A light, vibrant twist on classic Pad Thai — packed with crisp spring vegetables, fragrant herbs, and bright citrus.

Ingredients Serves 4

500 g rice noodles (5 mm width)
2 carrots, julienned
1 head broccoli, cut into small florets
1 cup mung bean sprouts
2 zucchinis, julienned
2 green onions, sliced diagonally
4 asparagus spears, sliced
5 baby bok choy stems, sliced
½ cup fresh cilantro, chopped
10 fresh basil leaves
1 tbsp coarse Atlantic sea salt
1 tsp freshly cracked black pepper
2 tbsp gluten-free soy sauce
1 tbsp sesame oil
3 tbsp olive oil
Juice of 1 whole lemon
Crushed peanuts (or chopped almonds), to taste
A few drops of love ✨

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Method

1.Prep the vegetables

Wash, drain, and cut all vegetables into thin, even julienne strips (diagonal cuts work beautifully). Keeping them uniform ensures even cooking.

2.Stir-fry

Heat olive oil in a wok or large skillet over medium-high heat.

Sauté the vegetables in this order:

Carrot → Broccoli → Zucchini → Asparagus → Bok Choy → Green Onion

3.Optional protein addition

Before adding the noodles, you may fold in small cubes of tofu (or any preferred complete protein).

4.Add the noodles

Soak the rice noodles in room-temperature water for 1 hour, then drain.

Add them to the pan along with soy sauce, sesame oil, salt, pepper, lemon juice, and ½ cup boiling water.

5.Toss gently

Stir carefully until the noodles are tender yet pleasantly firm (al dente) and well coated—avoid overcooking to prevent breaking.

6.Finish & serve

Fold in fresh cilantro and basil just before serving.

Garnish with crushed peanuts or almonds for crunch.

Serve immediately and enjoy the fresh flavors of spring. 🌿