Normally with Pad Thai, all ingredients are combined together but we have styled this dish with the vegetables separate to the protein and the noodles so you can ensure you are getting a really good ratio of veggies. It’s a pretty good rule to apply to most of your meals that at least half the plate should be taken up with vegetables! This ensures a huge variety of nutrients, plenty of fibre and means you can eat a lot of food without overdoing the energy intake.
You can use whatever veggies you like for this dish, so you can keep reinventing it and make it year-round.
The combination of noodles, tofu, peanuts and vegetables makes this a great mix of all of your macronutrients, so it will fill you up and keep you satisfied for a good few hours!
We are using coconut aminos in this dish. For those of you who aren’t familiar with liquid aminos, they are fermented savoury sauce (similar to soy) but lower in sodium and are gluten-free. The name “amino” comes from the free amino acids that are what give the savoury (umami) flavour. The savoury flavour is due to the free amino acids that are released because of the fermentation process.