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.

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 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.

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