Vegetarian Pad Thai Recipe

Name: Vegetarian Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup chili sauce (such as Heinz); 1/4 cup packed brown sugar; 2 tablespoons water; 2 tablespoons fish sauce; 1 1/2 teaspoons grated peeled fresh ginger; 1 teaspoon chopped seeded serrano chile; 1/2 pound wide rice stick noodles (banh pho); 4 teaspoons vegetable oil, divided; 1 (12.3-ounce) package extrafirm tofu, drained and cut into 1/2-inch cubes; 2 large egg whites; 1 large egg; 3 garlic cloves, minced; 2 cups fresh bean sprouts; 3/4 cup diagonally cut green onions; 1/2 cup minced fresh cilantro, divided; 1/3 cup coarsely chopped dry-roasted peanuts; 6 lime wedges

Servings: persons

2/3 cup chili sauce (such as Heinz)
1/4 cup packed brown sugar
2 tablespoons water
2 tablespoons fish sauce
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon chopped seeded serrano chile
1/2 pound wide rice stick noodles (banh pho)
4 teaspoons vegetable oil, divided
1 (12.3-ounce) package extrafirm tofu, drained and cut into 1/2-inch cubes
2 large egg whites
1 large egg
3 garlic cloves, minced
2 cups fresh bean sprouts
3/4 cup diagonally cut green onions
1/2 cup minced fresh cilantro, divided
1/3 cup coarsely chopped dry-roasted peanuts
6 lime wedges

1
Combine first 6 ingredients; set aside.
2
Cook noodles in boiling water 5 minutes or until done. Drain and rinse with cold water; drain well.
3
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add tofu; cook 7 minutes or until browned, stirring occasionally. Remove from pan.
4
Combine egg whites and egg, stirring well with a whisk.
5
Heat 2 teaspoons vegetable oil in pan over medium-high heat. Add garlic, and saute for 10 seconds. Add egg mixture, and cook for 30 seconds or until soft-scrambled, stirring constantly. Stir in chili sauce mixture and noodles; cook for 2 minutes. Stir in tofu, bean sprouts, onions, and 1/4 cup cilantro, and cook 3 minutes or until thoroughly heated.
6
Sprinkle 1/4 cup cilantro and peanuts evenly over each serving of noodle mixture. Serve with lime wedges.

666

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2/3 cup chili sauce (such as Heinz), 1/4 cup packed brown sugar, 2 tablespoons water, 2 tablespoons fish sauce, and more.

Yes, Vegetarian Pad Thai falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Pad Thai

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions