Pad Thai Sauce:

  • 3 tablespoons honey or sugar
  • 2 tablespoons lime juice
  • 2 tablespoons Ocean’s Halo® NoSoy Soy Free Sauce
  • 1 ½ tablespoons Ocean’s Halo® Vegan Fish Sauce

For the Noodles:

  • 6 ounces Ocean’s Halo® Purple Rice Noodles
  • 3 tablespoons cooking oil, divided
  • 6 ounces shrimp, chicken, or extra-firm tofu (cut into ½” pieces)
  • 1 cup red bell pepper, finely sliced
  • 1 large egg, beaten
  • ¼ cup roasted, salted peanuts, chopped
  • 4 green onions, thinly sliced
  • peanuts, lime wedges, bean sprouts for garnish


  1. Cook noodles according to package directions. Do not overcook the noodles.
  2. Mix together all ingredients for sauce. Adjust flavor to add more honey or lime to taste.
  3. Heat a large nonstick skillet, cast iron skillet over medium heat. Add 2 Tablespoons oil.
  4. A chicken and cook until done (for tofu, cook until browned on the outside). Add 2 Tablespoons sauce and the bell pepper. Mix well and cook until peppers are tender, 2-3 minutes more.
  5. Move components to one side of the pan and add 1 Tablespoon of oil to the open space in the center. Pour eggs over oil and scramble gently.
  6. Add noodles and 2 Tablespoons of sauce to the pan and stir until the noodles have absorbed the sauce. If the noodles stick, add a touch of water to loosen.
  7. Add the remaining sauce, mix well and cook 2 to 3 minutes more.
  8. Mix in green onions and about half of the peanuts, saving the rest for garnish.
  9. Divide between bowls and serve with toppings!
  10. Enjoy!