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Logan's Famous Pad Thai


This vegetarian Pad Thai from the Bastyr Dining Commons' own Logan Walker is a favorite year-round. Although Pad Thai and other Thai dishes often use fish sauce as a flavoring, this recipe instead uses dulse , which is an oceanic plant similar to seaweed.


1 1⁄2 cup
dulse (or use more, to taste)
8 cup
warm water (divided)
1 tbsp
2 cup
rice noodles
1 large
garlic clove, minced
1 small
Thai chili, seeded and minced
1⁄2 tsp
tamarind concentrate
1⁄4 cup
2 tsp
lime, juiced
1⁄2 tsp
fresh ground pepper
1 cup
fresh cilantro, chopped


Pour half of the warm water over the rice noodles and set aside. Pour the rest of the warm water over the dulse to make a very simple stock. 

Add oil to a warm pan over medium heat. Add garlic and chili and cook for 2 to 3 minutes, or until chili is tender. Add 1 cup of stock and reduce to 1/2 cup. Add tamarind, tamari, sugar and lime juice. Cook 1 to 2 minutes.

Meanwhile, remove noodles from water and add to the sauce. Cook briefly until the sauce is absorbed into the noodles.  If you need more stock, add more as necessary.

Remove noodle mixture from heat and serve garnished with cilantro and pepper.


Walker explains that there are several variations to this dish.  "I encourage anyone interested to experiment on their own, and to play with different ingredient combinations and flavor profiles," he says. Other ingredients to consider include:

  • Shallots
  • Ginger
  • Garlic
  • Curry paste
Logan's Famous Pad Thai


SourceLogan Walker
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes