Tofu pad thai

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

Everybody loves a good pad thai. When soaking the noodles for this dish, be careful not to let them soak for too long. You want them to retain some of their crunch before you fry them. Remember, you can always add more water to the wok to soften the noodles, but you can’t rescue over-cooked noodles!


  • 200 g dried flat rice noodles
  • ½ cup (60 g) chickpea flour


First, soak your noodles. Bring a saucepan of water to the boil, then take it off the heat. Add the noodles and leave to soak, completely submerged, for 4–7 minutes, until they go from translucent to white. You want them to be pliable, but not soft. Tip the noodles into a colander and rinse under cold running water until they are cool – this removes excess starch. Drain thoroughly and set aside