Easy homemade Vegetarian Pad Thai recipe under 30 minutes.
Vegetarian Pad thai is made using rice noodles, fresh vegetables, bean sprouts & protein(tofu). Tossed in a creamy rich sweet and sour sauce made using soy sauce or tamari, tamarind, & chili garlic sauce.
Pad Thai is one of the first dishes that I tried out in a Thai restaurant. Many of our office team lunches used to be at a nearby Thai restaurant in Houston. I used to just stick to 3 items from the menu most of the time. Pad Thai with extra peanut sauce, Pineapple fried rice, or Basil fried rice.
And a few years later, when I met my husband, Pad Thai was added on to our date night as well. Here is my version of vegetarian Pad Thai. I wouldn’t call this original Thai recipe, as this recipe is created based on how we like it.
Contents
How to make Pad Thai?
Cook the noodles
Cook the noodles per the packet instruction. Drain the water and set aside. You can use white rice or brown rice noodles. These noodles cook very fast. Take the noodles off flame just when they are al dente(cooked but still firm to bite). Noodles tend to break when mixed in with sauces when they are soft.
Make the sauce
– In a small pot, bring coconut aminos, tamarind, sugar, chilli sauce, sugar to a quick boil (30 seconds or less). Stir in peanut butter. Set it aside. This helps to get the sauce thickened.
I love to add peanut butter here as I think it gives a nice creamy texture and adds depth to the flavor. If you are not a strict vegetarian, you can add fish sauce along with soy sauce.
Measurements for the sauce are per my taste and how I like it to be in Pad Thai. Feel free to adjust the sauces to get the perfect sweet and sour taste that you like in Pad Thai.
Stir fry
– Have all the vegetables ready. Shred carrots, chop bell peppers, green onions, tofu(squeeze water out if needed), beans sprouts.
– In a pan, roast tofu until golden on all sides and give a quick splash of coconut aminos on roasted tofu. Allow it to cool.
– In a large deep bottom pan, add oil, garlic, chilies. Allow garlic to turn golden, & add vegetables.
Saute vegetables and then add the sauce. Quickly mix in cooked noodles and turn off the flame.
– Add roasted peanuts, tofu, cilantro & serve along with peanut sauce and lemon.
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Pad Thai
Ingredients
NOODLES
- 8 ounces rice Pad thai noodles
STIR FRY
- 2 cups vegetables
- 1 Tbsp sesame oil
- 1 cup cubed extra firm tofu
- 2 Thai red chilies
- 1 tbsp minced garlic
- 1 Tbsp coconut aminos
- 1/3 cup chopped roasted salted peanuts
SAUCE
- 3/4 -1 tbsp tamarind paste
- 1/3 cup soy sauce or Tamari or coconut aminos
- 2 tsp chili sauce
- 3 tbsp brown sugar
- 2 tbsp peanut butter
Instructions
Cook the noodles
- – cook the noodles per the packet instruction. Drain the water and set aside
Make the sauce
- – In a small pot, bring coconut aminos, tamarind, sugar, chilli sauce, sugar to a quick boil (30 seconds or less). Stir in peanut butter . Set it aside.
Stir fry
- – Shred carrots, chop bell peppers, green onions, tofu(squeeze water out if needed)
- – In a pan, roast tofu until golden on all sides and give a quick splash of coconut aminos on roasted tofu. Allow it to cool
- – In a large deep bottom pan, add oil, garlic, chillies. Allow garlic to turn golden, & add vegetables. Saute vegetables and then add the sauce quickly. Mix in the cooked noodles and turn off the flame.
- – Add roasted peanuts, tofu, cilantro & serve along with peanut sauce and lemon.
Notes
- Make sure to take off noodles just before it is completely soft. If the noodles are very soft, they break while mixing with the sauce
Did you make this recipe?
Please let me know how it turned out for you. Leave a comment below or share a picture on Instagram with the hashtag #eateriesdelightful
Happy cooking!
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