Easy Tofu Pad Thai

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Plate of Easy Pad Thai with Tofu topped with carrot ribbons, bean sprouts, and cilantro

Pad Thai is one of our FAVORITE takeout dishes. It’s on weekly repeat around here!

We’ve shared an incredible Noodle-Free Pad Thai in the past, but sometimes it’s nice to have the filling, noodle-y goodness that comes with a more classic version of the dish.

This simple plant-based version of Pad Thai takes just 30-minutes to prepare and delivers a hefty helping of flavor. Let’s do this!

Bird's eye view image of green onion, chili sauce, peanuts, bean sprouts, and other ingredients for making pad thai

Origin of Pad Thai

Pad Thai is believed to have originated in Thailand during World War II. It was born out of a combination of a rice shortage and Thailand’s prime minister wanting to create a national dish.

It’s traditionally made with rice noodles (which were borrowed from Chinese cuisine), egg, tofu, dried shrimp, and a salty-sweet-sour sauce. The sauce is usually made simply with palm sugar, tamarind, and fish sauce or soy sauce. You can find an authentic preparation here from Hot Thai Kitchen!

Our inspired version borrows the concept of rice noodles and tofu, but skips the egg, dried shrimp, and fish sauce. Our sauce is soy-free and plant-based and brings in more flavor elements like ginger and garlic.

How to Make Pad Thai

This recipe starts with tamarind, which gives the sauce bold color and a classic Pad Thai flavor. The tamarind is mixed with coconut aminos, coconut sugar, chili garlic sauce, lime juice, and Vegetarian Fish Sauce (optional), creating the perfect balance of sweet, salty, spicy, and umami.

Stirring together ingredients for our easy homemade Pad Thai sauce

Once the sauce is prepared, it’s time for the protein. We went with tofu, but shrimp and chicken are also options if not vegan.

Bites of tofu are gently sautéed in oil to add a delicious dose of protein (16.6 grams per serving!) to the meal. Garlic and chili flake add heat and pops of flavor!

Sautéing tofu and garlic in a large skillet

Rice noodles are soaked briefly in hot water, then tossed together with the sauce, green onions, bean sprouts, and peanuts. Serious swoon.

Using tongs to toss pad thai noodles with sauce, green onions, and bean sprouts

And that’s it! In less time than it takes to get a takeout order delivered, dinner is on the table. To make this dish even more special, we like to garnish it with carrot ribbons, cilantro, chili garlic sauce, and peanut sauce.

Platter and plate filled with our Easy Tofu Pad Thai recipe

We hope you’ll love this dish! It’s:

Simple
Flavorful
Hearty
Crunchy
Versatile
& Delicious

This makes an excellent, satisfying meal on its own, but if you’re looking for extra veggies, it would pair nicely with Papaya Salad, Thai Spring Rolls, or Thai Carrot Salad. While we love this noodle version, if you are looking for a lighter option be sure to try our Noodle-Free Pad Thai!

More Thai-Inspired Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Using chopsticks to pick up a bite of Easy Vegan Pad Thai

Easy Tofu Pad Thai

Easy Tofu Pad Thai ready in just 30 minutes with simple ingredients. A hearty, versatile, plant-based dish with tons of texture and big flavor!
Author Minimalist Baker
Print
Pan of our amazing Easy Vegan Pad Thai with Tofu recipe
4.87 from 122 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Entrée
Cuisine Gluten-Free, Thai-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

SAUCE

STIR FRY

  • 1 Tbsp sesame oil (if avoiding oil, omit and use a nonstick pan)
  • 1 cup cubed extra firm tofu
  • 2 Thai red chilies (fresh or dried), chopped OR 1/2 tsp chili flakes (optional)
  • 2 cloves garlic, minced (2 cloves yield ~1 Tbsp or 6 g)
  • 1 Tbsp coconut aminos (or tamari)
  • 1 cup bean sprouts
  • 1 cup chopped green onions
  • 1/3 cup chopped roasted salted peanuts

