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1 package of rice noodles
4 tablespoons cooking oil
½ block firm tofu
Broccoli, bok choy, cabbage and bell pepper, diced
2 cloves garlic, minced
3 eggs
1 lime

Sauce Ingredients:
¼ cup and ½ tablespoons fish sauce
¼ cup and ½ tablespoons agave
2 tablespoons oil
4 tablespoons water
1 ½ teaspoons chili flakes or chili paste
2 limes

Soup Ingredients:
1 can coconut milk
1 can chicken broth
2 limes
Ginger, fresh or powdered
1 lime
1 tablespoon fish sauce
1 teaspoon sugar
1 teaspoon chili paste


  1. Bring pot of water to a boil
  2. Dice veggies and tofu; mince garlic.
  3. Add the noodles into the boiling water and cook for 1-2 minutes.
  4. Pour oil into a pan and set it on medium-high heat. Begin sautéing veggies and tofu.
  5. Crack the eggs into a mixing bowl and whisk until egg yolk and whites are incorporated. Add to a separate oiled pan on medium-high and let sit for a moment, then stir to make scrambled eggs.
  6. In a separate bowl, mix all the sauce ingredients together with a whisk.
  7. Add the scrambled eggs to the vegetable and tofu pan. Add cooked noodles and sauce, and mix.
  8. In a large bowl, combine all soup ingredients and whisk gently.
  9. Pour the soup mixture into a large pot on the stove and let warm for 12-15 minutes.
  10. Once soup is heated, serve with the Pad Thai and your favorite sauces for extra heat!


Recipe By: Sprouts Cooking Club

Sprouts Cooking Club


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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