Pad Thai Pancake with Birch & Waite Pad Thai Stir Fry Sauce

Chickpea flour70g
Dairy free milk (or water)140g
Dried Pad Thai noodles, broken in half200g
Extra firm tofu, cubed125g
Oil of choice
Garlic, finely chopped3 cloves
Carrot, cut into matchsticks1 small
Capsicum, thinly sliced1 small
Bean sprouts100g
Chinese garlic chives or spring onion, cut into 5cm pieces1/4 cup
Birch & Waite Pad Thai Stir Fry Sauce
Lime wedges, to serve (optional)
Bean sprouts, to serve (optional)
Fried shallots, to serve (optional)
Peanuts, finely chopped, to serve (optional)
Chilli, finely chopped, to serve (optional)


  1. Add chickpea flour and milk to a small bowl. Mix until combined. Set aside. 
  2. Place noodles in a large bowl and cover with boiling water. Soak for 5-10 minutes, drain and rinse under cold water. Noodles should be still be slightly firm. 
  3. Add oil to a large non-stick fry pan over high heat. Sear tofu then push it to the side of the pan. 
  4. Add garlic, carrot and capsicum. Sauté for 5 minutes or until fragrant. 
  5. Add noodles, bean sprouts and chives. Mix to combine. 
  6. Add Birch & Waite Pad Thai Stir Fry Sauce. Sauté for 3 minutes. 
  7. Reduce heat to medium. Pour chickpea mixture over the Pad Thai. Mix until combined. 
  8. Flatten and press down the Pad Thai in the pan.  
  9. Cook for 3-5 minutes or until underneath is slightly golden brown and the pancake is intact. Carefully flip and cook on the other side. 
  10. Invert or transfer the pancake to a serving plate and cool slightly. Use a sharp knife to cut into wedges or small squares. Top as desired. Enjoy warm or at room temperature. 

If you’re not confident about flipping the pancake or don’t have a non-stick fray pan, Anthea recommends cooking the Pad Thai in an oven-safe fry pan until Step 8. Use your oven grill to cook the top of the pancake then serve. 

Recipe created by Rainbow Nourishments for Birch & Waite.  

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