200g rice noodles

200g of smoked tofu (here with almonds)

250g of frozen wok vegetables (or fresh pre-cooked, snow peas, soy sprouts…)

4 small white onions with stems

160g of Japanese style tofu fillets

Kala Namak Salt

2 cloves of garlic

1 handful of roasted peanuts (optional)

2 small fresh chilli peppers or chilli puree

Peanut oil

4 tbsp. soy sauce

4 tablespoons of commercially available Pad Thai sauce (supermarket or Asian grocery store)

2 tablespoons lime juice

Fresh, chopped coriander


1- Cook the rice noodles in a large volume of boiling water for 5 minutes (time varies depending on the brand). Drain and set aside (I put a trickle of oil to prevent them from sticking).

2- Rub the Japanese tofu with a little Kala Namak salt, then cut it into strips.

3- Heat a little oil in a wok or a large frying pan and fry the chopped garlic and the seeded and sliced chilli peppers (if you use chilli purée add it later at the end of the cooking of the vegetables). Stir in the diced smoked tofu to brown a little. Then add the chopped onions and vegetables, stirring with wok tongs.

When the vegetables are cooked, add the rice noodles, soy sauce, lime juice and Pad Thai sauce. Lower the heat and sauté for 2 minutes and then raise the heat. Stir in the Japanese style tofu slices and strips and the chopped fresh coriander, sprinkle with peanuts.