What is Pad Thai? The name of this dish already tells you it’s a dish originally from Thailand, it is mainly sold in food stalls and is a dish with noodles and chicken or shrimp. I searched this on google because my dish is totally different. As for all my recipes, I use veggie chicken, but if you like normal chicken, by alle means use that! I just love veggie chicken so I’m using that.

Makes: 3-4 plates
Prep time: 15 minutes
Cooking time: 10 minutes
Equipment: large pan or work

1 cup brown rice noodles
2 1/2 cups mixed vegetables; onion, carrot, broccoli, green beans, bell pepper
1 to 1 1/2 cups tofu or veggie chicken
7 lime leaves

For the sauce:
4 tablespoons ketjap
2 tablespoons natural peanut butter
half a lime, squeezed
2 teaspoons sambal
1 tablespoon tamarinde

Toppings (all optional)
crushed peanuts
spring onion 
bean sprouts
fried or boiled egg

Prepare the noodles according to the packaging, rinse them with cold water so they stop cooking and set them aside. 

Then make the sauce by putting all ingredients in a bowl and stir well, with a whisk is the easiest. For now you can just put the sauce aside. Then you can cut all the vegetables into small pieces, (mini tip for those who do not like cutting, buy a pre-cut bag of Thai or Asian vegetables). Also cut your tofu or veggie pieces small.

Most of the work is already done! Put your wok or large pan on medium to high heat and put the 2 tablespoons of olive oil in it. If the oil is hot, you can put the tofu or veggie pieces in it and bake them until they are golden brown, then all the vegetables in one go and bake for about 5 minutes together, if your vegetables are cut bigger it takes a bit longer to cook than that they are smaller, take a piece of it to taste if you think your vegetables are cooked enough. Turn the heat on low and add the noodles and sauce. Stir well that all noodles and vegetables are well distributed with the sauce.

Ready! Divide everything over the plates and add the optional toppings now. (Yes, you can eat bean sprouts raw)