Pad Thai


  • 1 tbsp minced garlic
  • 1 cup jasmine rice stir fry noodles immersed in boiling water for 2-4 min.
  • 1 tbsp date paste
  • 1 cup bean sprouts
  • 3 tbsp chopped peanuts
  • 3-4 scallions, diagonally cut into 1″ pieces
  • lime wedges and fresh cilantro for garnish
  • 1 cup chopped veggies


Heat a large wok on high heat.

Add the garlic and stir fry until light brown – do not burn.

Add veggies and  stir fry for 3-5 minutes adding the ones that take longer to cook first until they are all cooked but still firm.

Add noodles, separating them slightly with fork to prevent sticking.

Reduce heat and add date paste, stirring and tossing the noodles well to combine.

Add bean sprouts and chopped peanuts and serve immediately with lime and cilantro.

Serves 3-4