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Spring vegetables Fusion Pad Thai

Hello! Do you enjoy eating foods?

I got bored with eating/cooking a bit and wanted to make something different. Then I experimented with this pad thai recipe using my soba noodles with tahini sauce. It turned out good! It is a vegan recipe, but you can use meats, eggs, or seafood if you like!

I used brown rice noodle with moringa from Lotus Foods.

Spring vegetables Fusion Pad Thai

Servings: 2-3


8 oz (227g) Rice noodles

1 teaspoon Garlic, minced

8 oz Extra firm or firm Tofu, cut into 1-inch cubes

1/2 cup Green scallions, chopped

1 Tablespoon Olive oil

Salt and pepper

- garnish-

Black sesame seeds or white sesame seeds

Fresh lime juice

<peanut sauce>

1/2~1 Tablespoon Ginger, grated

1/4 cup Unsweetened and salt-free peanut butter

3 Tablespoons Rice vinegar

2/5 Tablespoons Japanese soy sauce or tamari shoyu for gluten-free

1 Tablespoon Sesame seeds oil


1. Combine peanut sauce ingredients in a bowl. Prepare rice noodles according to package instructions. pour noodles into a colander and let drain. If noodles are sticky, toss them with 1 teaspoon of sesame seed oil.

2. In a large skillet or work, heat sesame seed oil over medium heat. Add tofu and stir for a few minutes. Add garlic and cook for 1 minute.

3. Add asparagus and season with salt and pepper. Cook until asparagus is bright green and just crisp-tender, for about 7-8 minutes.

4. Add 1/4 cup of green scallions and cook for a minute. Add the noodles and sauce and cook for 1 to 2 minutes. Tossing until the liquid is absorbed.

5. Serve immediately and squeeze lime juice. Sprinkle black sesame seeds and seven spices if you like.


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