Pad Thai

In February 2025, a small dream came true for me: I traveled to Thailand with my sister and was able to discover not only the beautiful nature, beaches, islands and culture, but also delve deeper into the world of Thai cuisine. During a cooking class in the Thai Charm Cooking School In Krabi – lovingly guided by Penny – I learned how to prepare curry and curry paste myself, cook an aromatic soup, create desserts and, of course, this Pad Thai.

The flavors, the atmosphere, the attention to detail—all of it touched me so much that I absolutely wanted to take it home with me. This recipe is my attempt to capture a piece of that experience and share it with you. My Pad Thai is close to the original, with just a few adjustments—perfect for the follicular phase and full of sweet, salty, sour, and spicy flavors. It's not just a dish; it's a little reminder of this beautiful place, the people and acquaintances along the way, and many shared (culinary) moments with my younger, taller (and braver) sister <3

Pad Thai in the Follicular Phase

In case of hormonal imbalance, the following symptoms can occur in the first two phases after menstruation: nausea, migraines, midpain / ovulation bleeding, hypersensitivity of the nipples, listlessness and lack of motivation.

Nutrients that can help and support during this time include vitamins A, C, E, B3, B5, protein, iron, folic acid, selenium, zinc, and phytoestrogens. Probiotic foods are also recommended for healthy digestion and to support estrogen elimination.

The following ingredients in the Pad Thai recipe are particularly noteworthy when it comes to supporting the follicular phase:

• tofu: soy products like tofu contain phytoestrogens, which are similar to the female sex hormone estrogen and can support the estrogen surge during the follicular phase. It is also a plant-based protein source that is helpful for muscle building and recovery.
• carrot: contains beta-carotene (a precursor to vitamin A), vitamins C, E, B vitamins, and iron.
• mung bean sprouts: contain vitamins A, C, E and B vitamins, as well as iron
• egg: contains vitamins A and E, as well as iron and zinc. It is also a good source of protein
• rice vinegar: contains probiotic cultures that developed during the fermentation process.
• peanuts: contain vitamins E and B vitamins (including folic acid), as well as iron and zinc. They are rich in protein.
• lime: rich in vitamin C and contain vitamins A, E, B vitamins, as well as iron and zinc

More Recipes for the Follicular Phase

If you are looking for more delicious recipes and ideas for the follicular phase, you will find them in the category follicular phase here on "sizzling & frizzling"!

Pad Thai

An authentic Pad Thai, inspired by my cooking class in Thailand. Slightly modified and perfect for the follicular phase - a delight with tofu, chicken, or both! This dish combines sweet, salty, spicy, and sour flavors into a perfect explosion of flavor.

author: Judith cooking method: frying, mixing, cutting cuisine Thai courses: lunch, dinner recipe keys: vegetarian follicular high protein non-vegetarian gluten-free dairy-free

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hands-on time: 20 mins time in total: 20 min. difficulty: beginner servings: 1 calories: 1097 best season: suitable throughout the year

Ingredients:

servings

For the Pad Thai:

• 2 tbsp (coconut) oil
• 5 garlic cloves
• 100 g tofu (can be replaced in whole or in part with chicken)
• 60 g carrot (can also be a mixture of carrot and cabbage)
• 60 g mung bean sprouts  
• 1 spring onion
• 70 g rice noodles* (see remarks)
• 1 egg

For the Sauce:

• 2 tbsp oyster sauce
• 1,5 tbsp sugar
• 175 ml water (and more as needed)
• 1 tbsp rice vinegar
• ¹⁄₈ tsp chili powder (more or less depending on your taste)

To serve:

• 2 tbsp peanuts
• 0,5 lime
• chili flakes (to taste)

Instructions:

1. Peel the carrot and grate it into fine strips. Cut the spring onion and tofu (and / or chicken) into smaller pieces, and gather all the other ingredients.

1. Combine all the ingredients for the sauce in a screw-top jar and shake well. Season to taste, adding a little more vinegar, sugar, or chili powder if necessary.

1. Add the (coconut) oil to the (wok) pan** (see remarks) and heat it (on the highest heat). Then add the tofu and fry until crispy (but not too brown).

1. Use a garlic press and add the garlic to the tofu and wait until the raw garlic smell has disappeared, but do not let the garlic brown (otherwise it will taste bitter).

1. Next, add the egg and mix well. Then remove the egg-tofu-garlic mixture from the pan.

1. Pour the sauce into your (wok) pan with another splash of water and add the rice noodles* (see remarks). Cook until the noodles are "al dente," meaning they have just a slight bite.

1. Then add the grated carrot and sprouts and mix well. Finally, add the spring onion and the egg-tofu-garlic mixture.

1. Then serve your Pad Thai on a plate with 2 tablespoons of peanuts, chili flakes if desired, and half a lime.

Nutritional Information

servings 1

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Amount per Serving

Calories 1097kcal

% Daily Value *

Total Fat 56g87%

Potassium 962.4mg28%

Total Carbohydrate 103.2g35%

Dietary Fiber 6.7g27%

Sugars 40.2g

Protein 40g80%

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** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.

Remark

*Advertisement (Affiliate): For this recipe I used these rice noodles .

**Advertisement (Affiliate): If you want to buy the same wok pan as me, you can find it here!

tags: Pad Thai, rice noodles, lime, peanuts, carrot, sprouts, bean sprouts, spring onions, tofu, egg, delicious, yummy, delicious, Thailand, Thai