Pad Thai


  • 1 Tbsp. sugar
  • 2 Tbsp. black soy sauce
  • 6 Tbsp. thin soy sauce
  • 2 tsp. fresh lime juice
  • 3 cloves garlic
  • 1 onion
  • 2 Tbsp. sesame oil
  • 1 block of tofu (cut into large pieces)
  • ½ package of Thai rice noodles
  • ½ c. dry roasted peanuts
  • ¼ c. chives
  • 1 c. fresh sprouts
  • 1½ tsp. red chili paste


  1. Add noodles to boiling water and cook for 3-5 minutes or until tender. Drain and set aside.
  2. Cut tofu into large pieces. Fry in oil-sprayed skillet until golden brown on all sides. Mix black soy sauce, thin soy sauce, sugar and lime juice in a bowl and set aside.
  3. Meanwhile, place garlic, onion and sesame oil into a wok and sauté on medium heat until onion is clear. Add soy sauce/sugar mixture and the tofu. Stir until combined. Add cooked noodles and peanuts and toss mixture until combined. Add chives and immediately remove from heat.
  4. Mix in bean sprouts. Place in a serving dish and garnish with more roasted peanuts. Serve with slices of lime to squeeze over noodles before eating.
Browse Cook(s): Catie Sanner Micheff Sisters
Browse Theme(s): Thai Asian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.