Top | Ayurvedic Recipes

Ayurvedic Thai-Style Noodles (Pad Thai)

(recipe, Carrie Stewart)


  1. 16 oz. of baked marinated tofu or tempeh (You can find the recipe at the bottom of this page.) or 2 cups cooked, diced chicken (You can also substitute plain tofu if you prefer.)
  2. Thai Sauce
  3. ½ cup vegetable stock
  4. ¼ cup rice vinegar
  5. 2 Tbsp. apple juice
  6. 2 tsp. lemon juice
  7. 1 tsp. miso paste
  8. 1 tsp. paprika
  9. 1 tsp. Chinese five-spice powder
  10. 1 Tbsp. maple syrup
  11. 1 Tbsp. Bragg Liquid Amino or tamari
  12. 2 Tbsp. thinly sliced fresh basil leaves
  13. Noodles
  14. 8 oz. rice noodles (can substitute soba noodles)
  15. 1 tsp. ghee (or sesame or olive oil) Find our ghee recipe here.
  16. ½ cup sliced leeks or onion
  17. 1 pinch red chili flakes
  18. 1 tsp. coriander
  19. 2 Tbsp. finely chopped fresh ginger
  20. 1 cloves garlic, pressed or minced (optional)
  21. 2 Tbsp. vegetable stock
  22. 2 Tbsp. toasted sliced almonds
  23. ¼ cup chopped green onions
  24. 2 cups mung bean sprouts, rinsed
  25. ½ cup chopped cilantro


  1. If you’re using marinated tofu or tempeh, remove from marinade and cut into 1-inch strips. Set aside.
  2. In a blender, combine all the sauce ingredients except the basil and purée until smooth. Add the basil after blending. Set aside.
  3. Cook or soak the noodles according to the package directions. Rinse, place in a large bowl, and sprinkle with sesame oil to keep the noodles from sticking.
  4. Heat the oil in a wok or large sauté pan. Add the leeks, chili flakes, coriander, ginger, and garlic and sauté for 2 minutes, adding the stock after 1 minute. Add 2 cups of the tofu, tempeh strips, or chicken. Cover, reduce the heat, and simmer for 3 to 4 minutes.
  5. Add the almonds, green onions, bean sprouts, and cilantro. Simmer until heated through, about 3 to 4 minutes. Add the sauce and simmer another 2 to 3 minutes, then pour the mixture over the noodles and toss until well combined. Serve with steamed vegetables.