Recipes » Main Dish » Vegetable Pad Thai in Tamarind Sauce
T. Colin Campbell Center for Nutrition Studies
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

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


  • 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.

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