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
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:
If you are looking for more delicious recipes and ideas for the follicular phase, you will find them in the category follicular phase hier auf "brutzel, brat & knusper" fündig!
[trp_language language="de_DE"] [/trp_language] [trp_language language="en_US"] [/trp_language]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.
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.
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.
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).
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).
Next, add the egg and mix well. Then remove the egg-tofu-garlic mixture from the pan.
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.
Then add the grated carrot and sprouts and mix well. Finally, add the spring onion and the egg-tofu-garlic mixture.
Then serve your Pad Thai on a plate with 2 tablespoons of peanuts, chili flakes if desired, and half a lime.
servings 1
** The daily percentages are based on a 2000 kcal diet. Your daily figures might be higher or lower according to your caloric need.
*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!
