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Author Notes: The day I perfected my recipe for pad Thai was the day I stopped ordering it from Thai restaurants. My favourite guilty pleasure is actually pad kee mao although I’ve not managed to replicate that one at home yet. I’ll get there eventually.
It can be really frustrating ordering a pad Thai without egg at Thai restaurants. It’s usually quite oily because the chef doesn’t factor in that less oil is required when egg is omitted.
Another way I describe this recipe is ‘better-than-Thai-restaurant pad Thai’ and when something has a name like that, why would you order in? OK, I know why, because you have nothing in the fridge or pantry, and/or you’ve had a rough day and just can’t. I get it, I’ve been there. —Alannah | Kale Mary
- 1/2 cup Coconut sugar
- 3/4 cup Gluten-free soy sauce
- 2 tablespoons Tomato paste
- 1 tablespoon Rice wine vinegar
- 1 Lime, juiced
- 1 teaspoon Sesame oil
- 1 Brown onion, sliced
- 1/2 Head of broccoli, cut into small pieces
- 1 1/2 cups Baby spinach
- 2 Carrots, cut on an angle
- 200 grams Rice noodles (I like brown rice noodles), cooked
- 250 grams 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
- 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.