Veggie Pad Thai Recipe

Name: Veggie Pad Thai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) packagemedium dried rice noodles; ¼ cup fish sauce; 2 tablespoons good-quality soy sauce; 4 tablespoons tamarind juice (try subbing pomegranete,cranberry, or other juices); ½ cup rice wine vinegar; ¼ cup sugar; 1 cup preserved ground radish; ¼ cup olive oil, for frying; 4 garlic cloves, finely chopped; 2 large portabella mushrooms, cut in 1 inch chunks; 1 small zucchini, cut in julienne strips (optional); 1 cup broccoli rabe or 1 cup other greens; ½ teaspoon cayenne pepper; 1 tablespoon paprika; 4 cups bean sprouts; 8 ounces tofu, cut in small cubes, coated with cornstarch and fried; 1 cup finely ground raw peanuts (should be raw and then roasted); 1 bunch scallion, chopped; 3 eggs, beaten, cooked, rolled up, and shredded; lime wedge, for garnish (optional); cilantro, chopped, for garnish

Servings: persons

1 (14 ounce) packagemedium dried rice noodles
¼ cup fish sauce
2 tablespoons good-quality soy sauce
4 tablespoons tamarind juice (try subbing pomegranete,cranberry, or other juices)
½ cup rice wine vinegar
¼ cup sugar
1 cup preserved ground radish
¼ cup olive oil, for frying
4 garlic cloves, finely chopped
2 large portabella mushrooms, cut in 1 inch chunks
1 small zucchini, cut in julienne strips (optional)
1 cup broccoli rabe or 1 cup other greens
½ teaspoon cayenne pepper
1 tablespoon paprika
4 cups bean sprouts
8 ounces tofu, cut in small cubes, coated with cornstarch and fried
1 cup finely ground raw peanuts (should be raw and then roasted)
1 bunch scallion, chopped
3 eggs, beaten, cooked, rolled up, and shredded
lime wedge, for garnish (optional)
cilantro, chopped, for garnish

1
Soak noodles in hot water until slightly limp; drain and set aside.
2
In a medium bowl, combine fish sauce, soy sauce, tamarind(or other) juice, vinegar, sugar, and radish; stir until sugar is dissolved and then set aside.
3
Prepare and measure all of the other ingredients before beginning to cook.
4
Heat oil in a wok or large skillet over high heat.
5
When oil is hot, working quickly, add garlic, mushrooms, and greens, lower heat slightly, and saute until mushrooms are about halfway done, about 5-8 minutes.
6
Add cayenne pepper and paprika and toss to combine.
7
Add noodles and radish mixture and toss well.
8
Add bean sprouts and tofu and toss.
9
Add peanuts and scallions and toss.
10
When all the ingredients are heated through, remove from heat.
11
Garnish with shredded eggs, lime wedges, and cilantro if desired.
12
Serve immediately.

1006

kcal

Calories

Fat

131

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 21 ingredients. The key ingredients include: 1 (14 ounce) packagemedium dried rice noodles, ¼ cup fish sauce, 2 tablespoons good-quality soy sauce, 4 tablespoons tamarind juice (try subbing pomegranete,cranberry, or other juices), and more.

Yes, Veggie 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.

Veggie Pad Thai

How did you like this recipe?

Frequently Asked Questions