Pad Macaroni (Macaroni Stir-Fry)

    25 mins

    I am only assuming, but it seems to me that this dish must make every proper Italian want to pass out with disgust and outrage at the Thai interpretation of a tomato sauced pasta dish. That being said, I, as a kid loooooved this dish and now, as an adult, who should know better, still kind of secretly love it.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 4 

    • 5 cups cooked pasta (about half a pack dry pasta)
    • 1 small onion, sliced thinly
    • 350g Tofu or other protein
    • 1/2 red pepper, thinly sliced
    • 1 tomato, cut into small wedges
    • 1/4 cup ketchup
    • 1/2 cube bouillon powder or a few tablespoons thin soy sauce
    • 1/4 cup water (pasta water, if you just boiled pasta for this occasion)
    • 1 handful basil leaves, torn into small pieces
    • 1 tablespoon vegetable oil

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Mix the ketchup, boullion powder or soy sauce and water to a savoury sauce.
    2. In a large frying pan or wok heat the vegetable oil over medium high heat. Fry the onion, tofu and red pepper until the vegetables soften some, about 2 or 3 minutes.
    3. Add the pasta and ketchupy sauce and fry everything together. Adjust the seasoning if needed by adding more bouillon powder or thin soy sauce.
    4. Serve garnished with torn basil leaves.


    Most common pasta shapes are acceptable for this dish, but usually people use the macaroni noodle, the one shaped like a really long straw. I find it makes a gigantic mess when my toddler tries to eat them, so I use short noodles, such as rotini or penne.

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