A nutritious variation on the traditional Thai pad Thai offers a protein-packed, vegetable-rich alternative to classic takeout dishes. This recipe yields four servings and can be prepared in under 40 minutes, combining familiar flavors with healthier ingredients.

The dish begins with thin rice stick noodles softened in boiling water. Meanwhile, a sauce is created by mixing tamarind paste, gluten-free tamari, fresh lemon juice, and brown sugar until fully blended. Firm tofu, cut into small pieces, is stir-fried until golden, followed by green prawns cooked just until opaque.

Vegetables play a significant role in this recipe, including sliced white onions, crushed garlic, red capsicum, broccolini cut into bite-sized lengths, and spiralized carrot noodles, all quickly stir-fried to retain a tender-crisp texture. The dish is finished by combining the tofu, prawns, vegetables, and sauce in the wok to heat through.

To enhance the final presentation and add varied texture, the finished pad Thai is topped with fresh bean sprouts, chopped roasted unsalted peanuts, and lime wedges for squeezing.

This version of pad Thai delivers approximately 25 grams of protein per serving, making it a balanced meal suitable for those seeking a flavorful yet wholesome Asian-inspired option.