Vegetarian Pad Thai

Vegetarian Pad Thai


358 people made this

This dish can be made with any meat instead of tofu if you are not vegetarian. Adjust the Pad Thai sauce ingredients to your personal taste.

Lauren Billings

Serves: 8 

  • 1/2 cup (100g) white sugar
  • 1/2 cup (125ml) white vinegar
  • 1/4 cup (65ml) soy sauce
  • 2 tablespoons tamarind pulp
  • 375g dried rice noodles
  • 1/2 cup (125g) vegetable oil
  • 1 1/2 teaspoons minced garlic
  • 4 eggs
  • 400g firm tofu, cut into 1cm strips
  • 1 1/2 teaspoons salt
  • 1 1/2 cups ground peanuts
  • 1/2 cup chopped fresh coriander
  • 1 tablespoon chopped fresh chives
  • 2 cups fresh bean sprouts
  • 1 lime, cut into wedges

Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

  1. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
  2. To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large wok or fypan over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked.
  3. Stir in the Pad Thai sauce, 1 1/2 teaspoons salt and the peanuts. Remove from heat and add chives and paprika.
  4. Serve with lime and bean sprouts on the side.

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