Posted by: zhak39 | June 1, 2008

Pad Thai

It is about six months now that Helen has moved toward a vegetarian diet. She no longer eats mammals. We don’t generally have fish and it’s been awhile since she has had tuna. She on occasion will eat chicken, maybe once a month. She does drink milk and eats cheese.

She and I talk about nutrition. I want to be sure that her diet is balanced because she is still growing. One of the foods that I have introduced to her is texturized soy protein (TSP). Although I have a sensitivity to soy, her system does well with it. The other night we made a really easy dinner for her with it.

Vegetarian Pad Thai

  • Handful TSP
  • Vegetable Broth
  • Rice Noodles
  • Olive Oil
  • Onion
  • Pad Thai Sauce
  • Peanuts
  • Bean Sprouts

Soak TSP in vegetable broth to soften. Pour boiling water over rice noodles, also to soften. Heat oil in pan. Dice onions and saute. Mix in softened TSP and stir while heating through. Turn off heat but leave pan on burner. Drain noodles and stir into mixture in pan. Pour over and stir in pad thai sauce until well mixed. Stir in small handful of crushed peanuts and generous handful of bean sprouts.

OK. We buy TSP in bulk at Deep Roots Food Co-op on Spring Garden Street (between Holden Road and Wendover). The rice noodles and pad thai sauce are from Dynasty International Foods, one block away. When I don’t make my own, I prefer Imagine broth. The vidalia onions are really sweet right now. Normally we would use mung bean sprouts from Dynasty. This time we used home sprouted pea, azuki bean and lentil sprouts. They are not as moist as the mung bean sprouts. They are a little sweet and crunchy and add a good punch of whole live food, good energy.

Note to mom–I will send you some TSP and pad thai sauce so you can try this.


  1. We were trying to figure out what made my lasagna so much better last week, and I finally remembered that I used Vidalia onions. What a wonderful difference!

  2. Root vegetables rock!

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