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Pad Thai

Pad Thai

Pad Thai is one of the great classic Asian noodle dishes of all time. Like many Asian foods, it has quite a lengthy list of ingredients, but oh, it is so worth it! Standard rice noodles are tossed in a wok with a fresh garlic, diced turnip, mushrooms, tofu, and a heavenly blend of Extra Virgin Olive Oil, Lavender Balsamic Vinegar, rice wine, paprika, tamarind juice, and lime.

The wonderful mixture of tangy/sweet sauce and comforting noodles is then topped with ground toasted peanuts, bean sprouts, and drizzled with Persian Lime Olive Oil. Are you hungry yet? Can you just smell the Pad Thai tossing up hot and sizzling in your wok? This is one dish that will have your family lining up for more!


  • 1 teaspoon garlic, minced
  • 1 turnip, peeled and diced
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 cup button mushrooms, quartered
  • 1 teaspoon Chili Flakes
  • 1 cup extra firm tofu, cut into a small dice
  • 2 teaspoons Lavender Balsamic Vinegar
  • 2 teaspoons rice wine
  • 3 tablespoons sugar
  • 4 teaspoons paprika
  • 4 tablespoons tamarind juice
  • 4 cups rice noodles, soaked in water for 30 minutes
  • 1½ cups water
  • Juice of 1 lime
  • ½ cup ground peanuts, toasted
  • 2 cups bean sprouts
  • ½ cup chives
  • Peanuts
  • Lime wedges
  • Persian Lime Olive Oil


Heat a wok over high heat. Place the Extra Virgin Olive Oil, garlic and turnip into the hot wok and cook for 2 to 3 minutes stirring frequently or until the turnip is cooked. Add the mushrooms, chili flakes and tofu and cook for another minute. In a separate bowl, combine Lavender Balsamic Vinegar, rice wine, sugar, and paprika and tamarind juice. Add this to the wok along with the soaked rice noodles and water. Cook this in the wok until most of the liquid is gone. Add the lime juice, ground peanuts, bean sprouts and chives and cook another minute to wilt the sprouts.

Garnish with more peanuts, lime wedges and a drizzle of Persian Lime Olive Oil.

Serves: 8


Original recipe can be found here.

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