Pad Thai

- Recipe by Simona Zambetti -



250 g rice noodles for Pad Thai, 200 g natural tofu, 2 spring onions, 1 clove of garlic, 6 carrots, 140 g soybean sprouts, roasted peanuts, sunflower seed oil (or peanut – soybean), 1 lime

Ingredients for the sauce

2 tablespoons tamarind, 2 tablespoons maple syrup, 4-5 tablespoons tamari or soy sauce, juice of 1⁄2 lime, 1⁄2 cup of water


Soak the soy noodles in warm water.

Dry the tofu very well, cut it into cubes and salt it lightly.

Slice the spring onions, julienne the carrots and reduce the garlic to a paste.

Heat 2 tablespoons of oil in a nonstick pan.

Add the tofu and let it get slightly crispy. Set aside.

Add spring onions, carrots, about 40 g sprouts, and garlic. Cook the vegetables over high heat. Gather the tofu again.

At this point, pour the pasta into the pot and saute.

Once soft, toss with the sauce and continue cooking for a couple of minutes.

Serve with roasted peanuts, the remaining fresh sprouts, the green part of the spring onion, and one lime slice per serving.

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