Vegetarian Pad Thai

Updated: Feb 22

Try your hand at our version of what may arguably be the most well-known dish in Thai cuisine, which is a whole lot easier to prepare with the aid of our delicious Pad Thai Sauce!


(Serves 2-3)

200g dried thin, flat rice noodles, soaked in lukewarm water until pliable but firm (about 15 min), then drained

120ml-150ml Mekhala Pad Thai Sauce

1-2 Tbsp vegetable oil

100g Extra firm tofu, cubed

2 Eggs

Handful fresh bean sprouts, plus extra for garnish

1-2 Tbsp crushed roasted peanuts, plus extra for garnish.

Handful Chinese chives, cut into 2-3cm pieces

For serving:

Lime wedges

Chilli Flakes



1. Heat oil in wok over medium heat and crack in the 2 eggs. Stir/scramble the eggs until almost cooked.

2. Turn the heat up to high, then add drained noodles and stir-fry until the cooked eggs have been broken up.

3. Add Mekhala Pad Thai Sauce and stir-fry until it has been absorbed.

4. Add tofu & peanuts, then stir-fry until almost dry.

5. Stir through bean sprouts and Chinese chives.

6. Transfer noodles to serving plate(s). Garnish with the extra bean sprouts & crushed peanuts and serve with lime wedges, chilli flakes and sugar on the side.