Tofu Pad Thai

Tofu Pad Thai

fresh ingredients


  • 12 oz
    firm tofu
  • 8 oz
    rice noodles
  • 2 oz
    green onion
  • 4 oz
  • 12 pcs
    bell pepper
  • 3 oz
    bean sprouts
  • 2 oz
    Thai basil
  • 2 oz
    onion garlic mix
  • 12 pcs
  • 2 oz
  • 12 oz
    Zest Pad Thai sauce

Kitchen Items Needed

Large pot to boil water for noodles

Large skillet 

Bowl for tofu

Cutting board & knife

Vegetable peeler (optional)

Paper towel

Colander/strainer for noodles

Wooden spoon/tongs for stirring

cook along



Fill large size pot with salted water & start to boil;

Dry tofu with paper towel;

Cut tofu into bite size pieces. Set aside in a bowl, season with salt & pepper;

Slice the green onion lengthways into 2” thin pieces;

Grate or julienne the carrots into thin strips (peeling optional);

Core, slice peppers into thin pieces;

Roughly chop peanuts;

Remove basil leaves from stems, finely chop; 

Slice the lime into wedges.

1Prepare Noodles

Cook noodles in boiling water for 3 minutes, or until noodles are al dente. Drain, quick rinse with cold water & set aside.

2 Cook Tofu

In a large skillet, heat oil over medium high heat. Add tofu with the garlic & onion mixture - cook for 5-7 minutes, allowing the tofu to brown on all sides. Remove & set aside on a plate.

3Cook Veggies

Add a drizzle of olive oil to the same skillet & add peppers with a pinch of salt & pepper, cooking for 2 minutes. Add bean sprouts, carrots, green onion, tofu & drained noodles. Coat noodles & veggies in Zest Pad Thai sauce & cook for an additional 2 minutes. Remove from heat.

4To Serve

Divide into plates or bowls, garnish with chopped peanuts, basil & lime wedge!