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 g 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

Add to shopping list

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
100 g 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
Super bon , mais pas possible d’imprimer la recette ?!
Reply
- Joyeuxgourmet
  March 23, 2025
  Bonjour, merci pour votre retour sur le problème d’impression, nous venons de le corriger.
  Vous devriez maintenant pouvoir imprimer cette recette.
  Cordialement,
  L’équipe Joyeux Gourmet.
  Reply
Vegarine
May 1, 2024

Très bonne recette. Merci pour le partage
Reply
Jean-Paul
April 29, 2024

J’avais envie de cuisiner les blettes différemment du traditionnel gratin à la béchamel. Pas déçu du dépaysement
Reply
Anne
November 30, 2022

Pour moi il manque le sucre/cassonade et le citron à la fin pour que ce soit une version pad thaï
( si pas noix de cajou, cacahuètes grillées non salées)
Reply
Hélène W
May 14, 2022

Excellent, merci 😊
Reply
Liénart
February 17, 2022

Excellentissime
Reply
Casals
March 24, 2021
Excellent, une recette que je garde précieusement pour la refaire.
Reply
Carole
November 4, 2020
Excellent ! J’ai rajouté un peu de curcuma frais et a la place du nuoc mam j’ai mis du miso de riz
Reply
Ratatouille
March 28, 2020
J’ai mis cette recette dans mon carnet personnel, car elle est vraiment originale et savoureuse… merci Cookette !
Reply