Vegetarian Pad Thai
User Reviews
4.5
Vegetarian Pad Thai
Description
The preparation begins with baking, air-frying, or pan-frying extra-firm tofu to firm it up and develop texture. Rice noodles are soaked in hot water to soften, then drained. Vegetables including garlic, white portions of scallions, and sliced red and yellow bell peppers are stir-fried in oil until aromatic and tender-crisp. Eggs are added and scrambled in the wok alongside the vegetables.
Next, cooked noodles, tofu, and a purchased Pad Thai sauce—recommended options include Maesri or Thai Kitchen brands—are added to the wok. The sauce combines soy sauce, brown sugar, tamarind paste, chili garlic sauce, and other ingredients to bring sweet, salty, tangy, and spicy notes. The mixture is well-tossed to coat all components evenly.
Finally, bean sprouts, chopped peanuts, and cilantro are added for freshness, crunch, and herbal brightness. Lime wedges provide optional acidity. This vegetarian version delivers classic Pad Thai flavor without fish or meat, suitable as a main dish for lunch or dinner.
Choosing the preferred Pad Thai sauce brand can adjust sweetness and spice balance. Homemade sauce can be prepared by simmering soy sauce, brown sugar, tamarind, and chili paste to a boil, yielding about ¾ cup. Adjust sauce quantity to personal taste.
Ingredients
- 14 oz tofu extra firm, baked
- 8 oz rice noodles A Taste of Thai linguini rice noodles
- 5 cups water
- 3 tablespoons neutral cooking oil generic cooking oil
- 1 tablespoon garlic minced
- 1 scallion bunch
- 1 red pepper small
- 1 yellow bell pepper small
- 2 egg whisked
- 6 oz Pad Thai sauce **
- 3 cups bean sprout
- ½ cup peanuts roasted and coarsely chopped
- ½ cup cilantro finely chopped
- ½ lime cut into 4 wedges
Instructions
- Bake, air fry, or pan fry tofu.
- Bring 5 cups of water to a full boil. Place the rice noodles in a bowl and pour hot water over them. Mix with a fork so the noodles separate and not stick to each other. Soak for 10 minutes. Drain the noodles and reserve. Note: Follow instructions on the package if you are using a different variety of rice noodles.
- While the noodles are soaking, prep the vegetables. Cut the white portion of the scallions and chop into thin strips. Dice the green part of the scallions and reserve. Thinly slice the peppers, ½ cup each of red and yellow.
- Heat half of the oil in a large wok over high heat. Add garlic, white scallions, and peppers. Cook for 2 minutes as the garlic gets aromatic. Move the veggies to one side of the wok and add the remaining oil in the middle of the wok. Add eggs and scramble them as they start to cook.
- Next add the cooked noodles, baked tofu, and the Pad Thai Sauce. Mix well with a pair of tongs, tossing the noodles well in the sauce and all the other ingredients. Cook for 2 to 3 minutes or until the noodles are heated through.
- Add bean sprouts. Add half of the chopped green scallions, half of the peanuts, and half of the cilantro. Mix everything together. Serve hot topped with the remaining scallions, peanuts, cilantro, and with lime wedges.
Notes
- For Pad Thai sauce, Maesri brand is preferred; find it in Asian markets or online. Adjust amount to taste.
- Thai Kitchen Pad Thai Sauce is sweeter; balance sweetness by adding chili garlic paste if desired.
- Homemade Pad Thai sauce combines soy sauce, packed light brown sugar, water, tamarind paste, and chili garlic sauce cooked until thick.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 589 kcal
% Daily Value*
| Calories | 589kcal | 29% |
| Carbohydrates | 67g | 22% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 371mg | 15% |
| Potassium | 598mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 1295IU | 26% |
| Vitamin C | 107mg | 119% |
| Calcium | 97mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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