Vegetable Pad Thai

Ingredients

Rice noodles

• Rice noodles (Pad Thai type / linguine width) – 1,200 g

Sauce

• Brown sugar – 9 tbsp
• Vegetable stock – 300 ml
• Soy sauce or tamari – 10½ tbsp
• Tamarind paste – 6 ¾ tsp
• Chili sauce or chili flakes – 3–5 tsp (to taste)

Vegetables and tofu

• Vegetable oil (for stir-frying) – 300 ml
• Garlic, chopped – 20 cloves
• Chopped onion – 15 tbsp (about 3–4 large onions)
• Vegetables of your choice (e.g. baby bok choy, carrots, bell peppers) – 800–1,000 g
• Tofu (firm, well drained and cubed) – 1,000–1,200 g

Extras

• Bean sprouts – 500 g
• Sliced scallions / shallots – 500 g
• Roasted peanuts or cashews (chopped) – 200–300 g
• Fresh cilantro for garnish – 2–3 bunches
• Lime wedges for serving – 10

Method

Mise en place

1. Soak or cook the rice noodles briefly according to the package directions (they should stay al dente) and drain.
2. Drain and pat the tofu dry, then cut it into cubes.
3. Clean the vegetables and cut them into pieces of similar size.
4. Get the spices and sauce ingredients ready in a bowl.

Making the sauce

1. In a bowl, mix the brown sugar, stock, soy sauce, tamarind paste and chili.
2. Stir well so the sugar dissolves and the sauce is smooth.

Stir-frying

1. Heat about 1–2 tbsp of oil in a large skillet or wok.
2. Add the chopped garlic and onion and sauté until fragrant and lightly golden.
3. Add the vegetables (e.g. baby bok choy, carrots), stir-fry briefly and add a little stock if needed.
4. Move the tofu in with the vegetables and fry until lightly colored.

Finishing

1. Add the pre-cooked rice noodles to the pan.
2. Pour over the sauce and toss thoroughly so the noodles are evenly coated and soak up the flavor.
3. Add the bean sprouts and scallions and toss for another 1–2 minutes.

Serving

Serve each portion (300 g) hot. Sprinkle with chopped roasted peanuts or cashews and fresh cilantro. Leave lime wedges on the plate for squeezing.

Key ingredients

Rice noodles

Gluten-free noodles made from rice flour; a filling base for wok dishes.

Tofu

Complete soy protein; cooling, good in warming sauces for balance.

Garlic

Antibacterial and antiviral; supports immunity and the circulatory system.

Onion

Prebiotic fibre for the gut flora, anti-inflammatory flavonoids.

Carrot

Beta-carotene (vitamin A) for skin and eyesight, fibre, natural sweetness.

Pak choi

Asian leafy greens with vitamins A, C and K; for quick stir-frying.

Tamari sauce

Gluten-free soy sauce — deep umami without animal products.

Chilli / hot pepper

Capsaicin — boosts circulation and metabolism; in small amounts supports digestion.

Cashews

Healthy fats and magnesium; blended, they naturally thicken sauces without dairy.

Red bell pepper

High in vitamin C and antioxidants; sweet once roasted.

Why it’s good for the body

• Rice noodles are gluten-free and easy to digest.
• Tofu adds plant protein and calcium.
• Bean sprouts bring vitamin C and enzymes that support digestion.
• Peanuts and cashews add healthy fats and crunch.

Traditional and functional notes on the ingredients — not medical claims.

Notes

• Pad Thai is a classic Thai dish of rice noodles in a lightly balanced salty-sweet-sour sauce.
• The sauce is made from tamarind paste, brown sugar, soy sauce and stock.
• The dish is vegan, and also gluten-free when made with gluten-free soy sauce.