• Course

    Main Course

  • Prep time

    5 Mins

  • cook time

    20 Mins

  • servings


  • Author



  • 1 pkg Lotus Foods Organic Traditional Pad Thai Rice Noodles
  •  tbsp light soy sauce or to taste
  • 1 tbsp dark soy sauce plus more for deeper color
  • ¼ tsp mushroom seasoning
  • cooking oil
  • 3 garlic cloves chopped
  • 3 oz sliced pan-fried tofu
  • 1 tbsp sambal
  • ½ cup vegan egg liquid optional
  • 2 cups mung bean sprouts
  • ½ cup Chinese chives chopped

product used in the recipe

Organic Traditional Pad Thai Rice Noodles

  • 1

    Cook the noodles as directed (I extended the cooking time to 8-9 mins). Drain and rinse.

  • 2

    Combine soy sauces and mushroom seasoning in a bowl.

  • 3

    Heat a large wok with 1 tbsp oil over med-high heat.

  • 4

    In a separate pot, cook the rice noodles according to the package directions.

  • 5

    Sauté garlic until aromatic, then add tofu and sambal, and quickly stir-fry for a few seconds.

  • 6

    Add the noodles and swirl in the sauce.

  • 7

    Quickly toss to combine and continue to stir-fry until all the noodles are coated with sauce.

  • 8

    If using vegan egg liquid, push the noodles to the side of the pan and add a drizzle of oil.

  • 9

    Pour in the vegan egg and cook until it starts to set (~2 mins, depending on the heat of your pan). Bring the noodles over and cover the egg, letting it cook for another few seconds before tossing.

  • 10

    Finally, add the mung bean sprouts and chives and toss until the veggies start to wilt. Taste test and add more soy sauce if needed.

  • 11

    Serve hot with a side of sambal.

  • 12


product used in the recipe

Organic Traditional Pad Thai Rice Noodles

Instruction video