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Home > RECIPES > Lunch/Brunch/Dinner > Pad Thai
Pad Thai



Heat a wok over high heat. Place Maine-ly Drizzle's Sweet Hojiblanca Extra Virgin Olive Oil, garlic and turnip into the hot wok and cook for 2 to 3 minutes stirring frequently or until the turnip is cooked. Add the mushrooms, chili flakes and tofu and cook for another minute. In a separate bowl, combine Maine-ly Drizzle's Lavender Balsamic Vinegar, rice wine, sugar, and paprika and tamarind juice. Add this to the wok along with the soaked rice noodles and water. Cook this in the wok until most of the liquid is gone. Add the lime juice, ground peanuts, bean sprouts and chives and cook another minute to wilt the sprouts.

Garnish with more peanuts, lime wedges and a drizzle of Maine-ly Drizzle’s Persian Lime Olive Oil.

Serves: 8