NOODLES

FOR SERVING optional

Instructions

  • To a small saucepan, add tamarind, coconut aminos, coconut sugar, chili garlic sauce, lime juice, and vegetarian fish sauce (optional) and heat over medium heat until just simmering. Cook for 30 seconds, stirring occasionally, then turn off heat. Set aside.
  • Ensure all stir fry ingredients are prepped, including cubed (briefly pressed) tofu, chopped green onions, minced garlic, bean sprouts, and chopped peanuts. If serving with peanut sauce (optional), prepare at this time.
  • Add Pad Thai noodles to a large bowl and cover with just boiling water. Stir and cover and cook according to package instructions (usually about 5-6 minutes or until al dente).
  • Drain noodles and toss with a little sesame oil to prevent sticking. Set aside.
  • Heat a large-rimmed skillet over medium heat. Once hot, add oil and tofu and sauté for about 4 minutes, turning occasionally so it browns on all sides. Add red pepper flakes or Thai chilies, garlic, and coconut aminos (be careful, as the coconut aminos can splatter). Toss gently to combine until garlic is just slightly browned. 
  • Add noodles, Pad Thai sauce, bean sprouts, green onions, and peanuts and cook over medium-high heat, tossing occasionally (tongs are most useful) for about 2-3 minutes or until the sauce has coated everything and the dish is hot.
  • To serve, plate with additional garnishes such as lime wedges, bean sprouts, peanut sauce, shredded carrot, cilantro, and sriracha or chili garlic sauce (all optional).
  • Leftovers will keep in the refrigerator for approximately 3-4 days.

Video

Notes

*Tamarind comes in many forms, including fresh, paste, concentrate, sauce, and more. We have made Pad Thai with mainly paste, sauce, and concentrate, all of which produce varied results. However, the tamarind concentrate linked above produces consistently good results. It’s concentrated, which is why the recipe only calls for a small amount. However, if using more of a “sauce” — which should have a lighter consistency and color — feel free to add more to taste. Tamarind adds a tartness to the sauce, which can be enhanced or mocked with lime juice in a pinch.
*Nutrition information is a rough estimate calculated with brown rice Pad Thai noodles and without optional ingredients or garnishes.

Nutrition (1 of 4 servings)

Serving: 1 servings Calories: 461 Carbohydrates: 69.4 g Protein: 16.6 g Fat: 15 g Saturated Fat: 2.7 g Polyunsaturated Fat: 4.9 g Monounsaturated Fat: 5.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 525 mg Potassium: 282 mg Fiber: 6.8 g Sugar: 19.6 g Vitamin A: 700 IU Vitamin C: 15.7 mg Calcium: 260 mg Iron: 2.3 mg

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  1. Graciela says

    Delicious! I was missing Pad Thai so much that I have to give it a try to this recipe. The sauce is spot on, as far as I remember before becoming vegan. This is excellent, I added some red peppers and I used smoke tofu ( just because I had on hand) I will be making this recipe from now on. Thank you Dana and MB team!

  2. Erika Mijuskovic says

    This was fantastic! I will be making it many more times in the future and I shared it with several foodie friends already!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your friends enjoyed it, Erika! Thanks so much for the lovely review. xo

  3. Heather says

    I’m a big fan of pad thai so I was excited to try this recipe, and it did not disappoint! We substituted chopped salted cashews and it tasted fabulous! Will definitely make it again ❤️

  4. Traci S says

    The fiancé and I loved it!! I used lime juice, crushed red pepper flakes, and 1 tsp of white miso. Cubed 3/4 of a block of extra firm tofu, and veggies used were frozen broccoli, leftover shredded green cabbage, and green onion. The sauce was delicious, and I served with chopped cilantro and a light topping of Sriracha Chili sauce. Sooo yummy with rice noodles! I’ll definitely be making this dish again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you both enjoyed it. Love all your creative swaps/add-ins. Thank you for sharing!

  5. Thomas McCloskey says

    This seems straightforward and likely to be delicious but I found the recipe was too dry. When cooking low/no oil, the sauce needs to be a source of water and nut oils. Rice noodles are thirsty so even a pre-soak may require more water. The amount of tamarind and coconut sugar seemed too spare as well. I used 1/2 cup plain peanut butter, extra tamarind and 2 more tablespoons coconut sugar when making the sauce, and used the chopped peanuts as a garnish. It still is a highly rated recipe so I may be used to a different style. It IS hard to replace the depth and character of fish sauce but it’s always worth a try. I used the linked recipe and found it reasonable.

  6. Lisa says

    Oh. My. Word. This is delicious!!! I made this recipe exactly as written except I didn’t have any Thai chili flakes so used Gochugaru (Korean chili flakes). It’s a shame I don’t have anyone to share this with…bf isn’t vegan so he already ate his meal and went to bed. Oh, well…more for me!!! 🥰🥰🥰 Thank you for sharing this recipe!!!

  7. Randi Steckler says

    We just finished eating this and it was delicious!
    I made a few small changes-
    I used the whole brick of tofu (it took about 15 minutes to brown)
    When the tofu was sucking up too much oil I added matcha tea 3-4 times in small amounts. It worked great and enabled me to scrape up all the stuck on food in the bottom of the pan.
    I omitted all the hot and spicy things.
    The peanut sauce was also delicious!

