Pad Thai with Bok Choy


*Note: Ideally, drain the tofu hours ahead of time before cooking. This helps it stay together when cooking. If this is not possible, OK to do quickly before cooking.


1 package wide flat rice noodles, boiled 4-5 minutes. Drain and cool. Cut into pieces with kitchen sears to make easier to stir fry and drizzle with sesame oil.

*1 package Extra Firm Organic (or Non GMO) Tofu, Drained and pressed for 1-5 hours. Place in colander, cover with paper towel and top with something heavy to press liquid out. Cut into cubes.

Toasted Sesame Oil

1 head Bok Choy, trim ends – sliced – keep stems and leafy tender parts separate

2-3 carrots, sliced

2-3 cloves garlic, minced

1 inch ginger root, minced

1 bunch Scallions, sliced

2 tsp tamari

1 egg

For the sauce:

2 Dates, pitted

3 Prunes

4 Dried Apricots

1/2 Lemon, squeezed

3 Tbl boiling water

1/3 cup Fish Sauce

2 heaping tsp Sambal chilli garlic sauce

For the Garnish:

1 bunch cilantro, chopped

1 lime, cut

1 cup peanuts, chopped


-Drain and prepare tofu


-Make sauce: Place dates, prunes, apricots and lemon juice into a bowl and cover with boiling water. Let sit 15 minutes. Pour into food processor and blend into a paste. Stir in remaining ingredients. Set aside.


-Prepare rice noodles per above, set aside

-Heat toasted sesame oil in large fry pan or cast iron skillet. Cook tofu until browned. Remove from pan and set aside and coat with sauce.

-Add garlic and ginger to the pan 2-3 minutes until fragrant. Add bok choy stems, carrots and 1 tsp tamari to deglaze the pan.

-After 2-3 minutes, add bok choy greens, 1/2 of the scallions, 1 more tsp tamari, tofu and noodles. Combine and cook 2-3 minutes more.


-Push to the outsides creating a hole in the middle. Crack an egg into the whole and scramble. Once cooked mix it all together. Turn off the heat and stir in the sauce.

-Garnish with plenty of fresh chopped cilantro, scallions, chopped peanuts and a squeeze of lime. Enjoy!


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