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July 22, 2013

Pad Thai

The Big Book of Vegetarian by Kathy Farrell-Kingsley

  • When you crave Thai food, try this easy stir-fry. Meredith Lee/The HSUS

Serves 4

8 ounces (225g) dried rice noodles
1/4 cup (60ml) fresh lime juice
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons brown sugar
1 to 2 teaspoons hot chili sauce
1 tablespoon water
2 teaspoons peanut oil
3 cloves garlic, minced
1 to 2 teaspoons minced, peeled fresh ginger (bottled fresh is OK)
1 medium carrot, peeled and cut into narrow strips
8 to 10 green (spring) onions, halved lengthwise and then cut into 2-inch pieces
1 cup (225g) mung bean sprouts
2 tablespoons chopped dry-roasted peanuts
1/4 cup (small bunch) chopped fresh cilantro (coriander) (optional)
1 lime, sliced (optional)

In a large bowl, soak the rice noodles in warm water to cover until they are limp and white (about 25-30 minutes).

In a small bowl, combine the lime juice, tamari, brown sugar, chili sauce, and 1 tablespoon of water.

In a wok or deep skillet over high heat, heat the oil. Add the garlic and ginger and stir-fry for 30 seconds. Add the carrot and green onions and stir-fry for 1 minute. Stir in the lime juice-tamari mixture.

Drain the noodles and add them to the wok, tossing with tongs until they are softened and curled (about 1 minute). Add the sprouts and toss to mix.

Divide the mixture among 4 serving plates, sprinkle with peanuts, and garnish with cilantro and slices of lime, if desired.


  • To increase the protein in this dish, add tofu strips.
  • If you don't care for spicy food, decrease the amount of chili sauce (or omit it completely).
  • You can find mung bean sprouts in the produce section, next to the Asian noodles.
  • Make sure the noodles soak long enough to be white. If they seem like they aren't soft enough after adding them to the wok, add a teaspoon of water to let them soften a bit more. The noodles should be al dente, but not hard.

Recipe adapted from "The Big Book of Vegetarian" by Kathy Farrell-Kingsley.


All figures are per serving (assumes 4 servings).

Calories: 322
Fat: 5 g 
Carbs: 63 g
Fiber: 4 g
Protein: 4 g
Sodium: 427 mg