Vegetarian Pad Thai Recipe

Name: Vegetarian Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dried pad Thai rice noodles (banh pho); 1/4 cup soy sauce; 2 tablespoons light brown sugar; 1 tablespoons tamarind paste (see Note); 1 tablespoon Sriracha or chile-garlic sauce; 2 tablespoons vegetable oil; 2 garlic cloves, thinly sliced; 2 small shallots, thinly sliced; 2 cups julienned carrots (from about 3/4 pound carrots); 4 scallions, cut into 1-inch pieces; 2 large eggs, lightly beaten; 1 cup bean sprouts; 1/4 cup ground roasted peanuts; 1 lime, cut into 8 wedges, for serving

Servings: persons

1/2 pound dried pad Thai rice noodles (banh pho)
1/4 cup soy sauce
2 tablespoons light brown sugar
1 tablespoons tamarind paste (see Note)
1 tablespoon Sriracha or chile-garlic sauce
2 tablespoons vegetable oil
2 garlic cloves, thinly sliced
2 small shallots, thinly sliced
2 cups julienned carrots (from about 3/4 pound carrots)
4 scallions, cut into 1-inch pieces
2 large eggs, lightly beaten
1 cup bean sprouts
1/4 cup ground roasted peanuts
1 lime, cut into 8 wedges, for serving

1
Put the noodles in a large bowl and cover with very hot water.
2
Let soak until just pliable, about 15 minutes (or according to package directions).
3
Drain the noodles in a colander, shaking off any excess water.
4
Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.
5
In a large nonstick wok or skillet, heat the oil until shimmering.
6
Add the garlic, shallots and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
7
Add the noodles and scallions and stir-fry until heated through, about 2 minutes.
8
Scrape the noodles to one side of the pan and add the eggs.
9
Cook, stirring occasionally, until nearly set, about 1 minute.
10
Toss everything together.
11
Add sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes.
12
Transfer the pad Thai to a platter.
13
Garnish with the bean sprouts and peanuts and serve with the lime wedges.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1/2 pound dried pad Thai rice noodles (banh pho), 1/4 cup soy sauce, 2 tablespoons light brown sugar, 1 tablespoons tamarind paste (see Note), and more.

Yes, Vegetarian Pad Thai falls under the General 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.

Vegetarian Pad Thai

How did you like this recipe?

Frequently Asked Questions