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Pad Thai
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Pad Thai

Vegetarian Pad thai
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai Inspired
Keyword: Pad Thai
Servings: 2
Author: Eateries Delightful



  • 8 ounces rice Pad thai noodles


  • 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


  • 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


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.


  • 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