Pad thai
I love a good pad thai but I’ve never attempted to make it myself. Here’s a healthy version that can be bulked up with extra veges if you like. Use tofu and omit the eggs and honey if you want to make it vegan.
Serves 4
- 300g x rice noodles
- 300g x firm tofu or organic chicken breast/thigh
- 2 TBSP x arrowroot powder
- ¼ tsp x white pepper
- ¼ tsp x sea salt
- ¼ tsp x cayenne pepper
- 4 TBSP x coconut oil
- 2 x free-range eggs
- 1-2 red chillies, finely sliced
- 1 x lime, zested
- 3 TBSP x lime juice
- 1 TBSP x tamarind paste
- 1 TBSP x organic, unpasteurized honey
- 2 TBSP x tamari (gluten-free soy sauce)
- 2 TBSP x water
- 1 cup x peas (fresh or frozen)
- 4 x spring onions, sliced diagonally
- 1 cup x mungbean sprouts
- ½ cup x roasted unsalted peanuts, chopped
Cook the noodles according to the packet instructions. Rinse in cold water then set aside.
In a bowl, combine the arrowroot, white pepper, salt and cayenne pepper. Add the chicken or tofu to the bowl with a squeeze of lime juice and toss to coat evenly in the mixture.
Heat 2 TBSP of coconut oil in a wok. Fry the tofu/chicken over a medium-high heat, tossing frequently until it’s golden brown. Remove from the wok and set aside. Whisk the eggs then add to the hot wok until just cooked. Add this to the chicken/tofu on the side.
Heat the remaining 2 TBSP of coconut oil in the same wok over a medium heat. Add the chilli, lime zest, tamarind paste, honey and tamari. Warm until fragrant for a few minutes. Add the noodles, lime juice and 2 TBSP of water. Continue to cook over a medium-high heat and throw in the chicken/tofu and egg, peanuts, peas, mungbeans and spring onions. Toss together on the heat until everything is warmed through. Top with coriander and extra peanuts (if desired), then serve.
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