Brown Rice Pad Thai

Pad Thai!!! I love Pad Thai – and I am sure most of us that have tried it, do too. It’s one of the most well-known Thai dishes and it can be found in every corner in Thailand. It’s such a nicely balanced and delicious dish for any time of the day. There a plenty of street vendors in Bangkok that sell Pad Thai sometimes until late at night, like this one:

Pad-Thai-vendor-1 Pad-Thai-Vendor-2

I thought about cooking this for my blog, when I found some “Brown Rice Rice Noodles” in the supermarket a few weeks ago. So I thought, wow this would be perfect and I could replace the common rice noodles with these and that would also make them more Superfoodista style, right? 😉 Also, I was so lucky to have my friend Marcello visiting  and helping me with the pictures for this post. The close-up picture is my favorite, I really love it!


This recipe contains following 5 Superfoods:

  • Brown Rice
  • Garlic
  • Eggs
  • Turkey
  • Olive oil


  • Pad Thai sauce (you can either buy a ready-made one, or make it yourself, more notes on that below)
  • Rice noodles, cooked, but still not quite al dente yet, rinsed with cold water
  • 6 tbsp olive oil (will be used in 2 batches of 3 tbsp each)
  • 4 garlic cloves
  • 1 red onion, finely chopped
  • Bean sprouts
  • Green onions, cut diagonally, about 1/2 inch long
  • Cilantro
  • Roasted peanuts, chopped into small pieces
  • Turkey
  • 2 eggs
  • Carrots, cut into thin sticks
  • Lime wedges


  • Cook the noodles until almost “al dente”, rinse with cold water to prevent sticking and set aside
  • Heat 3 tbsp of olive oil and cook the turkey, then take out and set aside, it will be added back in later
  • Now heat the remaining 3 tbsp of oil and fry the garlic and onions
  • Add the pre-cooked noodles and stir and fry for about 1 minute, then add the Pad Thai sauce until noodles are well-covered; add the turkey back in
  • Now move the noodles and turkey to one side of the pan, in the empty space, crack the two eggs open and scramble them until cooked, then mix them with the noodles and turkey
  • Add cilantro, green onions, carrots and bean sprouts and cook shortly until tender
  • Put on a plate and garnish with the chopped peanuts, some green onion, fresh bean sprouts and a lime wedge

Pad-Thai-ready Pad-Thai-from-side-far

Pad Thai Sauce

As it was impossible so far to find tamarind paste or tamarind juice concentrate in Miami, I gave in and bought a ready-made sauce. However, the taste was not that amazing and I just added a little bit of it and then “tuned” the whole dish by adding some soy sauce, rice wine vinegar and agave syrup to it. It turned out really well and tasted authentic. However, if you are more lucky to find tamarind paste or juice concentrate, I recommend you to make the Pad Thai sauce from scratch, it will be of course much better and “cleaner”, no preservatives! Here is the list of ingredients and preparation of a Pad Thai sauce:

  • 1/3 cup fish sauce, 1/2 cup palm sugar, 1/2 tamarind juice concentrate, 4 cloves garlic, minced
  •  Heat a small pan on medium low  and add fish sauce, palm sugar and tamarind and garlic
  • Cook sauce until the the palm sugar has completely dissolved
  • You might want to taste the sauce at this point and make tweaks to it by adding more of one or the other ingredients
  • The finished Pad Thai sauce can be stored for a few days in the refrigerator




  1. Michael Dooley says

    Is brown rice popular in Thailand? I only cook with brown rice but I didnt know if that was just a popular health alternative or catching on in other countries?

    -Michael Dooley

    • superfoodista says

      Hi Michael, thanks for your comment.
      Honestly, I think it’s not that popular in Thailand yet. The awareness to eat healthily in other countries is definitely increasing, but the majority of the meals in Thailand would still be served with white rice (typically, Thai perfumed rice, their local variety). And as for the Pad Thai, it would still be made with the traditional white Rice Noodles. But I found these amazing Brown Rice noodles in the supermarket and just had to try them in the recipe – and they taste really great!


I would love to hear your thoughts!