Author Notes
The day I perfected my recipe for pad Thai was the day I stopped ordering it from Thai restaurants. —Alannah | Kale Mary
Ingredients
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1/2 cup
Coconut sugar
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3/4 cup
Gluten-free soy sauce
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2 tablespoons
Tomato paste
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1 tablespoon
Rice wine vinegar
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1
Lime, juiced
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1 teaspoon
Sesame oil
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1
Brown onion, sliced
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1/2
Head of broccoli, cut into small pieces
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1 1/2 cups
Baby spinach
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2
Carrots, cut on an angle
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200 grams
Rice noodles (I like brown rice noodles), cooked
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250 grams
Organic non-GMO tofu, cut into pieces and baked until crisp
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Coriander, to serve
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Lime wedges, to serve
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Peanuts, to serve
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Chives, to serve
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Spring onion, to serve
Directions
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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.
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Heat some coconut oil in a wok and add the brown onion. Cook until soft then add the vegetables, noodles, tofu and sauce ingredients.
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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.
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Remove from the heat and add coriander, peanuts, spring onion and chives. Plate with lime wedges.
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