Description
Vegetarian Pad Thai is a vibrant noodle stir-fry made with rice noodles, vegetables, scrambled eggs, and a tangy tamarind-based sauce. This meat-free version of the Thai classic is packed with bold flavor, texture, and color, perfect for a quick, satisfying meal.
Ingredients
- 8 oz flat rice noodles (about 1/4 inch wide)
- 2 eggs (omit for vegan version)
- 2 cloves garlic, minced
- 1 cup carrots, julienned
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- 1 red bell pepper, thinly sliced
- 1 cup extra-firm tofu, pressed and cubed (optional)
- 1/4 cup crushed peanuts
- Lime wedges, for serving
- Fresh cilantro (optional, for garnish)
- 2 tablespoons oil (for stir-frying)
- For the sauce:
- 2 tablespoons tamarind paste
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar or coconut sugar
- 1 tablespoon rice vinegar
- 1/2 teaspoon chili flakes or 1 teaspoon sriracha (optional)
Instructions
- Cook rice noodles according to package instructions until just tender. Drain and rinse under cold water. Set aside.
- In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, rice vinegar, and chili flakes or sriracha.
- If using tofu, sauté the cubes in a bit of oil until golden. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add carrots and red bell pepper. Stir-fry for 2–3 minutes until just tender.
- Push veggies to one side. Crack eggs into the pan and scramble until just set. Mix with the vegetables.
- Add cooked noodles, tofu (if using), and sauce. Toss everything together until evenly coated and heated through.
- Add bean sprouts and green onions. Stir-fry for 1 more minute.
- Serve hot, topped with crushed peanuts, lime wedges, and cilantro if using.
Notes
Use extra-firm tofu for best texture, and sauté until golden.Omit eggs and ensure all ingredients are vegan-friendly for a fully vegan version.For nut-free, use sunflower seeds or omit toppings entirely.Prep all ingredients before cooking—Pad Thai comes together quickly in the pan.
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 390
- Sugar: 8g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 80mg
