Use your browser's "print" button to print out this recipe in a 3 x 5 format.
Use your browser's "back" button to return

- Side One - Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

Pad Thai
  • 2 quarts of water
  • 1 pound of fresh mung bean sprouts
  • 6 ounces rice noodles (1/4 inch wide) - found in the Asian section of your grocery store
  • 5-6 tablespoons fresh lime juice (use 2 fresh limes)
  • 6 tablespoons catsup
  • 2 tablespoons brown sugar (I used maple syrup)
  • 1/2 cup soy sauce
  • 2 tablespoons peanut oil
  • 4 cloves fresh garlic - mince (mince at least 10 minutese prior to maximize the cancer fighting compounds)
  • 1/2 teaspoon crushed red pepper flakes (can use more if your family likes a spicier recipe)
  • 2 cups grated carrots
  • 1/2 pound extra-firm tofu, cut into 1 inch cubes
  • 4 large eggs, lightly beaten, add a pinch of salt (I use Eggland's Best to increase the omega-3 fatty acid content)
  • 3/4 cup chopped peanuts
  • 1 bunch green onions, chopped white and green parts

- Side Two- Cut Out Below -
-----------------------------------------------------------------------------------------------------------------------------------

Pad Thai (cont.) Directions:

  • Boil the water. Blanch the mung bean sprouts using a colander and dipping them in the boiling water for about 30 seconds. Drain well. Return water to boil and then stir in the rice noodles. Cook them for 3-5 minutes. They should be tender but still firm. Drain them and rinse under cool water.
  • Mix the sauce ingredients together in a bowl (lime juice, catsup, brown sugar and soy sauce).
  • Prepare all other ingredients. Heat oil in a wok or a large skillet. Add the garlic and red pepper flakes, stirring them in the oil for just a minute.
  • Stir in the carrots and tofu and stir-fry for 1 minute.
  • Move everything to the sides of the pan/wok. Then pour the beaten eggs into the center and quickly scramble them. After the eggs have set, pour in the sauce and stir everything together.
  • Then add the drained rice noodles, mung bean sprouts, green onions, and peanuts, tossing to distribute everything evenly.
  • Serve immediately.

Servings: Makes 4 - 6 servings

This is nearly a complete meal by itself, however, I have some large eaters in my family and so also served corn on the cob and fresh fruit along with some whole grain bread.