200g flat rice noodles

2 limes, 1 juiced, one cut into wedges

2 tbsp sweet chili sauce, plus extra for serving

1 tbsp gluten free soy sauce

2 tbsp vegetable oil or sunflower oil

300g firm tofu, drained, patted dry and cut into cubes

2 scallions green end thinly sliced lengthways

300g bag beansprouts

200g grated carrot

1 tbsp garlic infused oil

handful each cilantro leaves and a few salted peanuts*, to serve.  * Do not use too many.


Cook the noodles following packet instructions. Mix the lime juice, gluten free soy sauce and chili sauce in a small bowl. Set aside.

Heat 1 tbsp oil in a non-stick frying pan or wok and fry the tofu for 5-8 mins, until golden all over. Set aside.

Add the remaining oil and stir-fry the carrot and beansprouts. Cook for 2 mins more.

Stir in the drained noodles, garlic infused oil,  scallions, sauce and some salt.

Mix in the tofu and heat through. Serve with cilantro, salted peanuts and lime wedges.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Tofu pad Thai
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