Pad Thai



Heat the sesame oil in a wok and sauté the ginger, chilli, onion and garlic on low heat.

In a small bowl, whisk the soy, brown sugar and lime juice together in a bowl, stir to combine. Cut the tofu into small cubes or strips and add to the wok along with the sauce. Add in the carrots, mung beans and mushrooms.

Cook or soak the noodles as per the packet instructions and drain.

Once the noodles are cooked, toss them through the wok with the cabbage and spring onion.

Let sit for 5 minutes, then serve.



  • 2 C chinese cabbage, finely shredded
  • bunch corriander
  • 1⁄2 C unsalted peanuts
  • 1 C spring onions, finely sliced
  • 1⁄4 C soy sauce
  • 1⁄4 lime juice
  • Tbsp sesame oil
  • 1 Tbsp soft brown sugar
  • clove garlic, minced
  • 1⁄2 Tbsp ginger, minced
  • 1 red chilli, finely sliced
  • 1/2 tsp chilli powder
  • 200tofu
  • 1 C mushrooms
  • 1 onion, finely sliced
  • 200rice noodles
  • 1 C mung bean sprouts
  • 1/2 C carrot, thinly sliced