Pad Thai

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, spring onion, peanuts and corrinader.

Let sit for 5 minutes, then serve.


  • 2 Tbsp sesame oil
  • 1⁄2 Tbsp ginger, minced
  • 1 red chilli, sliced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1⁄4 cup soy sauce
  • 1 Tbsp brown sugar
  • 1⁄4 cup lime juice
  • 200tofu
  • 2 carrots, thinly sliced
  • 1 cup mung bean sprouts
  • 1 cup mushrooms, chopped
  • 200rice noodles
  • 2 cups Chinese cabbage, finely shredded
  • 1 cup spring onions, sliced
  • 1⁄2 cup fresh coriander
  • 1⁄2 cup unsalted peanuts
Try plant-based!

Take the Dairy-Free Challenge

Moving away from dairy is a choice that benefits animals, our planet and our health. There’s never been a better time to go dairy-free. Whether you’re looking for tips on the best plant-based cheese or ice cream or on the lookout for new dairy-free recipe ideas, we’ve got you covered!

Donate today

Help us continue helping animals in need

As a charity, SAFE is reliant on the support of caring people like you to carry out our valuable work. Every gift goes towards providing education, undertaking research and campaigning for the benefit of all animals. SAFE is a registered charity in New Zealand (CC 40428). Contributions of $5 or more are tax-deductible.