Mar 18, 2015, Updated Jun 21, 2023 I bolstered the veggies, piling it high with crisp snap peas, julienned carrot and cucumber, bean sprouts, green onion and cilantro – adding texture, freshness and nutrients to a typically carb-centric dish. There’s a sampling of proteins in there, with egg, tofu and shrimp – but feel free to omit the shrimp and make it vegetarian (or swap in chicken!). My version uses Thai sweet chili sauce, soy sauce, garlic and fish sauce as the flavour base. A truly authentic pad Thai uses tamarind in lieu of sweet chili, but I modelled this one after the beloved westernized takeout fave. (P.S. if you love quick, easy Asian takeout-inspired recipes, you must also try my Pad Woon Sen, Gochujang Chicken, Thai Basil Pork, Chili Oil Ramen, Orange Chicken, and Honey Garlic Chicken recipes.) I used my julienne peeler to prep the carrot and cucumber – it’s a tool that I bought guiltily, thinking I’d only use it twice a year, but I totally love it and use it all the time for salads and more. (P.S. If you adore Thai food as much as I do, you must also try my Pad Woon Sen, Thai Basil Pork, Thai Curry Fish, Peanut Sweet Potato Soup, Sweet Chilli Noodles Salad, Thai Scallops, Meatballs in Sweet Chilli Sauce, and Pad Thai recipes).
