Two-Sprout Pad Thai Recipe

Name: Two-Sprout Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. tamarind paste; 3 Tbs. low-sodium soy sauce; 2 Tbs. palm sugar or light brown sugar; 1 Tbs. nutritional yeast, optional; 1 tsp. chile-garlic sauce, plus more for serving; 1 tsp. grated fresh ginger; 1 clove garlic, minced (1 tsp.); ⅛ tsp. ground white pepper or ground black pepper; 4 oz. rice noodles; 2 cups Brussels sprouts; 1 Tbs. plus 2 tsp. grapeseed oil, divided; 2 oz. extra-firm tofu, drained and diced, optional; 8 green onions, chopped (1 cup), divided; 3 cloves garlic, minced (1 Tbs.); 2 tsp. grated fresh ginger; 2 large eggs, lightly beaten; 1 cup bean sprouts, rinsed and drained; 1/4 cup cilantro leaves; 1/4 cup chopped roasted and salted cashews; Lime wedges, for garnish

Servings: persons

3 Tbs. tamarind paste
3 Tbs. low-sodium soy sauce
2 Tbs. palm sugar or light brown sugar
1 Tbs. nutritional yeast, optional
1 tsp. chile-garlic sauce, plus more for serving
1 tsp. grated fresh ginger
1 clove garlic, minced (1 tsp.)
⅛ tsp. ground white pepper or ground black pepper
4 oz. rice noodles
2 cups Brussels sprouts
1 Tbs. plus 2 tsp. grapeseed oil, divided
2 oz. extra-firm tofu, drained and diced, optional
8 green onions, chopped (1 cup), divided
3 cloves garlic, minced (1 Tbs.)
2 tsp. grated fresh ginger
2 large eggs, lightly beaten
1 cup bean sprouts, rinsed and drained
1/4 cup cilantro leaves
1/4 cup chopped roasted and salted cashews
Lime wedges, for garnish

1
To make Sauce: Combine all ingredients and 1/2 cup water in small bowl.
2
Set aside.
3
To make Pad Thai: Place rice noodles in large bowl, cover with at least 2 inches very hot water, and let stand 8 minutes to soften.
4
Drain, rinse under cold water, and set aside.
5
Pulse Brussels sprouts in food processor until coarsely chopped.
6
Set aside.
7
Heat 1 Tbs.
8
oil in large skillet or wok over high heat until oil shimmers.
9
Add tofu, and cook 2 to 3 minutes, or until golden brown.
10
Transfer to paper-towel-lined plate to drain, and season with salt and pepper, if desired.
11
Add Brussels sprouts, 1/2 cup green onions, garlic, and ginger to pan, and stir-fry 1 to 2 minutes.
12
Push vegetables to side of pan.
13
Add eggs, and scramble until dry, pushing eggs into vegetable mixture once cooked.
14
Add drained noodles and half of Sauce to pan, and cook 2 to 3 minutes, or until most liquid has evaporated, tossing with two spatulas.
15
Add half of remaining Sauce, and cook until pan is dry.
16
Stir in remaining Sauce and bean sprouts, and cook 30 seconds more,
17
or until heated through and only some liquid remains.
18
Transfer to serving bowl, and top with tofu, cilantro, and cashews.
19
Garnish with remaining 1/2 cup green onions and lime wedges.

515

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 Tbs. tamarind paste, 3 Tbs. low-sodium soy sauce, 2 Tbs. palm sugar or light brown sugar, 1 Tbs. nutritional yeast, optional, and more.

Yes, Two-Sprout Pad Thai falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Two-Sprout Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions