Pad Thai with Swiss Chard

Ingredients

• 2 onions
• 2–3 garlic cloves
• 3 spring onions
• 300 g fresh Swiss chard
• 100 g mung bean sprouts
• 200 g tofu
• 1 tsp chili flakes
• 30 ml tamari soy sauce
• 2 tsp no‑fish sauce
• 1.5 tsp coconut palm sugar
• 1 tsp rice syrup
• 1 tsp tamarind paste
• 0.5 lime (juice)
• 1 tsp Sesame oil
• 250 g rice noodles
• 2 Eggs
• 1 handful chopped peanuts
• 3 tbsp Coconut oil
• 1 bunch cilantro

Instructions

1. 1.

   Peel and halve the onions, then dice finely. Peel the garlic and mince it. Cut the green parts of the spring onions into 3 cm pieces, splitting them lengthwise or quartering as needed; finely chop the white parts.

2. 2.

   Wash the Swiss chard, cut the stems into 1–2 cm wide strips and set aside. Roughly chop the leaves.

3. 3.

   Rinse the mung bean sprouts. Dice the tofu block.

4. 4.

   Whisk together chili flakes, tamari soy sauce, no‑fish sauce, coconut palm sugar, rice syrup, tamarind paste, lime juice, and sesame oil to make a marinade.

5. 5.

   Cook the noodles according to package instructions, drain, and set aside.

6. 6.

   Beat the eggs in a bowl. Roughly crush the peanuts in a mortar.

7. 7.

   Heat coconut oil in a wok. Add onions, garlic, chopped spring onion whites, Swiss chard stems, and tofu cubes. Stir‑fry over medium heat for about 2–3 minutes until lightly translucent.

8. 8.

   Add the marinade and gently combine with the vegetables and tofu.

9. 9.

   Fold in the cooked noodles and Swiss chard leaves. Push the mixture to one side of the wok; pour the beaten eggs onto the empty side and scramble them with a bit of coconut oil. Finally, stir the scrambled eggs into the noodle mix.

10. 10.

    Season the Pad Thai with lime juice and garnish with cilantro and chopped peanuts.