Pad Thai

Total time: 25 minutes
Courses: Main courses
Time category: 30 minutes
Servings: 4 persons


  • Mandolin
  • Spiral cut machine


  • 1/2 cup (125ml) Pad Thai sauce (see below)
  • 1/2 cup (75g) cashew, grossly chopped
  • 1/2 lime, cut in 4
  • whole cilantro leaves

Vegetable blend

  • 300 g zucchini, cut into spaghettis (with the spiral cut machine or the mandolin) (about 1 ½ zucchini)
  • 350 g daikon (giant white Japanese radish) cut into spaghettis (about 1 daikon)
  • 1 cup (100g) red cabbage, shredded
  • 1 cup (140g) red pepper, cut in julienne
  • 1 cup (140g) yellow pepper, cut in julienne as well
  • 2 cups (120g) sunflower shoots
  • 1/2 cup (30g) fresh cilantro (leaves & stems) well packed

Pad Thaï sauce

  • 1/4 cup (50g) tamarind paste
  • 1/4 cup (60ml) agave nectar
  • 1/4 cup (60ml) tamari sauce (wheat-less)
  • 2 tsp pepper flakes
  • 2 cloves garlic or 1 tbs garlic puree
  • 1/4 cup (60ml) sunflower oil
  • 2 tbs water


  • In a bowl, bring together all vegetables. Add sauce and toss well.
  • Place a nice portion of the blend in each plate, and sprinkle ground cashews nut over it. Garnish with a quarter of lime and cilantro.

Pad Thai sauce

  • Reduce all ingredients in the blender until it has a thick creamy texture.


Pad Thai sauce will keep for 2 weeks in the refrigerator in an airtight container.
Eat Pad Thai fresh.
Enjoy your meal!