Pad Thai - Basic Street Noodles, Spa-Style

Nicole Poirier is the owner of NicolePoirier.com and a professional chef and restrictive diets specialist, passionate about helping you achieve greater levels of health through nutrition and mindfulness.

Serving Size: 4-6 servings

Prep Time Cook Time Total Time
10 mins 20 mins 30 mins
 INGREDIENTS
DIRECTIONS
  • 1 cup tamarind dipping sauce
    ¼ c water
  • 4 – 5 Tablespoons fish sauce, tamari for vegan, coconut aminos for vegan & Paleo
  • 1 large clove garlic, minced
  • 1 8oz package rice sticks – found in the Asian section of the grocery store (use sweet potato or yam noodles if you want to keep it grain-free!)
  • 1 c mung bean sprouts
  • 1 c finely julienned carrot
  • 4 – 5 oz tofu, small dice
  • 2 eggs, lightly whipped in a bowl
  • 1 Tablespoon coconut oil
  • Salt & pepper to taste
    Limes, cilantro, Thai basil, chopped green onions, mint, chopped peanuts or cashews, and fried shallots for garnish
  1. Combine tamarind sauce, water, and fish sauce in a small sauce pan over medium low heat. Simmer until reduced by ⅓, about 10 – 15 minutes.

  2. Meanwhile, submerge the rice or sweet potato sticks in very hot – but NOT boiling – water until they are softened. Drain and set aside.

  3. In a large frying pan or wok, melt the coconut oil over high heat. Thanks to the high smoke point, it should not burn.

  4. Put int the tofu first and saute until it begins to turn golden.

  5. Add the bean sprouts and carrots and stir fry until they begin to soften.

  6. Make a well in the center and pour in the egg. Chop it up with a wooden spoon as it cooks.

  7. Now, add the drained noodles and about ½ the sauce. Stir through and taste – adjust seasoning with salt, pepper, and more sauce as needed.

  8. VARIATIONS – for SHRIMP or CHICKEN, I suggest cooking the bite-size protein separately but coated with the sauce. I prefer a quick bake in the oven to give it uniform doneness and no issues with sogginess. For TROPICAL – add red peppers, pineapple, onion, and edible pod peas to the stir fry. For straight up VEGAN – add whatever garden veggies you like to the stir fry – it’s always delicious!

  9. Once it is plated, garnish with reckless abandon – any and all of the aformentioned options are delightful. I like lots of fresh herbs both for their flavor punches as well as their health benefits.

Link to the original recipe here.

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