Pad Thai made with Egyptian Spinach Noodles



Serving size for 1 person

Egyptian Spinach Noodles (1 piece)
Cooked according to packet instructions
Vegetable oil
Chef Na’s Pad Thai Sauce
Garlic, diced
Red Onion, diced
Optional Vegetables; broccoli, cauliflower, carrot,
green bean or capsicum, cut into bite-size pieces
Fried Tofu, cut into 2 cm cubes
Garlic chives (or spring onion), sliced
Bean sprouts
Soy sauce
Crushed Toasted Peanuts
Lime/Lemon, slice
Dried chili flakes, optional

50 g

1 Tbs
25 g
1 clove
1 Tbs

50 g
1 Tbs
1 Tbs
1 Tsp


1. Cook Egyptian Spinach Noodles in boiling water for 3 minutes, remove, drain and refresh in iced water. Place the noodles in a colander and set-aside.
2. Add 1 tablespoon of vegetable oil over medium-to-high heat in a frying pan.
3. Add garlic and onions and stir-fry for 30 seconds until fragrant.
4. Add fried tofu and vegetables and stir-fry for 1 minute or until the vegetables are cooked and then season with soy sauce.
5. Add the cooked Egyptian Spinach noodle and Chef Na’s Pad Thai Sauce. Toss for 2 minutes or until all the sauce has been absorbed by noodles.
6. Add bean sprouts, garlic chives (or spring onion) and toss for another minute.
7. Enhance flavour with crushed roasted peanuts and a slice of lime.
8.Garnish with the chilli flakes and coriander sprigs and serve with lime wedges, bean sprouts and garlic chives. Enjoy your culinary creation!

For more recipes please link to:
Facebook: Chef Na’s Plant-Based Kitchen

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  • This would have to be one of the best out of the packet renditions of a classic Hawker style dish I have ever tasted, I guess I will not need to visit this restaurant for an overhaul ;)

    Gordon Ramsey

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