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Vegetarian Pad Thai

vegetrian pad thai

Vegetarian Pad Thai  is an authentic Pad Thai recipe for real vegetarian Thai food lovers. This Pad Thai recipe offers lots of protein in the form of eggs , tofu and ground nuts. And because it’s made with rice noodles, Pad Thai can also be made gluten-free. Although vegetables are not strictly part of traditional Pad Thai we had added some in that makes its nutritious.

Regional Dish:  India

Cuisine Style: India| Cooking Time 30 mins | Take it as such | Type Noodles| Shelf Life: 1 day| Quantity: 2 Servings.

Appx. Nutritional values calculated for 1 serving:

Calories (300Kcal), Carbohydrates (35g), Protein (10g), Fat (8g)


  • 8 oz. dried Pad Thai rice noodles the wide once
  • 1-2 eggs (vegans can substitute 1/2 cup soft tofu)
  • 4 green onions, white parts sliced and kept separate from green
  • 4 cloves garlic, minced
  • 1 tsp. grated ginger
  • 1 fresh red or green chili, sliced
  • 1/2cup cabbage, roughly chopped
  • 2-3 cups bean sprouts
  • 1/3 cup fresh coriander leaves.
  • 1/4 cup chopped unsalted dry-roasted peanuts
  • Pad Thai Sauce:
  • 3/4 to 1.5 Tbsp. tamarind paste.
  • 1/4 cup vegetable stock
  • 3+1/2 Tbsp. soy sauce
  • 1/2 to 1 tsp. chili sauce, or cayenne pepper
  • 3 Tbsp. brown sugar, or more to taste
  • 1/8 tsp. ground white pepper
  • 3-4 Tbsp. oil for stir-frying
  • 2-3 Tbsp. vegetable stock
  • lime wedges for serving


  1. Bring a pot of water to a boil and switch off heat. Soak noodles in the hot water for 4-6 minutes, or until limp but still too firm to eat. Drain and rinse with cold water. Tip: Noodles must be under-cooked at this stage in order to come out right (they will finish cooking later when they are stir-fried).
  2. Combine ‘pad Thai sauce’ ingredients in a cup, stirring well to dissolve the paste and sugar (note that if your tamarind paste is thick, only add 1 Tbsp. If thin/runny, add 1.5 Tbsp.). Note that this sauce should have a very strong tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.
  3. Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus the white parts of the green onion (reserve the rest for serving), garlic, ginger, and chili. Stir-fry 1 minute to release the fragrance.
  4. Add cabbage plus stock. Stir-fry 2 minutes, or until cabbage is bright green and slightly softened.
  5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the egg (if using) and stir-fry briefly to scramble.
  6. If pan is dry, push ingredients aside and add a little more oil to the middle. Add the drained noodles and 1/3 of the sauce. Stir-fry everything together 1-2 minutes using 2 utensils and a gently tossing motion (like tossing a salad). Keep heat between medium-high and high, reducing if noodles begin to stick or burn. Keep adding sauce and continue stir-frying in this way 3-6 more minutes, or until sauce is gone and noodles are soft but still chewy and a little sticky.
  7. Switch off heat and add the bean sprouts, folding them into the hot noodles. Taste-test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, sprinkle over a little more sugar.
  8. To serve, scoop noodles onto a serving platter. Sprinkle with reserved green onion, coriander, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and enjoy!. (Thai chili sauce can also be served on the side for those who like their noodles extra spicy).
  9. If using soft tofu instead of egg: Add it when you add the last of the pad Thai sauce. It will break up into small bits and be distributed throughout the dish, just as egg would.
  10. Can add extra firm tofu pieces to increase protein level.

Variations: Add red, green, yellow bell peppers. Snap peas. Lettuce. Carrot. Celery. Broccoli


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