with the garlic and a splash of water to soften, then proceed with the recipe.
