Vegetarian Pad Thai

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    Vegetarian Pad Thai

    Vegetarian Pad Thai


    359 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.

    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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    Reviews in English (402)


    - Rated on  -  05 Nov 2016


    Great recipe. Did mine with chicken. If you really are into authenticity, do not leave out the tamarind and substitute fish sauce for soy sauce. Leave out the white vinegar (what's that all about?), instead put 2 TBS lime. Instead of Paprika use 1 TSP (TEASPOON) chili powder (make sure you read TEASPOON correctly or else it will become EXTRA spicy). Definitely substitute PEANUT OIL (or canola) for the vegetable oil. Make sure the peanuts are unsalted, dry roasted. Chop the peanuts instead of grinding. For the tamarind, use tamarind concentrate, about 2 TBS mixed with 1/4 cup water (making tamarind juice). Substitute FISH SAUCE (I use the THAI brand) for SOY SAUCE. Soy sauce should be used for the tofu while it's frying. And it should be used as coloring for the noodles while they are in the pan/wok. Use pickled oriental radish (about 1/2 cup) this adds a great taste to the noodles. These changes were all from researching over 10 pad thai recipes. Tried these changes and it was stunning. Also, if you have shrimp paste lying around somewhere, it would be nice to add a teaspoon of it to the mix. It's great but optional.  -  28 Apr 2006  (Review from Allrecipes USA and Canada)


    The first time I tried it, I found this dish to be quite good, though not 100% authentic. On my second attempt I substituted rice vinegar for white vinegar, peanut oil for the vegetable oil, fish sauce for the soy sauce, and added a dash of sesame oil. I also omitted the paprika and added a quarter cup of coarse chopped cilantro along with the lime wedges and sprouts. The type of noodles used is also very important. I've found that the wide rice sticks give the best results (avoid the "angel hair" type noodles). In my opinion these changes improved the dish.  -  01 Apr 2003  (Review from Allrecipes USA and Canada)

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