Pad Thai

Almost the national dish of Thailand, Pad Thai is a delicious comfort dish. We simplified the recipe and gave it a healthy twist with loads of fresh vegetables! This Pad Thai is easy, quick and filled with all the authentic flavours of Thailand. Who needs take out?!

Pad Thai sauce contains: Peanut butter

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You will need

Preparation

1

Boil water and prepare the vegetables: In a large pot, bring water (about 1 litre, 1 to 2 litres, 2 to 3 litres) to a boil for the noodles.

Cut the zucchini in thin strips of 1/2 cm x 1/2 cm. Cut these stips in half lenght wide. Cut the carrots in 1/2 cm thick slices. Cut the bell pepper in the same shape as the zucchini.

Note: cutting the vegetables thinly makes them cook faster.

2

Cook the protein: Cut the Thai tofu in 2 cm dices. In a large pan, add the oil (1 tsp, 2 tsp, 3 tsp), the Thai tofu and its marinade. Cook on medium-high heat 2-3 minutes, flip and cook an additional 2 minutes or until both sides a slightly crunchy.

3

Prepare the toppings: While the tofu is cooking, separate the cilantro leaves from the stem, cut the lime in wedges and roughly chop the peanuts.

4

Cook the vegetables: In the same pan you cooked the tofu, add oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Add the carrots and zucchini. Cook about 5 minutes on medium heat stirring regularly. Add the bell pepper and Pad Thai sauce. Cook an additional 4 minutes while stirring regularly.

5

Cook the noodles: While the vegetables are cooking and the water is boiling, add the noodles and cook for 2 to 3 minutes. Drain the noodles in a colander.

6

Assemble & garnish: Add the noodles back to the pot they were cooked in. Add the cooked vegetables, tofu and combine. Serve the Pad Thai in individual bowls and garnish each dish with cilantro, lime and peanuts. Serve.

Bon Appétit!

Ingredients

2 portions

4 portions

6 portions

thai tofu

200 gr

400 gr

600 gr

carrot

75 gr

150 gr

225 gr

zucchini

bell pepper

rice noodle

200 gr

400 gr

600 gr

pad thai sauce

1/4 cup

1/2 cup

3/4 cup

peanut

1 tbsp

2 tbsp

3 tbsp

cilantro

3 gr

6 gr

9 gr

lime

Recommended Wine Pairing

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Health Fact

Regina Naturopathic

Dr. Craig Herrington Naturopath

ZUCCHINI
Zucchinis are rich in flavonoids (a type of antioxidant) such as zeaxanthin, carotenes, and lutein. A diet high in flavonoids is one of the best anti-aging strategies there is (regular exercise is the other).

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registered Diatitian

BUFFET STYLE
Buffet style is best. Serve your meal at the table rather than pre-portioning for your kids. Let everyone fill their plates with as much or as little as they like to eat.

MAKING THIS RECIPE WITH KIDS ?
Children are significantly more likely to try new foods when they helped prepare it. Let the child help complete these steps: