Easy Pad Thai

Anyone that knows me, okay I'll re-phrase, anyone that has ever eaten with me, knows that I LOVE pad thai. You've probably seen a 100 different variations of pad thai on Vfit, but what's different about this one is TIME. It's quick and easy...and delicious.


1 tbsp coconut oil/grape-seed oil

1 package extra firm organic tofu

1 medium shallot

2 cloves garlic

1 handful of fresh cilantro

1 tbsp organic ketchup

1 lime

1/2 tbsp chili garlic sauce (+/-)

1/2 cup crushed peanuts or peanut butter

1/2 package brown rice vermicelli noodles

1 tsp sesame oil

2 tbsp organic tamari sauce

3 tbsp organic hoisin sauce

1 carrot

1 package of snow peas

Any leftover veggies in the fridge you want to use


  1. Bring a medium pot of water to a boil.

  2. Rinse and dry tofu with paper towel, then slice into cubes.

  3. Mince garlic and chop the cilantro.

  4. Cut lime into wedges and set aside.

  5. When the water is boiled, turn off the stove top, add noodles, and place lid on top.

  6. Heat a large non-stick pan or stir-fry pot over medium-high. Add oil and then the tofu. Stir often and cook until golden brown (5 mins). Set aside in separate bowl.

  7. Reduce heat to low, then in the same pan, add sesame oil, shallots, carrots and snow peas, and throw in the garlic at the end. Stir often.

  8. Stir in tamari, hoisin and ketchup onto the veggies (if using peanut butter, add too!)

  9. Add the tofu and drained noodles, trying to cover everything in the sauc

  10. Divide the contents into two bowls, add cilantro, peanuts and lime wedges on top.

Serves 2 people.

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