This is an adaptation of a traditional Asian dish using texturized soy protein.  You can substitute ground chicken breasts or omit and have just vegetables.

Pad Thai

  • Handful Texturized Soy Protein (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.


TSP available at health food stores.  It’s better to get the pad thai sauce, noodles and bean sprouts at an Asian market as they are less expensive and don’t have a chemical taste.  You can also use sprouted azuki beans and lentils to add a nice crunch.

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