Tofu Pad Thai

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recipe by Kenwood

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 15 ratings

This is a popular stir fry dish, commonly served as street food in Thailand. Best served with rice noodles.

recipe updated 4 Feb 2023


  • Shallot icon
  • Fresh chilli icon
    Fresh chilli
  • Tofu icon
    300 g
  • Tahini icon
    40 g
  • Coconut sugar icon
    Coconut sugar
    40 g
  • Soy sauce icon
    Soy sauce
    50 g
  • Fish sauce icon
    Fish sauce
    2 teaspoons
  • Sunflower oil icon
    Sunflower oil
    1 tablespoon
  • Peanut oil icon
    Peanut oil
    2 tablespoons
  • Garlic clove icon
    Garlic clove
  • Bean sprout icon
    Bean sprout
    200 g
  • Egg icon


  • kCook icon kCook Multi
  • kCook icon Medium bowl
  • kCook icon Kcook bowl

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Add tofu, tahini, coconut sugar, soy sauce and fish sauce to a clean medium bowl
  4. Marinate in fridge - approx 30 min
  5. Fit stir tool to kCook bowl
  6. Add sunflower oil and peanut oil to the kCook bowl
  7. Fit kCook bowl to kCook Multi
  8. Attach lid to kCook bowl with filler cap fitted
  9. Heat with filler cap fitted - approx 1 min 30 sec, 140°C, speed 3
  10. Transfer tofu to kCook bowl
  11. Cook with filler cap fitted - 3 min 30 sec, 160°C, speed 4
  12. Turn direct prep attachment to position 1
  13. Slice shallot into the kCook bowl with direct prep attachment
  14. Turn direct prep attachment to position 2
  15. Add fresh chilli, garlic clove and bean sprout to the kCook bowl
  16. Cook with filler cap fitted - 2 min, 120°C, speed 4
  17. Then add egg to the kCook bowl
  18. Cook with filler cap fitted - 45 sec, 120°C, speed 4
  19. Serve
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