Tofu pad thai

A little bit complicated but really tasty!



  • 1.5 tsp tamarind paste (or sub for 1 tbsp lime juice)
  • 1/3 cup coconut aminos (or sub half the amount with tamari)
  • 3.5 tbsp coconut sugar
  • 1.5 tsp chilli garlic sauce
  • 1.5 tbsp lime juice
  • 2 tsp fish sauce

Stir fry:

  • Sesame oil
  • Tofu
  • Chilli
  • Garlic
  • Ginger
  • 1 tbsp coconut aminos (or tamari)
  • Bean sprouts
  • Spring onions
  • Pak choi
  • Chopped roasted salted peanuts

Peanut sauce:

  • 1/2 cup salted peanut butter
  • 2-3 tbsp tamari
  • 1-2 tbsp maple syrup or honey
  • 1 tsp chilli garlic sauce
  • 2-3 tbsp lime juice
  • Water to thin

For serving:

  • Lime
  • Shredded carrot
  • Cilantro
  • Thai rice noodles


In a small saucepan, mix tamarind, coconut aminos, coconut sugar, chilli garlic sauce, lime juice, and fish sauce. Heat over medium heat until just simmering, then set aside.

Add Thai noodles to large bowl and cover with boiling water. Stir and cover and cook for around 5 mins (or until cooked).

Heat oil in a skillet. Add tofu and cook until brown. Add chilli, garlic, ginger, and coconut aminos. Add noodles, pad thai sauce from earlier, whatever veg you are using, and peanuts, and cook until everything is hot.

Stir in the peanut sauce, then serve with additional garnishes.