Smoked tofu with pad Thai-style noodles

Recipe from: 28 August 2015

Ingredients 15
  • 1/4
    fresh lime juice
  • 2
    fish sauce
  • 1
    brown sugar
  • 300
    pad Thai noodles
  • 400
    smoked tofu
  • 4
    radishes, grated
  • 1.5
    rice vinegar
  • sunflower oil for frying
  • 1
    egg, beaten
  • 10
    spring onions, cut into 3cm lengths
  • 1
    chilli (red or green), sliced
  • 1/2
    roasted and salted peanuts, roughly chopped
  • coriander leaves
  • lemon wedges


Mix the lime juice, fish sauce and sugar until the sugar is dissolved. Set aside.

Soak the noodles in a bowl of boiling water for 5 minutes, then drain and set aside.

Drain the tofu for a few minutes on a plate lined with paper towel, then cut into pieces about 3 to 4cm long and ½ to 1cm thick.
Mix grated radish and rice vinegar in a small bowl. Set aside.

Heat ¼ cup oil in a wok over medium-high heat. Fry the tofu in batches until it’s crisp and golden on the outside but juicy inside. Set aside to drain on a plate lined with paper towel.
Tip out the oil, leaving enough to coat the wok. Tip the egg into the wok, scramble it until just cooked. Tip into a small bowl.

Wipe out the wok and add 2 tsp oil; stir-fry the spring onions until bright and glossy.
Add the tofu, noodles and half the lime-juice mixture. Stir-fry until liquid is absorbed. Stir through egg. Serve immediately.
Spoon over a little more of the lime-juice mix, add some of the radish, sprinkle with peanuts and chilli if you like, garnish with coriander and serve with lemon wedges for squeezing over.

Text and image:

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Read more on: vegetarian  |  noodles  |  recipes

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