Name: Swiss chard Pad Thai-style
Prep time: 20 min
Cook time: 15 min
Yield: 2 people
Cuisine: Thailand
Ingredients: 1 boot ofSwiss chard (about 400 grams per bunch); 1 boot ofspring onions; 3 eggs; 2 tbsp ofsoy sauce; 1 tbsp ofnuoc-mâm sauce; 2 pods ofgarlic; 1 finger ofginger (costs); 1 "bird's eye" chili (red); 1 handle ofcashews; 100 oz ofrice noodles (I'll have some whole-wheat rolls); 1 tbsp ofoil

Swiss chard Pad Thai-style

main courses lunar new year pasta and rice

Updated on 01 March 2026 by

cookette

14 reviews 4.66 : Very good

Cuisine

Thailand

Diet

GFDF Gluten-free Lactose-free Vegetarian

Level

Easy

Calories

117 pour 100g

Preparation

20 minutes

Cooking

15 minutes

Pad Thai is an iconic dish of Thai cuisine, made with stir-fried rice noodles and shrimp or chicken.

In this vegetarian recipe, I use Swiss chard to add a meaty texture, along with cashews for crunch.

Add the aroma of spring onions and spices, and you’ve got a feast of flavors and textures!

For

people

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1 boot of Swiss chard about 400 grams per bunch
1 boot of spring onions
3 eggs
2 tbsp of soy sauce
1 tbsp of nuoc-mâm sauce
2 pods of garlic
1 finger of ginger costs
1 "bird's eye" chili red
1 handle of cashews
3.5 oz of rice noodles I'll have some whole-wheat rolls
1 tbsp of oil

1
Soak the rice noodles for 10 minutes in a bowl filled with cold water.
2
Rinse the onions under running water, remove the outer skin and any wilted parts if necessary, then slice them into 1-centimeter pieces. Peel the garlic and ginger. Chop them into small pieces, along with the washed and seeded chili pepper.
3
Sauté over medium heat in a little oil, then add the soy sauce. Cook for 2 or 3 minutes.
4
Meanwhile, rinse the Swiss chard and cut it into 2-cm-wide strips, including the leaves. Add them to the onions and cook for 5 minutes over medium heat, stirring occasionally. Add the nuoc-mâm and cook for another 5 minutes.
5
While the Swiss chard is cooking, cook the noodles for 5 minutes in boiling water. Drain them thoroughly once they're done.
6
Add the noodles to the vegetables and toss them well, lifting them with two spatulas. Coarsely chop the cashews and add them to the wok, along with the eggs. Turn up the heat and stir a few times... it’s ready! Enjoy while it’s hot.

Comments

Bénédicte
March 22, 2025
This looks great, but is there no way to print the recipe?!
Reply
- Joyeuxgourmet
  March 23, 2025
  Hello, thank you for letting us know about the printing issue; we've just fixed it.
  You should now be able to print this recipe.
  Best regards,
  The Joyeux Gourmet Team.
  Reply
Vegarine
May 1, 2024

Great recipe. Thanks for sharing!
Reply
Jean-Paul
April 29, 2024

I wanted to try something different with the Swiss chard instead of the usual béchamel gratin. I wasn't disappointed by the change of pace.
Reply
Anne
November 30, 2022

In my opinion, it needs sugar or brown sugar and lemon at the end to make it a proper pad thai
(if you don't have cashews, use unsalted roasted peanuts)
Reply
Hélène W
May 14, 2022

Great, thanks 😊
Reply
Liénart
February 17, 2022

His Excellency
Reply
Casals
March 24, 2021
Excellent—a recipe I’m keeping close at hand so I can make it again.
Reply
Carole
November 4, 2020
Great! I added a little fresh turmeric, and instead of nuoc mam, I used rice miso.
Reply
Ratatouille
March 28, 2020
I've added this recipe to my personal cookbook because it's really unique and delicious… thanks, Cookette!
Reply