  8. Tina says

    Really easy and simple to make, considering I had all the ingredients like the tamarind paste. I subbed lime for rice vinegar and decided to use a different noodle to see how I’d like it and it was still delicious. I would probably make more sauce and add in more if it wasn’t saucy or salty enough.

  9. Haydee says

    Just made this for dinner and it was absolutely delicious! Although I doubled the tamarind paste and swapped the vegan fish sauce with miso paste. I also added zucchini noodles, blue oyster & shiitake mushrooms, and broccoli from my garden. I garnished it with peanuts, chopped cilantro and green onion, as well as black sesame seeds & dried minced black garlic. I will definitely make this again!

  10. Kyle says

    All I have to say is that in the Minimalist Baker’s Everyday Cooking book on page 195 the vegan pad Thai recipe calls for 3 Tbsp of tamarind concentrate which compared to this version leaves me with the feeling the book has a typo. Btw I made it with 3 Tbsp tamarind and it was edible but not really good. :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Deb, coconut aminos is a slightly sweeter/soy-free alternative to soy sauce and coconut sugar is a lower glycemic more flavorful sugar. Neither taste like coconut so you can definitely substitute tamari or soy sauce for the aminos and use brown sugar instead of the coconut sugar. You may need to taste and adjust for flavor as you go! Both of these items should be available at most grocery stores!

  11. Mandee Seeley says

    This was SO good! I’m not sure that I’ve ever had Pad Thai, but I’ll definitely make it again. I didn’t have bean sprouts so I just added broccoli sprouts, I ran out of aminos in the first portion of the recipe so I subbed tamari, and I only used a tiny bit of the chili sauce because only my husband likes the heat. Thanks for the awesome recipe, yum!

  12. Kim Tae-Ree says

    I really want to try this out, but I don’t have many of the ingredients. What are common substitues for most ingredients in the sauce?

    Other than that, no complaints at all. Looks really appetising and can’t wait to give this a go!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, this recipe is intended to have an authentic Pad Thai taste, which is why the sauce has specific ingredients. We do have noodle-free pad-thai (you could use noodles) that has a more approachable sauce, it doesn’t taste quite as authentic but it’s very yummy. Hope this helps!

  13. Viviana says

    This was easy and terrific! I added broccoli (steamed for 5-10 min before) and pumpfu instead of tofu. Thanks for the recipe!

  14. Lori says

    Thank you so much for this recipe. My eldest introduced me to this recipe and we cooked dinner together. It was all kinds of yum!! We substituted baked soy curls for the tofu. This will become a staple for me. Now if I could just find 0 calorie noodles LOL! :)

    • Karen says

      Hi Lori, you actually can get zero calorie noodles. They are konjac noodles also called Nupasta that I buy at Independent Grocer in the GF isle with all of their other GF pasta. Hope you find them.

  15. Lorraine Cole says

    Thank you so much for this recipe! I made the recipe plus the vegetarian fish sauce and the peanut sauce. Everything was delicious! This rivals the Pad Thai that we used to get at the Taste of Chicago–only that wasn’t vegan! The Peanut Sauce just takes it to another level of tastiness!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the great review and for sharing your modifications, Lorraine!

  16. Sherri says

    Super yummy. I do have to say I forgot to cook sauce and just tossed the cooked noodles in it instead of sesame oil and it still came out great

  17. keala says

    Is it supposed to be 1 tbsp minced garlic or 1 tsp minced garlic? 1/2 tsp minced garlic is 1 clove of garlic, so 2 cloves yields 1 tsp garlic; 1 tbsp would be 6 cloves minced garlic

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kaela, we must be using larger garlic cloves than what you have! We’d recommend 1 Tbsp.

  18. lorna says

    My partner recently revealed that one of his favourite dishes (pre vegan, 20+ years ago) was pad Thai. quick google search led me to you, where I have been a million times before (thank you for all of it!). anyway, rave reviews from the manimal. tonight I’ll be making it for the fourth time and previously have just done it as you say, but never have bean sprouts and usually add some broccoli or something. always a hit. oh and we are gluttons so this is 2 servings for us. ha. tonight might add some just egg for shits and giggs. thank you again for this!

  19. Suzi says

    Wow, super good and super easy!!! We added some broccolini from our garden just to get more veg and color but otherwise followed the recipe. We are making it again tonight to use up the rest of the bean sprouts 😁 great weekend recipe – thank you!!

  20. Jen says

    This pad thai recipe is fantastic! My husband commented that it was restaurant-quality. It is definitely going into our recipe rotation.

