A popular Thai noodle stir-fry featuring tofu, egg, peanuts, and vegetables tossed in a savory-sweet sauce—quick to prepare and packed with flavor.
Serves: 4 | Time: 30–40 minutes
Ingredients
Main Ingredients
- 250g dry rice noodles (medium-wide, soaked until flexible)
- 2 × 120g Lobo Pad Thai Stir-Fry Sauce packets
- 250–300g firm tofu, cubed and patted dry
- 3 eggs
- 3–4 spring onions, cut into 3–4 cm strips
- 2 large handfuls bean sprouts, rinsed
- 2 limes, cut into wedges
- Roasted peanuts (from sauce packet), roughly crushed
Seasonings & Oils
- Neutral oil (e.g. sunflower or canola), for frying
- Salt, to taste
- MSG, to taste (optional)
- Shichimi togarashi, to finish (optional)
- Shaoxing cooking wine, 1–2 tbsp (optional, for deglazing)
Instructions
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Prep Ingredients
- Soak noodles in warm water for ~30 minutes until soft but still springy. Drain and set aside.
- Cube the tofu and pat dry.
- Slice spring onions, rinse bean sprouts, and cut limes into wedges.
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Sear the Tofu
- Heat oil in a large wok or pan over medium-high heat.
- Add tofu and pan-fry until golden brown on all sides. Season lightly with salt and optional MSG.
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(Optional) Deglaze the Pan
- Add 1–2 tbsp Shaoxing wine to deglaze, scraping up any bits from the bottom. Let it bubble briefly.
- Remove tofu and set aside.
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Scramble the Eggs
- In the same pan, add a bit more oil if needed.
- Crack in the eggs and scramble gently until just set.
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Cook the Noodles with Sauce
- Add drained noodles and both sauce packets.
- Toss gently to coat evenly, stirring for 2–3 minutes until warmed through. Add a pinch of MSG if using.
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Combine Everything
- Return tofu and eggs to the pan. Add spring onions and half the bean sprouts.
- Stir-fry for another 1–2 minutes until combined and heated through.
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Plating & Finish
- Plate immediately. Top with crushed peanuts, raw bean sprouts, and shichimi togarashi (if using).
- Serve with lime wedges on the side.
Plating & Serving
Serve in shallow bowls or on large plates. Offer extra lime wedges and a side of chili flakes for heat lovers. A Thai iced tea or cold lager pairs well.
Tips
- Secret ingredient: A dash of Shaoxing wine boosts umami and adds depth.
- Noodle texture: Soaking time can vary—check for flexibility but some bite.
- Crunch factor: Keep some bean sprouts raw for a satisfying texture contrast.
- Substitution: Swap tofu for shrimp or chicken for a non-vegetarian version.