Vegetarian Pad Thai Recipe: Thai-Style Stir-Fried Rice Noodle Dish
Vegetarian Pad Thai is a flavorful, light, and nutritious dish that delivers the perfect balance of textures and flavors. This stir-fried rice noodle dish, traditionally a Thai favorite, is packed with fresh vegetables, crispy tofu, and a deliciously savory sauce. Whether you’re craving a meatless meal or simply seeking to enjoy the wonderful tastes of Thailand, this dish is the perfect choice.
With its combination of sautéed tofu, vibrant vegetables, and a zesty, tangy sauce, Vegetarian Pad Thai offers a satisfying and flavorful alternative to the traditional Pad Thai. It’s quick to prepare, making it ideal for a busy weeknight dinner or a light lunch that will fill you up without feeling too heavy.
Ingredients:
| Ingredient | Amount |
|---|---|
| Tofu (extra firm) | 100 grams |
| Rice noodles (dry) | 100 grams |
| Onion (diced) | 1 medium |
| Garlic (minced) | 1 teaspoon |
| Spring onion greens | Small bunch |
| Bean sprouts | 100 grams |
| Eggs (scrambled separately, seasoned with salt & pepper) | 2 whole |
| Sesame (gingelly) oil | 2 tablespoons |
| Lemon (cut into wedges) | 1 whole |
| Roasted peanuts (moongphali, coarsely chopped) | 1/3 cup |
| Fresh coriander (dhania leaves, chopped for garnish) | To taste |
| Salt & pepper | As needed |
| Soy sauce | 2 tablespoons |
| Sugar | 1 tablespoon |
| Red chili flakes | 1/2 teaspoon |
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes
Servings: 3
Cuisine: Thai
Course: Dinner
Diet: Eggetarian
Instructions:
-
Prepare the Tofu:
Start by draining the tofu. Place the tofu block on a plate, then place another plate on top of it. Add some weight on top (like a heavy pot or pan) to press out the excess water. Leave the tofu to drain for about 10-15 minutes. Once it has released enough liquid, cut it into bite-sized cubes. -
Cook the Noodles:
In a pot, bring some water to a boil. Once boiling, add the rice noodles and turn off the heat. Let the noodles sit in the hot water for about 7 minutes, or until they soften. Drain the noodles and set them aside for later use. -
Prepare the Sauce:
In a small bowl, whisk together the soy sauce, sugar, and red chili flakes. Set the sauce aside for later use. -
Stir-Fry the Vegetables:
Heat a non-stick skillet or wok over high heat. Add 1 tablespoon of sesame oil, then add the diced onions. Stir-fry the onions until they turn brown and slightly caramelized, about 3-4 minutes. -
Cook the Tofu:
Add the pressed tofu cubes into the skillet with the onions. Cook for 2-3 minutes, stirring occasionally, until the tofu is lightly browned and crispy on the edges. -
Add Garlic and Vegetables:
Stir in the minced garlic, chopped spring onions, and bean sprouts. Season with salt and pepper to taste. Stir-fry the mixture for another 2-3 minutes on high heat, allowing the vegetables to cook but remain crunchy. -
Scramble the Eggs:
In a separate pan, heat the remaining tablespoon of sesame oil and scramble the eggs, seasoning with a pinch of salt and pepper. Once scrambled, set aside. -
Combine the Ingredients:
Add the scrambled eggs to the vegetable and tofu mixture in the skillet. Stir everything together until well combined. Turn off the heat. -
Add the Sauce:
Pour the prepared soy sauce mixture over the tofu and vegetable mixture, tossing gently to ensure that everything is well coated with the sauce. Transfer this mixture to a bowl. -
Stir-Fry the Noodles:
In the same skillet, heat a little more sesame oil. Add the cooked rice noodles and stir-fry for about 2 minutes to warm them up and slightly crisp the edges. -
Combine Noodles and Vegetables:
Return the tofu and vegetable mixture to the skillet with the noodles. Stir everything together and sauté for an additional 1-2 minutes, ensuring the noodles are well mixed with the tofu and vegetables. -
Serve:
Transfer the Vegetarian Pad Thai to serving bowls. Garnish with fresh coriander leaves, a squeeze of lemon juice, and a generous sprinkle of coarsely chopped roasted peanuts. Serve immediately with additional lemon wedges on the side for extra tang.
Serving Suggestions:
Vegetarian Pad Thai pairs wonderfully with a side of Sweet Corn Vegetable Soup, offering a wholesome, balanced meal. The fresh flavors of the soup complement the richness of the stir-fried noodles, creating a satisfying and hearty dinner.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 12g |
| Carbohydrates | 45g |
| Fiber | 4g |
| Sugars | 5g |
| Fat | 15g |
| Saturated Fat | 2g |
| Sodium | 800mg |
| Cholesterol | 75mg |
Tips:
- Customize the Vegetables: Feel free to add or substitute other vegetables like bell peppers, carrots, or broccoli to suit your taste.
- Add Spice: If you prefer a spicier Pad Thai, increase the amount of red chili flakes or add a dash of hot sauce.
- Vegan Option: For a fully vegan version, skip the eggs and use a plant-based protein or additional tofu.
Enjoy the delightful flavors of this vegetarian take on a classic Thai dish, perfect for a light, yet satisfying meal.
