Pad Thai Boricua



So I called this Pad Thai Boricua because I don’t know how to cook traditional Pad Thai. I’ve never taking Thai cooking classes. And I’ve never been to Thailand. However, I have cooked traditional Puerto Rican food. My family is part Puerto Rican and I grew up eating the food. Basically every meal I make has sofrito in it. So I feel comfortable sharing this recipe noting that it was inspired by Pad Thai but it is definitely not traditional.


I promised my friend Corey that I would post this recipe – and I think its taken me months to actually post this. But I am finally getting to it. I’m trying to get on a schedule of posting new recipes 2-3 times a week. Reach out to me on Instagram or Facebook links at the bottom of my post and let me know what you want to see me make next. Without further ado I give you Pad Thai Boricua.


Pad Thai Boricua

Serves 2


~8-16 oz Thai Rice Noodles

~300 grams silken tofu or crumbled firm tofu*

~1-3 teaspoons coconut oil

~Sea Salt

~1 large onion, diced small

~1 medium bell pepper diced small

~1 cup mushrooms, chopped

~1/2-1 thai chili, chopped

~6 cloves garlic, minced

~1/2 cup cilantro, chopped

~1/2 cup sprouts

~1/4 cup peanuts, crushed

~1 small carrot, shredded

~lime or lemon wedges

~Pad Thai Sauce

-1 tablespoon tamarind paste

-3 tablespoons Tamari sauce

-1/4 cup vegetable broth

-3 tablespoons raw agave nectar

-1-2 teaspoons chili sauce (or hot sauce of choice)

*Note: I used silken tofu. The texture is amazing! And I love Blue Lotus company. However if you want to keep it 100% organic use their firm tofu. The only difference will be in the texture. Silken tofu has a luxurious texture and delicate flavour. Firm tofu is a little chewier and usually requires a marinade to make it flavourful. Play around with the ingredients and see what suits you best. I recommend marinading the tofu in 1 lemon juiced, an even sprinkle of Tamari, and a clove of garlic minced. Mash it all together with a fork, and allow to sit overnight or until you need tofu!



1. Mix together Pad Thai Sauce ingredients: tamarind, Tamari, vegetable broth, raw agave nectar, and chili sauce. Taste. To change the flavour take the following steps: Sour = more tamarind, Sweet = more agave, Salty = more Tamari, Less flavour = more broth.

2. Heat a large pot of water. Cook noodles according to the package you bought. Be sure to cook the noodles for 2-4 minutes less than the package calls for. Also be sure to rinse noodles with very cold water, in a colander, after they are done cooking.

3. From here heat coconut oil in a large pot on medium heat. Add onions and bell pepper with a tiny sprinkle of sea salt on top. Mix well. Allow onions and peppers to caramelise, stirring frequently for 15-25 minutes or until onions are golden brown. Add the mushrooms and cook for another 5 minutes, stirring frequently.

4. Add garlic, chili, and cilantro with a little sprinkle of salt. Mix well. Allow to cook on high heat for 1-2 minutes. Once you start to smell the garlic/chili add the silken tofu. Mix well.

5. Add Pad Thai Sauce to the tofu/veggie mixture. Mix well. Bring to a boil. Once everything comes to a boil add your noodles and cook until noodles are tender and chewy.

6) Once noodles are ready turn off the heat. Stir in carrots, and sprouts. Serve fresh with lemon/lime wedges, a little more cilantro, and a sprinkle of peanuts on top.


Much Luv, Laters


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