i’ve never been to thailand. well, at least not yet ;) (and it is definitely high up on the list!) but i have been to australia, which is kind of asia too ^^ and it was there that i good hooked to this divine food. and it’s been D’s and my favourite for quite some time. so wherever we went on our journey, we somehow ended up with pad thai between our chopsticks. there’s just something about the combination of rice noodles, soy, lemon/lime and chilli that sends happy signals to the brain :) (so far we had it in vienna, london, pretty much whole of australia, new zealand, indonesia… and i’m sure there’s more to come!)
this healthy pad thai recipe is our version of the classic and it’s a vegetarian one filled with nutritious veggie goodness. if you like, you can add chicken to it too (marinate it in soy sauce for at least 2 hours). traditionally, there are prawns in the pad thai, but D and I aren’t big fans of sea food, so we leave it out ;)
what you’ll need:
– 200g thick rice noodles (i prefer brown rice noodles, but white ones are definitely more common)
– 2 stems of spring onion
– 2 carrots
– 1 big zucchini
– 1 small kohlrabi (you can also use soybean sprouts)
– 2 large eggs
– a handful of peanuts
– lime (or lemon) wedges for sprinkling and decoration
– fresh red chilli for the garnish
for the sauce:
– 2 tbsp tahini
– 2 tbsp tamari (or any soy sauce you like)
– 1 tsp sesame oil
– 1 tsp honey
what to do:
– soak the noodles in boiling water or cook them if necessary (the thicker ones usually need cooking, but just follow the instructions on the package). when they get soft, drain them and set aside.
– cut the spring onion and separate 2 tbsp of the green part to set aside for the garnish.
– spiralize the carrots, zucchini and kohlrabi. if you don’t have a spiralizer (i use this one), cut them into thin strips.
– for the sauce, mix all the ingredients in a bowl and add some salt and pepper to your liking. if the sauce is too thick, add just a dash of water.
– in a wok or a large pan, heat some oil (i usually use rape seed oil) and add the spring onion and the vegetables. season with some salt, pepper and chilli flakes. fry the vegetables until they get a little softer.
– add the rice noodles, poor the sauce over them and mix well.
– crack the eggs over the pad thai and stir them in.
– with a mortar and pestle, crush the peanuts
– serve the pad thai with crushed peanuts, green spring onion, fresh chilli and a lime wedge. (and also press the lime over the pad thai for an extra zing ;) )
and everything that is left is to enjoy! :)
i hope you like the recipe!