I can eat Pad Thai every single week!

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a higher protein content and is less processed.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and provide a similar crunch.

tamarind paste

🥗Healthier: lime juice

💰Cheaper: lemon juice

Lime juice provides acidity with fewer calories.

Bring a pot of water to boil for the noodles.

Thinly slice half a red onion.

Chop down about 70 grams of broccolini into bite-sized pieces.

Slice down about half a pound of smoked tofu.

Slice about half a carrot into thin matchsticks.

Chop about 35 grams of Chinese chives into about an inch and a half batons.

Prep the sauce by adding to a cup 2 tablespoons of tamarind paste, 1 teaspoon of fresh lime juice, 2 tablespoons of soy sauce, and 1 tablespoon of maple syrup. Chop one red Thai chili pepper and add it to the sauce, then stir and set aside.

Place about a quarter pound of dried rice vermicelli into a baking dish and pour in boiling water to soak for about 3 to 5 minutes.

In a non-stick pan over medium heat, add about a tablespoon of avocado oil and sauté the red onions for about 2 minutes.

Add in the broccolini and smoked tofu, sauté for another 2 minutes.

Add in the carrots and sauté for about another minute.

Add in the soaked noodles, about 50 grams of fresh bean sprouts, Chinese chives, and the prepared sauce. Sauté for a couple of minutes until everything is well mixed and the noodles absorb the sauce.

Plate the noodles and coarsely crush a couple tablespoons of roasted peanuts using a pestle and mortar. Sprinkle the peanuts onto the noodles and serve with fresh lime wedges and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens