Tofu Pad Thai with Hand Grenade Sriracha

Every single time I order Thai, I order Pad Thai. I've had 100 different versions over the years, and this is the recipe for the best one I've ever eaten. By replacing traditional sriracha with Hand Grenade, you're adding a spicy burst of sweet pineapple which takes the flavor to the next level.
  • 8 ounces flat rice noodles
  • 3 Tablespoons oil
  • 3 cloves garlic, minced
  • 8 ounces extra-firm tofu cut into small pieces
  • 2 eggs, beaten
  • 1 cup fresh bean sprouts
  • 1 red bell pepper, thinly sliced
  • 3 green onions, chopped
  • 1/2 cup dry roasted peanuts
  • 2 limes
  • 1/2 cup fresh cilantro , chopped
For the Pad Thai sauce:
  • 3 Tablespoons fish sauce
  • 1 Tablespoon low-sodium soy sauce
  • 5 Tablespoons light brown sugar, or Monkfruit Sweetener
  • 2 Tablespoons rice vinegar, or Tamarind Paste
  • 1 Tablespoon Hand Grenade, or more to taste, depending on how spicy you want it


  1. Cook noodles according to package instructions, just until tender. Rinse under cold water.
  2. Make sauce by combining sauce ingredients in a bowl. Set aside.
  3. Stir Fry:: Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the tofu, garlic and bell pepper. 
  4. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
  5. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
  6. Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
  7. Store leftovers in the fridge and enjoy within 2-3 days.

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