Pad Thai Noodles

This is a very healthy version of Pad Thai noodles and I often use both tofu and vegetables only in this recipe and it still tastes grate. Before me and my husband started eating healthily we both remember the moment we ordered Pad Thai noodles at the local noodle place in down town Reykjavík several years ago. We had often ordered from that place but never paid attention to the cooking. We watched the lady by the stove whilst she poured at least 200 grams sugar into the frying pan and at least 200 millilitres cooking oil. We were speechless...we stood there with our mouths and eyes open (we probably looked very hungry, or stupid). This was just for the two of us! Needless to say, we couldn't eat the noodles...we paid for them but gave them to a homeless person. Since then, we haven't eaten at a fast food noodle place again.

Note that this recipe is gluten free if you don't use Udon noodles. Soba noodles and rice noodles are gluten free.

Instead of the tofu you can use chicken or sea food. Also note that although I often make my own bean sprouts you can purchase them at most supermarkets or health food stores.

If you have a wok pan, fantastic but if you don't any large (preferrably heavy) frying pan will do.

My husband's favourite noodles in the whole world

This recipe is:

  • Lactose (dairy) free

This recipe is easy to make:

  • Nut free

Pad Thai Noodles

Serves 2-3


  • 200 grams (7 oz) Soba or rice noodles (or Udon noodles), cooked
  • 60 millilitres (2 fluid oz) fish sauce (Nam Plah)
  • 3 tablespoons agave nectar
  • 2 tablespoons rice vinegar
  • 50 grams (1¾ oz) unsalted and toasted peanuts, chopped coarsely
  • 1 teaspoon tamari sauce
  • 150 grams (5¼ oz) firm tofu (optional), cut into cubes
  • 100 grams (3½ oz) mushrooms (any you prefer), sliced thinly
  • 1 chilli pepper (red), chopped finely
  • 50 grams (1¾ oz) bean sprouts
  • 4 spring onions, cut in small diagonals
  • 2 garlic cloves, chopped finely
  • 2 egg whites, lightly beaten (please use free range eggs)
  • 1 egg, lightly beaten (please use free range eggs)
  • 1 teaspoon sesame oil
  • 1 teaspoon tamari sauce or more according to taste
  • 1 teaspoon coconut oil


  1. First, cook the noodles. Fill a medium saucepan with water and boil the 200 grams noodles according to instructions on the packet. Drain the noodles and place under running, cold water for 10 seconds. Drain and set aside.
  2. Combine 3 tablespoons agave nectar, 2 tablespoons rice vinegar and 60 millilitres fish sauce in a small bowl. Set aside.
  3. Next, toast the nuts. To do this, place the nuts on a baking sheet and toast them in the oven at 200 degrees Celsius/400 degrees Fahrenheit/Gas Mark 6 for 5 minutes; it's important to use a timer since it is extremely easy to forget the nuts in the oven! Place the nuts while still hot in a small bowl and drizzle 1 teaspoon tamari sauce over them, stir well and allow to cool. Chop coarsely.
  4. Pat the 150 grams tofu dry with some kitchen paper and cut into cubes.
  5. Slice the 100 grams mushrooms into thin slices.
  6. Slice the chilli pepper in halves, scoop out the seeds and the membranes and chop finely. You might want to use plastic gloves if you have sensitive skin.
  7. Cut the 4 spring onions in small diagonals. Discard the very ends of the onions.
  8. Peel the 2 garlic cloves and chop finely (or press through a garlic presser).
  9. In a small bowl, whisk together 2 egg whites and 1 egg.
  10. Now prepare the frying (or wok) pan. Add 1 teaspoon coconut oil to the pan and heat until it is very hot.
  11. Fry the eggs and drizzle with a little tamari sauce until set (for about 5 minutes). Use a wooden spoon to stir them around. Set aside.
  12. Add a little tamari sauce to the pan (and a couple of drops of coconut oil and water if needed). Add the tofu pieces and stir fry for 10 minutes or until they become very firm. Add the 1 teaspoon sesame oil, heat for 1 minute and set aside.
  13. Now stir fry the mushrooms for 7 minutes. Set aside.
  14. Add the 2 garlic cloves, chilli pepper and spring onions to the pan and heat for 3 minutes.
  15. Now transfer the eggs, mushrooms and tofu to the pan.
  16. Keep everything on the move around the pan for two minutes over very high heat.
  17. Add 50 grams bean sprouts and the chopped nuts.
  18. Add the drained noodles as well as the fish sauce combination (in the small bowl which was set aside earlier) and heat for 5 minutes over very high heat. Be careful not to stir the noodles too much or they might brake or become soggy. Although if you are using thick Udon noodles you don't have to worry too much about this happening.
  19. Serve immediately.


  • You can use 500 grams chicken or 400 grams shrimp instead of the tofu. Please use free range chicken only.
  • You can use raw cane sugar (or maple syrup) instead of the agave nectar.
  • If the coconut oil is cold (in which case it becomes solid), place the jar in a bowl filled with hot water for a couple of minutes.   
  • You can use soy sauce instead of tamari sauce (note: includes wheat).