  21. Sheri says

    My husband and I LOVED this recipe! We order Pad Thai from a local restaurant and have always wanted to try making it. It took us a while to locate and buy all the ingredients, but it was worth it. We made the recipe exactly as written (except I only used 1/4 t. chili garlic sauce and no red chilis because we don’t like it hot). It came out perfect! We will be making this lots, now all of the ingredients are on hand. I only have one question. What the heck happens to the bean sprouts? It’s like they disappear! LOL

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sheri, We’re so glad you and your husband enjoyed it! Thank you for the lovely review! The bean sprouts can kind of disappear. You can add them a little later to keep the crunchy texture. Hope that helps!

  22. Astha says

    I’ve probably made recipe about 15 times now and I absolutely LOVE it. I don’t have tamarind paste on hand so I substitute either lime juice or a combination of lime juice and rice vinegar. I also use soy sauce instead of coconut aminos. I’m not a huge fan of coconut sugar so I replace it with equal parts brown sugar and maple syrup. Even with all the substitutes, this tastes amazing and it’s so easy to make!!

  23. Julie van der Wekken says

    Excellent recipe! I’ve made Pad Thai a few times, but keep trying different recipes because they just haven’t been that great. So glad my teenage daughter decided to try this one. She used regular soy sauce, regular fish sauce and white sugar since that is what we had on hand and tamarind puree as that is the only thing they had at our local grocery store. We will definitely save this recipe and make it again in the future. Thanks so much!

  24. Lindsay S. says

    I wanted to loooove this so badly! Overall, it tastes yummy, but it’s missing the classic Pad Thai flavor somehow… Followed the recipe to a T, including vegan fish sauce, and it felt WAY too heavy on the coconut aminos/tamari — definitely too salty and not sweet + spicy enough. Based on some other vegan Pad Thai recipes I read, the ratio of soy sauce should be more like 2- 3 Tbsp maximum for 8 oz noodles. This calls for more than double that! Yikes. Non-vegan recipes don’t have any soy sauce- just sugar, tamarind, fish sauce and water. So if we have vegan fish sauce why need soy at all?

    Also have to agree with others that the serving size is whack! ;) But that’s really the rice noodle packaging’s fault. I used 2 packages (8oz each) of Lotus Foods brown rice pad thai noodles and my man and I ate almost all of it (which according to the package should have been 8 servings LOL).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsay, so sorry to hear that was your experience! The recipe calls for 1/3 cup of coconut aminos, but only half that amount of tamari (which would be ~2-3 Tbsp) since it’s saltier. Coconut aminos is a little sweet so we wonder if that would have provided the flavor you felt was missing? For the heat, feel free to add more chili garlic sauce, red chilies, or red pepper flakes. Hope that helps if you decide to give it another try!

  25. Kellie says

    This was amazing. The only thing I found wrong was the serving size. I could definitely eat it in one sitting 😂. Going to make this a staple of my meal prep!

  26. Nichola says

    We love this recipe. I have a hard time finding tamarind paste but the extra lime doesn’t seem to hurt the flavor at all. I prefer to do a brown rice pad Thai noodle (due to taste of the regular). This is the best recipe I have ever found and we make it often!!!! Sometimes I don’t even follow the veggie suggestions and just throw my fridge in there (whatever we need to eat). The best recipe and tastes delicious. It’s a hit with my family including my toddler!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re SO glad you and your family enjoy it, Nichola! Thank you so much for the lovely review! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  27. Y. A says

    Super simple and delicious!! Might even say this recipe was better than several take out pad Thais Ive had in town. And a big plus is I only had to go out and buy 2 ingredients I already didn’t have.

  28. Adela says

    This is the best Pad Thai ever!!! And it’s SUPER easy too! :)
    I cannot express how much I LOVE this recipe! I make it every 3-4 weeks & cannot have it enough!! I double the sauce, just to add a little more flavor, but however you serve it, it still tastes amazing!

    I would totally recommended this to anyone!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, yay! We’re so glad you enjoy it, Adela. Thank you so much for the lovely review! xo

  29. AnnaK says

    Wow! This is the closest recipe I’ve found to restaurant style! Will definitely be making again!

  30. Lysee says

    This recipe was a hit with the entire family. I cut the amount of the chili garlic sauce in half because my 10 year old doesn’t like too much spice.

    Thank you!

