Pad Thai with Cannabis Leaves and Tamarind Sauce


Pad Thai is a dish is which is enjoyed all over Thailand, especially the central region. The menu is strongly influenced by Chinese cuisine with its many noodle dishes. Pad Thai was originally known as ‘Fried noodles’ but was given a new name during the rule of Prime Minister Field Marshal Plaek Phibunsongkhramm around the same time as the country’s name was changed from Siam to Thailand. During World War 2 there was a campaign to get people to eat more noodles as there was a shortage of rice and it was this time that the dish really rose in popularity and has remained a firm favorite ever since.

The pork which featured heavily in the dish’s Chinese predecessor was removed, shrimps were added and special rice noodles were used as they were extremely suitable for wok-frying. The dish must be consumed dry and without accompanying soup for authenticity and to distinguish it from Chinese style noodle soup.

Health Benefits

‘Pad Thai with Cannabis Leaves and Tamarind Sauce’ is a delicious noodle dish which comes with various vegetables on the side, including cabbage and bean sprouts. This dish is popular and widely admired for its mild flavor. If you are looking for a bit more of a kick you can spice the dish up with some chili flakes. This recipe contains cannabis leaves containing THC which can be used to relieve acute and, in particular, chronic pain.

  • ‘Cannabis leaves’ help relax, induce deep sleep, reduce nausea, vomiting and stimulate appetite. They can also reduce inflammation, spasms and have properties to inhibit the growth of many types of tumors.
  • ‘Tamarind’ contains antioxidants that help strengthen the immune system.*
  • ‘Shallot’ helps prevent allergies, anti-inflammation, and protects against bacteria and viruses.**
  • ‘Chili’ helps relieve flu symptoms, reduce mucus and phlegm.***
  • ‘Chive’ enhances the immunity.****
  • ‘Banana blossom’ contains antioxidants and iron which increases the immune system of the body.*****


  • rice noodles 120 gr
  • banana blossom 50 gr
  • pickled radish 5 gr
  • bean sprouts 10 gr
  • peanuts 2 gr
  • fish sauce 25 gr
  • tamarind juice 25 gr
  • sugar 50 gr
  • dried shrimp 2 gr
  • shallot 5 gr
  • 1 egg
  • cannabis leaf 1 leaf
  • chilli powder 1 gr
  • chinese chives 3 gr


Sautee the shallots, pickled radish, dried shrimps in a pan, add the rice noodles and cook until soft.

Season with fish sauce, tamarind juice, sugar and then add the cannabis leaves and vegetables.

Push the noodles and other ingredients to one side of the pan, break an egg an add to the other side of the pan. When the egg is almost cooked, push the noodles inside the egg to create a “casing”.

Serve with accompanying vegetables/side dishes.

* Maurizio R and Cristiana V, Establishing the tolerability and performance of tamarind seed polysaccharide (TSP) in treating dry eye syndrome: results of a clinical study, , 29 March 2007
** Russo M, Spagnuolo C, Tedesco, The flavonoid quercetin in disease prevention and therapy: facts and fancies. Biochem Pharmacol. 2012;83(1):6-15.
*** vonne D., Ofelia G., Guillermo O., José P., & Tzayhrí G. (2014). Determination of Capsaicin, Ascorbic Acid, Total Phenolic Compounds and Antioxidant Activity of Capsicum annuum L. var. serrano by Mid Infrared Spectroscopy (Mid-FTIR) and Chemometric Analysis. Journal of the Korean Society for Applied Biological Chemistry, 57(1): 133-142.
**** Moutia M, et al. Review Article In Vitro and In Vivo Immunomodulatory Activities of Allium sativum L. Evidence-Based Complementary and Alternative Medicine 2018; Article ID 4984659.
***** Ramu et al., 2014; Balwinder et al., 016
Hamilton, Richart (2015). Tarascon Pocket Pharmacopoeia 2015 Deluxe Lab-Coat Edition. Jones & Bartlett Learning. p. 217. ISBN 9781284057560.