The day I perfected my recipe for pad Thai was the day I stopped ordering it from Thai restaurants. —Alannah | Kale Mary
Gluten-free soy sauce
Rice wine vinegar
Brown onion, sliced
Head of broccoli, cut into small pieces
1 1/2 cups
Carrots, cut on an angle
Rice noodles (I like brown rice noodles), cooked
Organic non-GMO tofu, cut into pieces and baked until crisp
Coriander, to serve
Lime wedges, to serve
Peanuts, to serve
Chives, to serve
Spring onion, to serve
In This Recipe
Add coconut sugar, gluten-free soy sauce, tomato paste, rice wine vinegar, lime juice, sesame oil and garlic to a bowl and whisk until combined.
Heat some coconut oil in a wok and add the brown onion. Cook until soft then add the vegetables, noodles, tofu and sauce ingredients.
Keep the burner on a high heat and gently stir the ingredients to ensure the sauce is coating everything. When the sauce starts bubbling around the sides of the pan, mix ingredients through. Let sit a minute or two longer, until the noodles start to catch on the bottom of the pan.
Remove from the heat and add coriander, peanuts, spring onion and chives. Plate with lime wedges.