  31. Lynn D says

    This was a challenging week night meal. Food 52 lulled me into the idea and as I wanted tofu rather than chicken thighs I ended up making this recipe. It was very tasty. But I struggled to get the tofu crisp in 4 minutes and ended up burning it on one side. This caused the tofu to break up. Then I used fresh rice noodles to save a step with soaking and they did not soften easily. I added extra water and used my tongs all of which caused the tofu to break up further. I would take the tofu out then stir fry, noodle fry and add the tofu back in. Or add a dredging step for the tofu with more oil to fry it in. Anyways. It looked a mess but tasted good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lynn! Ensuring that you use extra firm tofu might help for next time, and a well-oiled cast iron or nonstick skillet might help as well! We also like your idea of setting the tofu aside and adding it back in later. Thanks for sharing your experience! xo

  32. Inbal Benami Fershtat says

    Your recipes are creative, tasteful, and easy to execute. I love them all. Thanks so much for the inspiration.

  33. Nic says

    This is such a great recipe and perfect as written. I could not find tamarind so I used the extra lime. The second time I made this I added more veggies because they needed to be cooked. It’s the best pad Thai I’ve found!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Nic. Thanks so much for the lovely review! xo

  34. Holly Leeth says

    Made this for dinner tonight and it was definitely a winner! I made part of the batch with chicken for my husband, and my part with the tofu. I also added in sautéed carrot ribbons, diced bell pepper, and diced mushrooms for some more veggies, along with extra bean sprouts. We didn’t have any peanuts on hand but I didn’t miss them since all the veggies were crunchy. Will definitely be making this regularly!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Holly! Love your additions too. Thanks so much for sharing!

  35. Suja says

    Superb and so easy to make. Tried the recipe for the 2nd time and Pad Thai was delicious.
    I omitted vegetarian fish sauce and used jaggery for some sweetness.
    Thank you for sharing.

  36. Jackie says

    This recipe came out so flavourful! My meat eating husband was full from the meal and the toddler loved it as well (win win!). Next time, I’ll toss the tofu in cornstarch for a crispier texture and add 2 eggs as well. I ran out of tamarind paste, but the additional lime made it just as tasty. Thanks for the recipe!

  37. maren says

    so good! I made it with broccoli, carrots and red bell pepper fried with the tofu. I didn’t have tamarind or fish sauce but it was good with lots of lime. We are peanut free so I used cashews and made a “peanut sauce” out of cashew butter and sunflower butter. I used mixed bean sprouts which we sprout ourselves and it was a great way to put them to use. I like to improvise a bit when it comes to spices and go with my gut so I made some other slight alterations. This will probably go in my dinner rotation!

  38. Colleen says

    We have made this several times now. Yesterday I made two different recipes, and had family members give a rating between this recipe and another one. Both came out with almost equal ratings, but this particular recipe pulled slightly ahead with the scoring. I buy our Tamarindo sauce online, and it really adds a great flavor!

  39. Mariah M says

    Just made this and it was delicious! I had to omit the spicy ingredients because I was cooking for kids but it still turned out great! Thanks for sharing this recipe :)

  40. Justine Roberts says

    My family loves this recipe. I’m wondering if you can make extra sauce ahead and keep it in the fridge, how long will it last?

  41. Katie says

    I modified this to fit with what I had! I used all lime juice to replace the tamarind and used Tamari to replace the fish sauce. I couldn’t find bean sprouts anywhere so I steamed snow peas and sautéed bell pepper to add to the mix. I also subbed edamame for tofu and added in some shrimp for one of the non-vegans. Even with these changes, the dish was super tasty! It was pretty spicy so next time I will take out the seeds from the Thai chilis (I used 2 fresh ones).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Katie. Thanks so much for the lovely review and for sharing your modifications!

    • Bec says

      O.M.F.G. You know, before the pandemic, we used to travel a lot. We have eaten Thai all over the world, and we joke that we only return home because the best Thai in the world is at our local Thai restaurant. Until I made this. Now I make the best Pad Thai in the world *laughs maniacally*
      Thank you so much. Forever grateful. (I added 2 Tsp peanut butter to the sauce)

  42. Clara says

    I didn’t have Tamirand or the coconut stuff but all was easily replaced with lime juice and soy sauce. This is the best recipe I think I have ever made. I normally never comment or rate but this is a true 10/10.

  43. ℅ Charlotte Cady says

    the noodles were good, but I was skeptical of cooking tofu for only 4 minutes. Which was accurate, it was soggy and not crispy at all. Not sure how everyone got a different result :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Charlotte, sorry to hear the tofu texture wasn’t as hoped for! Is it possible it needed to be at a higher heat? It won’t be fully firm with this stovetop method, but should have crispy edges. If you’re looking for crispier tofu, you could cook it using this method and add it toward the end.

  44. Emmi says

    I’m very excited to try this! I would love to try the homemade fish sauce, but I am wondering if in a pinch I could substitute with vegan Worcestershire sauce? Thanks in advance :)