Pad Thai is hearty meal made with a base of rice noodles, bean sprouts, and tofu, is rich in protein and fibre. It’s very flavourful with a sweet, sour, and salty combination of flavours.
I served this to my kids last night for dinner and they loved it. Very excited – I’m going to add this to my arsenal of family friendly meals.
1/3 cup date paste
1/3 cup tamari
2 TBSP lime juice
6 cloves garlic, minced
1 tsp chili pepper flakes, optional
Everything Else Ingredients
1 14 oz. bag of thick rice noodles
1 block of tofu drained from liquid, squeeze out water gently with a paper towel, then cut into 1/2″ cubes
6 spring onions, diced
1 bag of bean sprouts
pitcher of water or date water
1/4 cup cilantro leaves
l lime cut into wedges
1/4 cup roasted organic peanuts
chili pepper flakes, optional, to taste
- Make the sauce: Place the tamari, lime juice, garlic in a small sauce pan and heat on medium for 5 minutes until garlic is cooked. Add date paste. Continue cooking for another 5 minutes. Remove from heat.
- Make the noodles: Soak the noodles in boiling water for 8-10 minutes. They should be completely covered by water.
- In a large sauté pan place a small amount of water and begin to sauce tofu. Goal is to brown it on all sides. Add tiny amounts of water as needed to prevent sticking.
- Once tofu is browned add spring onions, beans sprouts and sauce. Toss well.
- Drain noodles well, then add to the tofu mixture. Toss well.
- Transfer to a large serving bowl.
- Garnish with cilantro leaves, lime wedges, roasted organic peanuts, and chili flakes for added spice.
- Serve immediately.