Vegetarian Pad Thai Recipe
Vegetarian Pad Thai is a stir-fried dish from Thailand made with rice noodles, vegetables and tofu tossed in Thai sauces and spices.
Recipe Info
Ingredients For Vegetarian Pad Thai Recipe
For the pad thai
- 250 gm Rice Noodles (banh pho)
- 1/2 Cup Tofu extra firm or firm
- 1/2 Cup Broccoli Florets
- 1 Carrot (Gajar)
- 1 Cup Colored Capsicum (Green, Red, Yellow Bell Peppers)
- 1 Cup Bok Choy Leaves
- 1/2 Cup Bean sprouts
- 1 Shallot
- 4 Spring Onions or Chinese Chives
- 3-4 Cloves of Garlic
- ~1 Inch Piece of Ginger
- 2-3 Red Thai Chillies
- 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
- 2 Tablespoons Crushed Peanuts
- 2 Teaspoons Dried Red Chilli Flakes
- 2 Teaspoon Salt, or according to taste
- 2 Tablespoons Cooking Oil
- 2 Tablespoons Lime Juice
For the sauce
- 2 Tablespoons Palm or Brown Sugar
- 2 Tablespoons Tamarind pulp
- 1 Tablespoons Chili Paste (Sambal Oelek) or Sriracha
- 2 Tablespoons Soy Sauce
Step By Step Instructions for Vegetarian Pad Thai Recipe
Preparing the sauce
- To prepare the sauce mixture, add some brown sugar, tamarind paste and chili paste in a small mixing bowl.2 Tablespoons Palm or Brown Sugar, 2 Tablespoons Tamarind pulp, 1 Tablespoons Chili Paste (Sambal Oelek) or Sriracha
- Then add the soy sauce and salt to the mixture.2 Tablespoons Soy Sauce, 2 Teaspoon Salt, or according to taste
- Stir till the sugar is completely dissolved to make a smooth sauce. You can prepare this in a slightly heated pan to quicken the process.
Cooking the noodles
- Add rice noodles to hot boiling water and cook for 3-4 minutes. Optional: You can add one tablespoon of oil to water. It prevents noodles from sticking to one another.250 gm Rice Noodles (banh pho)
- When the noodles are 75% cooked, removed them from the heat, drain the hot water and set them aside. The noodles should be almost cooked but still slightly crunchy to the bite.
Preparing the pad thai
- Wash & prepare the vegetables. Thinly slice the shallots and carrots. Dice the spring onions and broccoli into small pieces. Also chop bell peppers and bok choy (not shown in pic here).1/2 Cup Broccoli Florets, 1 Carrot (Gajar), 1 Cup Colored Capsicum (Green, Red, Yellow Bell Peppers), 1 Shallot, 4 Spring Onions or Chinese Chives, 1 Cup Bok Choy Leaves
- Dice the tofu into 1 inch cubes and shallow fry in a pan till it turns golden brown. Remove the tofu & set it aside.1/2 Cup Tofu
- Add some oil in a large pan. Turn the heat to high and add finely chopped ginger, garlic and Thai red chillies to the pan.3-4 Cloves of Garlic, ~1 Inch Piece of Ginger, 2-3 Red Thai Chillies
- Add the shallots and spring onions to the pan. Sauté on high heat for 2-3 minutes till the onions start browning slightly.
- Then add chopped broccoli & carrots and cook for a couple of minutes.
- Add diced colored bell peppers (capsicum) and cook on high heat for a few minutes.
- Then add roughly chopped bok choy. Bok Choy cooks really fast and should be added towards the end when other vegetables are almost cooked.
- Add the sauce mixture prepared previously to the vegetables.
- Mix to coat the vegetables with the sauce and cook for 2-3 minutes.
- Add the boiled rice noodles to the pan.
- Mix the noodles with the vegetables and sauces. Take care not to mash the noodles too much.
- Add bean sprouts to the noodles and mix.1/2 Cup Bean sprouts
- Also add the fried tofu prepared earlier to the noodles.
- Next add some crushed peanuts. Mix everything well.2 Tablespoons Crushed Peanuts
- Sprinkle some lime juice along with chopped coriander leaves.2 Tablespoons Lime Juice, 1/2 Cup Coriander Leaves (Cilantro or Dhaniya)
- Pad Thai is ready. Serve it hot along with some bean sprouts, crushed peanuts, chilli flakes and lime wedges on the side.
