Provision-Friendly Pad Thai

By Hayley Tia

This is hands down one of the fastest, tastiest, and most resource-friendly meals we create aboard, therefore making it the perfect dish after a long passage when provisions are low. Inspired by our travels in Thailand this version of the popular fried noodle street-food dish uses pickled vegetables and easily sprouted greens to boost its nutritional content.

Provision friendly Pad Thai


1 packet of pad thai noodles to serve 2

1 tablespoon coconut oil

2 cups of protein of your choice (we used firm tofu in this recipe)

½ cup of julienned carrot, either fresh or pickled (learn how to Quick Pickle HERE)

½ cup of mung bean sprouts (learn how to grow your own HERE)

½ cup of sliced red cabbage

3 tablespoons of crushed roasted peanuts

2 tablespoons of fried shallots

2 teaspoons of nigella seeds

Chilli, lemon, and cilantro to serve


3 tablespoons tamari or soy sauce

2 tablespoons coconut aminos

1 1/2 tablespoons tamarind paste

2 tablespoons coconut sugar

1 tablespoon fish sauce


  1. To make the sauce, whisk all of the ingredients together in a small bowl with ¼ cup of water (2 fl oz) and set aside for later.

  2. Prepare the noodles, by bringing 3 cups of water to a boil in a large saucepan. Once boiling add the noodles and turn the heat off and cover. Leave to sit for 2 minutes whilst you prepare your veggies.

  3. Drain the noodles and rinse with a little cold water to cool them down quickly.

  4. In a frypan, heat your coconut oil before adding your choice of protein, cooking until lightly browned.

  5. To the frying pan add your noodles with a set of tongs, separating them out as you go. Add your sauce and toss the noodles and protein around, coating all the ingredients in the sauce.

  6. Turn the heat off and add your veggies; carrot, cabbage, and mung bean sprouts. Again toss the noodles to mix the veggies through.

  7. To serve divide amongst two bowls, topping with crunchy; fried shallots, roasted peanuts, and nigella seeds, as well as a large wedge of lemon, chili, and cilantro (if your provisions allow).

Serves 2

To learn more about the health benefits of the ingredients included in this recipe head over to our Provisions Shopping List created by our resident nutritionist, Quincey Cummings. She shares with us a treasure trove of knowledge about the foods we eat.

Hayley Tia

A liveaboard sailor and professional copywriter, creating content from the cabin of her floating home. Prior to life on the water, Hayley owned and operated a seaside cafe for over 7 years whilst starting a degree in marine biology. She now enjoys the space and time the liveaboard life has given her and enjoys preparing nutritious meals in the galley as well as utilising her qualifications as a yoga instructor to lead morning yoga sessions on the beach at each new anchorage.

See her on Instagram


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