Pad thai has always been one of my all time favorite meals, ever since I was a little kid. I love the combination of flavors and those thick rice noodles. However, I do not love the excessive oils and other ingredients I probably don’t even know that come with ordering it from a restaurant. Not to mention, for vegans out there it usually contains not only meat but fish sauce. So here’s a recipe that let’s everyone enjoy this classic dish from the comfort of their own home in the healthiest way possible.
-100g of Thai rice noodles
-One cup of mug bean sprouts
-200g of firm tofu, chopped into cubes
-5 green onions, chopped
-3 carrots made into noodles (I used a julienne peeler)
-One tablespoon of olive oil
For the sauce:
-4 tablespoons of tomato paste
-2 tablespoons of soy sauce
-6 tablespoons of water
-1/2 teaspoons of fresh ginger, minced
-1 teaspoon of sugar of choice (coconut sugar works best)
-1/4 teaspoon of chili flakes
Begin by preparing the noodles according to the directions on the box. I soaked mine in warm water until they were tender. Meanwhile, heat the oil and tofu over medium heat and fry the cubes until they are lightly browned. Add the prepared noodles, carrot pieces and sauce and mix gently. Once you feel it’s fully cooked, take off heat and fold in bean sprouts and green onion. Pour into bowls and top with fresh cilantro and chopped peanuts. Enjoy!