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Adding this superfood to your noodles bumps up the health factor and you probably won’t even notice that it’s in there! The recipe below is adapted from a Wolfgang Puck recipe and made even healthier with my secret ingredient: broccoli slaw. Pad Thai at home can be hugely rewarding both in flavor and nutrition. Pad Thai with Pork has thin slices of pork added (stir fried in the wok).…then it’s time to freshen your perspective.Or make Pad Thai with Chicken by adding sliced chicken (again, quickly stir fry in the wok before adding the noodles and sauce).You can use the regular fish sauce and add shrimp (quickly stir fry before adding the noodles to the wok) for Pad Thai with Shrimp.Vegan Pad Thai uses the same recipe, including the substitution of vegan fish sauce for regular fish sauce, and omits the egg.You can make Vegetarian Pad Thai simply by using vegan fish sauce in place of regular fish sauce in this recipe.Offer lime wedges, crushed chile peppers, Prik Nam Pla, pickled chiles in vinegar, fish sauce, chile paste, sriracha, and other condiments so that people can adjust the spice level to their liking.Top with chopped peanuts and green onions before serving.Add fried tofu, bean sprouts, scrambled egg, fresh cilantro and mix until just combined.Toss in the rice noodles and stir to coat with the sauce thoroughly.Add the sauce mixture and bring to a boil, then reduce the heat and simmer.Heat the oil in a wok or a large nonstick skillet and sauté the garlic quickly.Soak the noodles in hot water to soften them, and then drain.This dish may have kind of a lot of ingredients, but cooking this Pad Thai recipe is simple.Mix the sauce ingredients heat oil and saute garlic add sauce simmer until thickened add soaked and drained noodles add egg, cilantro, and bean sprouts toss to mix well garnis with more cilantro serve immediately How do you make it? Peanut butter (preferably all-natural, without added sugar).Vegetable oil (any neutral flavored cooking oil with a high smoke point-avocado oil, peanut oil, canola oil, corn oil, safflower oil, etc.).Tamarind paste (also called tamarind concentrate) or use tamarind pulp that has been soaked, squeezing the liquid out to use in the sauce.For those that might be a little harder to find in your regular supermarket, I’ve included a link where you can buy it online, but do also look in your local Asian market if you have one or regular grocery stores. Many of the ingredients are kitchen staples, the rest can easily be found in the supermarket or an Asian grocery store. What ingredients do you need to make this Pad Thai? This veggie Pad Thai includes fried tofu for protein, but you can substitute meat or seafood, or add them in addition to the tofu. Or it can be made with shrimp, pork, or chicken and use regular fish sauce. Pad Thai can be made vegetarian or vegan using vegetarian fish sauce and tofu or other vegetarian proteins. It’s a popular street food and one of the staple foods in the Thailand (it’s not called the “Land of Smiles” for nothing!) Pad Thai is made with rice noodles, so it literally means “Thai-style stir-fried noodles”. One of the most famous national dishes of Thailand, Pad means “fried” and Thai refers to it being “Thai style.” Pad Thai is a rice noodle dish and one of the most popular dishes in any Thai restaurant. This Veggie Pad Thai recipe is easy to make at home and the result is every bit as good as the authentic Pad thai your favorite Thai restaurant makes. Every vendor offers an array of crushed chiles, pickled chile peppers, hot sauce, and other condiments to flavor it just the way you like. Once on the plate, the chewy noodles in tangy sauce are finished with a squeeze of lime and a sprinkling of crushed roasted peanuts. Rice noodles are quickly stir-fried with classic Thai seasonings, bean sprouts, fried tofu, sometimes shrimp or chicken. I probably ate my weight in Pad Thai noodles by the time I returned home. It’s such a popular dish that you can find it on practically every street corner. Veggie Pad Thai bought from street vendors, served on paper plates and showered, by me, with assorted spicy condiments, forms the basis of some of my best memories of my time in Bangkok.

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