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Recipes » Main Dish » Vegetable Pad Thai in Tamarind Sauce
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Vegetable Pad Thai in Tamarind Sauce

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

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.

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.

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