Name: Vegetable Pad Thai in Tamarind Sauce
Ingredients: 1 8 oz pack brown rice noodles or udon noodles; 1 cup bean sprouts; 2 large garlic cloves, finely minced; ½ large red onion, finely chopped; 1 carrot, cut into fine matchsticks; ½ cup spring onions (or scallions), thinly sliced; ¼ cup fresh mint leaves, chopped; ¼ cup fresh basil leaves, chopped; ½ cup toasted sunflower and pumpkin seeds; ¼ cup red radish, very thinly sliced; Fresh lime slices; 2 Tbsp tamarind paste; 3 Tbsp rice vinegar; 1½ Tbsp shoyu (or soy sauce); 1½ Tbsp rice wine (optional); 1 Tbsp freshly squeezed (or grated) ginger juice; 2 Tbsp maple syrup

Courses

Plant-Based Nutrition About the Certificate Sample Course Testimonials

Food & Sustainability About the Certificate

Cooking Courses Whole Food, Plant-Based Cooking: A Beginner’s Course Whole Food, Plant-Based Cooking: Meal Planning Made Easy
Communities

Join CNS Kitchen Join Whole Communities
Articles

Featured Article

What Makes Animal Protein High Quality?

Articles All Topics Disease Food Sustainability Family & Kids Fitness

Articles In The Kitchen Nutrition Science Social Issues Success Stories Wellness
Recipes

Featured Recipe

Apple Pumpkin Pie Bake
(14)

Recipes All Recipes Appetizers Beverages Breakfast Condiments Desserts Dips & Spreads Main Dish

Recipes Salad Dressings Salads Sauces Side Dishes Snacks Soups

Cooking Tips No Oil? No Problem Ingredient Substitutions Building Big Flavor Easy Meal Prep Perfect Tofu Taste & Texture Get Your Grill On Batch Cooking & Meal Prep Sweetness Without Sugar
Resources

Whole Food, Plant-Based Diet Guide Free Getting Started Course Webinar Library The China Study Whole The Future of Nutrition
Planetary Stewards
Events

Upcoming event 01/14/2025

Unlocking Wellness: Exploring the Many Dimensions of Health

Join Dr. Michael Hollie on Tuesday, January 14, 2025, for a lively and inspiring conversation with Dr. Laurie Marbas. Dr. Marbas is a military veteran and board-certified lifestyle and family medicine physician. Her expertise is in health, nutrition, and wellness. The two will discuss numerous lifestyle factors that influence health: whole food, plant-based nutrition, exercise, sleep, weight management, and more. Whether you are new to the whole food, plant-based lifestyle or more experienced, you will gain practical takeaways for your plant-based journey. All those who register will receive the replay link! We’ll send a recording to all registrants a week after the event. Thank you!

01/14/2025

Upcoming event 03/15/2025

Planetary Stewards Program in the Dominican Republic

The T. Colin Campbell Center for Nutrition Studies is excited to partner with The Raices Institute and Global Roots to host an 8-day immersion program in the Dominican Republic to realize the potential between the food we eat, our environment, and our communities. Join us for an upcoming program in the mountains of the Dominican Republic, March 15-22, 2025.

03/15/2025

Upcoming event 05/17/2025

The Total Health Experience: Eat, Play, Learn

The T. Colin Campbell Center for Nutrition Studies is excited to present its Caribbean Beach immersion program at the Gran Ventana Resort—the perfect opportunity to relax, focus on wellness, and connect with a supportive community.

05/17/2025

Event Calendar All Events
About

About Us Dr. T. Colin Campbell Staff & Executive Board Medical Advisory Board News Write For Us Contact Us
Donate
Research
Español

Recipes » Main Dish » Vegetable Pad Thai in Tamarind Sauce

By Marlene Watson-Tara

(0)

Sweet, tangy and fresh-tasting this pad thai recipe is full of only the best unrefined, healthy and nourishing ingredients. Tamarind tastes a bit like a date but is less sweet (and more sour), and is sometimes known as the Indian date.

Yield: 4–6 servings

Gluten Free Nut Free

Ingredients

1 8 oz pack brown rice noodles or udon noodles
1 cup bean sprouts
2 large garlic cloves, finely minced
½ large red onion, finely chopped
1 carrot, cut into fine matchsticks
½ cup spring onions (or scallions), thinly sliced
¼ cup fresh mint leaves, chopped
¼ cup fresh basil leaves, chopped

Garnish

½ cup toasted sunflower and pumpkin seeds
¼ cup red radish, very thinly sliced
Fresh lime slices

Tamarind Sauce

2 Tbsp tamarind paste
3 Tbsp rice vinegar
1½ Tbsp shoyu (or soy sauce)
1½ Tbsp rice wine (optional)
1 Tbsp freshly squeezed (or grated) ginger juice
2 Tbsp maple syrup

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Cook the noodles according to the package instructions and set aside.
2. Add the tamarind sauce ingredients to a small pan. Bring to a boil and then simmer on a very low heat for 1 minute. Remove from the heat and set aside.
3. Heat a splash of water in a wok or large pan over a high heat and add the garlic, onion, carrot and spring onions(scallions), with a pinch of sea salt. Mix together and cook for 3–4 minutes.
4. Add the noodles, tamarind sauce, bean sprouts and herbs. Stir to combine and turn off the heat.
5. Add the radish slices and seeds on top.
6. To serve add some more fresh herbs, freshly grated carrot, bean sprouts, and a lime slice.

Cooking Tips

1. If you desire a hot sensation you can serve with pickled chillies on the side. Deseed and finely slice chillies and add them to a bowl with the juice of 1½ limes and ½ tsp of maple syrup. Leave aside to pickle.