Recipe #18: Veggie Pad Thai

It’s been quite awhile since I’ve posted a recipe of my own – but now there’s this fabulous healthy pad thai recipe for you to make and devour (like I did)!



14 – 16 oz of rice noodles
4 tbsp tamari
4 tbsp honey
2 tbsp tamarind paste
2 tsp fish sauce
2 cloves of garlic, minced
1 shallot, minced
4 tbsp arrowroot powder
1 tbsp garlic powder
2 tsp red pepper flakes
2 – 4 tbsp vegetable oil
4 – 6 eggs
1 bunch of green onions
1 package firm tofu
1 green bell pepper1 pkg baby bella mushrooms, sliced
crushed peanuts


Boil a pot of water and cook the rice noodles for approximately 4 – 5 minutes. Drain and set aside.
Mix the tamari, honey, tamarind paste, fish sauce, minced garlic, minced shallots, arrowroot powder, garlic powder, and red pepper flakes in a bowl. Set aside.
Cut the tofu into small squares and fry in a pan with vegetable oil (I like to use avocado oil or sunflower oil). Feel free to sprinkle salt, pepper, garlic powder, and chili powder for some extra zing! Once done frying, set aside.
Cook the mushrooms and bell peppers and the white parts of the green onion in a pan with oil until tender. Add the sauce mixture and cook for 3 – 4 minutes.
Scramble the eggs in a pan with oil (or my preference, butter).
Add all parts into a large pot and carefully toss with the noodles until evenly mixed.
Garnish with crushed peanuts, green onions, and lime. Enjoy!