In Thailand, Pad Thai has traditionally been a light noodle dish with a complex flavor created from a mixture of fresh spices. In its western incarnation, pad thai is often a heavy, oily dish with a strong emphasis on the sweet and salty tastes. This delicious recipe from The Chopra Center Cookbook is based on the original, lighter version of the dish. Instead of stir-frying the noodles in a lot of oil, they are cooked with ghee, vegetable stock, and a unique blend of spices and herbs. In terms of the doshas, the tofu, mung bean sprouts, ginger, cilantro, and rice noodles are Vata-pacifying foods that are particularly beneficial as we enter the cool, dry months of Vata season.

Serves 4

Ingredients

16 ounces 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.)

Thai Sauce

½ cup vegetable stock
¼ cup rice vinegar
2 tablespoons apple juice
2 teaspoons lemon juice
1 teaspoon miso paste
1 teaspoon paprika
1 teaspoon Chinese five-spice powder
1 tablespoon maple syrup
1 tablespoon Bragg Liquid Amino or tamari
2 tablespoons thinly sliced fresh basil leaves

Noodles

8 ounces rice noodles (can substitute soba noodles)
1 teaspoon ghee (or sesame or olive oil)  Find our ghee recipe here.
½ cup sliced leeks or onion
1 pinch red chili flakes
1 teaspoon coriander
2 tablespoons finely chopped fresh ginger
1 cloves garlic, pressed or minced (optional)
2 tablespoons vegetable stock
2 tablespoons toasted sliced almonds
¼ cup chopped green onions
2 cups mung bean sprouts, rinsed
½ cup chopped cilantro

If you’re using marinated tofu or tempeh, remove from marinade and cut into 1-inch strips. Set aside.

In a blender, combine all the sauce ingredients except the basil and purée until smooth. Add the basil after blending. Set aside.

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.

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.

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.

Nutritional Facts Per 2-Cup Serving
Calories 414, Total fat 9 g, Saturated fat .5 g,
Carbohydrates 64.3 g, Protein 18.9 g

Using chicken
Calories 469, Total fat 7.8 g, Saturated fat 1.6 g,
Carbohydrates 59 g, Protein 40.8 g

Simple Marinade for Tofu or Tempeh

Serves 4

1 16-ounce package fresh, low-fat, or extra firm tofu or tempeh
¾ cup Bragg Liquid Aminos or tamari
¾ cup rice vinegar
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 teaspoon ginger powder
1 teaspoon cumin
½ teaspoon red chili flakes
1 teaspoon sesame oil

Slice the tofu or tempeh into ¼-inch slabs or cut into cubes. Combine the rest of the ingredients in a shallow baking pan. Add the tofu or tempeh. Soak overnight. To speed up the process, bake the tofu or tempeh in a 350-degree oven for 20 to 30 minutes, then cool. Remove the tofu or tempeh from the marinade and use in a variety of different dishes. Store in a container with a tight-fitting lid.

Nutritional Facts per ½-cup serving
Calories 215, Total fat 6.5 g, Saturated fat .2 g,
Carbohydrates 16.5 g, Protein 22.5 g