Close-up, above shot of veggie pad thai in white bowl with chillies and limes on wooden board, as seen on Mary McCartney Serves It Up, season 3.
Recipe courtesy of Mary McCartney

Smoked Tofu Pad Thai

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings







  1. For the noodles: Cover the noodles in boiling water and leave to soften until al dente according to package instructions (6 to 10 minutes). Whilst the noodles soak, make the sauce.
  2. For the sauce: Add the soy sauce, vegan fish sauce, chili jam and tamarind paste to a bowl and mix well to combine. Set to one side.
  3. For the tofu: In a large sauté pan or wok, heat the sesame oil. Add the smoked tofu and stir-fry for a minute or so to get some color on it, then add in the red bell pepper and cook for a further minute. Add the garlic, carrot ribbons, chopped red chile and ginger along with the sauce and noodles and toss to get everything mixed and coated in the sauce. Finally add in the bean sprouts and scallions and toss again. Cook for another minute or two to make sure everything is heated through.
  4. For the garnish: Divide the tofu mixture between 2 bowls, sprinkle over the cilantro, peanuts and red chile slices and top each with a wedge of lime to squeeze over.