Padthai is one of my favorite meals and I hope it will become yours too :)


It's a refreshing recipe that I find as good in summer as in winter.

Prep : 15 min

Cooking : 15 min

Servings: 6-8




  • Olive oil

  • 2 packages of mushrooms (2 x 227 g), cut into thick slices

  • 2 red peppers, cut into large pieces

  • 1 large red onion, cut into large pieces

  • 2 packets of firm tofu (2 x 350 g), rinsed and cut into small cubes

  • 225g of rice noodles

  • 1 green onion, cut, & peanuts, chopped (to decorate)


  • 4 Tbsp (60 ml) of sweet pepper sauce

  • 2 Tbsp (30 ml) of soy sauce

  • 2 Tbsp (30 ml) of rice vinegar

  • 1 Tbsp (15 ml) of sesame oil

  • 1 Tbsp (15 ml) of maple syrup


  1. In large skillet, stir the peppers in 2 Tbsp of oil about 2 minutes. Add the onions and cook for about 2 minutes. Add the mushrooms and cook until vegetables are al dente.

  2. Meanwhile, in a medium skillet, cook tofu in 3 Tbsp of oil until it begins to turn yellow and crispy (about 10 minutes). Return it regularly with a spatula. Transfer the tofu to the large pan once the vegetables have finished cooking.

  3. Mix all the ingredients of the sauce and add to the stir-fry. Mix.

  4. Meanwhile, in a medium saucepan, boil water and cook rice noodles according to the package directions.

  5. Serve the stir-fry on rice noodles.