Recipe from The Talleygram, March 22, 2006

Pad Thai

Yield:  4 - 6 Servings          Difficulty: Medium

Chef’s Notes:  Its name literally means "Thai-style stir-fried noodles."  It has been called the signature dish of Thailand.  Indeed, there are many ways to make this dish your own.  Most restaurants have their own recipe using the vast and delicious palette of Thai spices and flavors.



2 tablespoons Canola oil

1 tablespoon Ginger, chopped

½ cup onions, diced

½ cup garlic, diced

½ cup carrots, julienne cut

2 cups green cabbage, shredded

1 cup marinated baked tofu, julienne cut

1 cup shiitake mushrooms, sliced

2 cups tomato puree

1 cup water

1 tablespoon or more tom yum paste

2 tablespoons crunchy peanut butter

sea salt, to taste

Bragg’s Liquid Amino

2 ounces Broad rice noodles, soaked in warm water for 15 minutes

2 cups bean sprouts

½ cup green onions, sliced

½ cup cilantro, chopped

¼ cup roasted peanuts, chopped 


1.    In a medium-size skillet, heat the oil. Fry the onions , let it sweat and then add garlic and ginger. Continue stir-frying until they all get browned.

2.    Add carrots, cabbage, tofu, and mushrooms. Stir-fry for a minute.

3.    Then add tomato puree, water, tom yum paste, peanut butter, little sea salt, and Bragg’s. Let it simmer for a minute. If it gets too dry, add a little water, about 1/2 cup if needed. Adjust your seasonings.

4.    Add the soft noodles. Stir for 5 minutes or until the noodles change color (transparent) and it gets softer than before.

5.    Add bean sprouts, green onions, and cilantro. Taste. Adjust your seasonings again. Stir for few minutes.

6.    Turn on to serving dish. Topped with chopped peanuts.

Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2006 Talley's Green Grocery