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Pad Thai with Soybean Pasta

This recipe for Pad Thai noodles with chicken and shrimp is authentic and simple enough for any aspiring Thai cook to make. The Pad Thai sauce is easier to create than the more-common tamarind-based variety. (In fact, the original Pad Thai didn't contain tamarind at all.) If you live in a place where Asian ingredients are difficult to find, then this tamarind-free recipe might be perfect for you.

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Time to table40min

Number of Servings4



1 package

LIVIVA Organic
Soybean Spaghetti

1/2 block

Tofu or cubed chicken

2 tablespoons

Vegetable oil

1/4 cup


1 finely chopped

Garlic clove

1 handful


2 tablespoons

Soy sauce

1 tablespoon




1 cup

Bean sprouts

1 chopped

Green onion


01Follow the cooking instructions on the package to prepare the soybean pasta. Drain and set aside.

02Heat the vegetable oil in a non-stick pan on medium high heat then add the tofu (or meat) and cook until golden-brown.

03Move the tofu (or meat) to the side of the pan, lower heat to medium and add noodles, chives, soy sauce, and lime juice to the pan.

04Slowly add water to the pan, 1-2 tablespoons at a time to prevent sticking.

05Reduce to low heat and add bean sprouts and green onion.

06Mix and allow to stand for 3 minutes before serving.

07Top with crushed peanuts, cilantro and a lime wedge to serve.