This vegan Pad Thai is a recipe very rich in nutrients and with a flavor full of delicious nuances thanks to the abundance of fresh ingredients and the irresistible Thai sauce, which gives it an extra dose of flavor and juiciness.

Pad Thai is the most emblematic dish of Thai cuisine. Although its greatest peak took place in the middle of the 20th century, its origin is of Chinese descent, and it is believed that this dish is an adaptation made by immigrants who came to Thailand from Yunnan, located in southern China, since that the full name of Pad Thai is ' Kuey Thiaw Pad Thai ', where ' Kuey Thiaw ' is a term of Chinese origin that would be translated as 'noodles'.

The success of this preparation from the middle of the last century is related to the Second World War, which led to a large shortage of rice, the basis of the population's diet, so it began to be replaced by rice noodles, that they were more efficient because they needed little cereal for their elaboration and therefore, they were also cheaper, as well as very satiating. This measure, in addition, allowed having enough rice to export and thus save the country's economy.

The great variety of ingredients that make up this recipe make it rich in protein , fiber , beta-carotene , lycopene , allicin , alliin , carbohydrates , flavonoids , linoleic and linolenic acids , lecithin , omega 3 fatty acids, curcumin , vitamins C , E , K and group B ( B1 , B2 , B3 , B6 and B9 or folic acid ), sulfur , calcium , cobalt , chromium , phosphorus , iron , magnesium , manganese , potassium , selenium , silicon , sodium , iodine , zinc and, in less quantity, copper .