Alkaline Pad Thai Recipe (Light, Nourishing & Restaurant-Quality)
If you love Pad Thai but want a version that feels lighter, cleaner, and more nourishing, this alkaline-friendly recipe is for you. It keeps the bold flavour, satisfying texture, and creamy richness of a restaurant-style Pad Thai—without the heaviness.
This dish is fresh, vibrant, and deeply comforting. The tahini-based sauce coats every strand of noodle, while crisp vegetables and roasted Brazil nuts add texture and depth. It’s quick enough for a weeknight dinner but elegant enough for guests.
Why You’ll Love This Alkaline Pad Thai
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Light but satisfying
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Naturally dairy-free
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Packed with fresh vegetables
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Creamy without being heavy
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Customisable spice level
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Perfect for everyday ritual-style eating
This is one of those recipes you’ll come back to again and again.
Alkaline Pad Thai
Serves: 3
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients
Noodles & Vegetables
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1 zucchini
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1 pepper
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1 onion
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1 spring onion (scallion), finely sliced
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Handful of fresh basil, chopped
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Brazil nuts, soaked for 8 hours or overnight
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3 tbsp lime juice
Sauce
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2 heaped tbsp tahini
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3 tbsp sesame oil
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2 tsp cayenne (adjust to taste)
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Fresh ginger, finely chopped (to taste)
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2 tsp sea salt
How to Make It
1. Roast the Brazil nuts
Preheat your oven to 180°C (350°F / Gas Mark 5). Roast the soaked Brazil nuts for about 15 minutes, stirring halfway through so they toast evenly. Set them aside to cool.
2. Cook the noodles
Prepare the noodles according to the packet instructions. Drain well and set aside.
3. Prep the vegetables
Spiralise the zucchini, pepper, and onion. If you don’t have a spiraliser, use a vegetable peeler to create long strips from the zucchini, and thinly slice the pepper and onion.
4. Mix the sauce
In a bowl, whisk together the tahini, sesame oil, agave, cayenne, chopped ginger, and sea salt until smooth and creamy.
5. Stir-fry the vegetables
Heat 1 tablespoon of oil in a large pan over medium heat. Add the ginger and vegetables and stir-fry for 2–3 minutes using tongs. You want them tender but still crisp — overcooking will make them heavy and soggy. Transfer to a bowl and set aside.
6. Coat the noodles
Add another teaspoon of oil to the pan. Toss in the drained noodles and stir-fry for about a minute. Add the sauce and continue stirring for another minute until the noodles are evenly coated.
7. Bring it all together
Return the vegetables to the pan and gently toss everything together. Remove from heat.
8. Finish and serve
Finely chop or pulse the roasted Brazil nuts in a food processor. Stir them into the noodles, then garnish with spring onions, basil, and a squeeze of fresh lime juice. Serve immediately.
A Ritual-Worthy Meal
At By Nature’s Design, we believe food should be intentional, nourishing, and deeply satisfying. This Pad Thai fits that philosophy perfectly—simple ingredients, mindful preparation, and flavours that feel grounding and restorative.
It’s the kind of dish that slows you down, invites you to savour, and makes everyday eating feel like a ritual.