Vegetable Pad Thai
A vegetarian version of the classic noodle dish, loaded with tofu and colorful veggies.
Details
Ingredients
- 200g rice noodles
- 200g firm tofu, cubed
- 1 cup bean sprouts
- 1 carrot, julienned
- 2 eggs (optional)
- Sauce:
- 3 tbsp soy sauce (or tamarind)
- 1 tbsp lime juice
- 1 tbsp sugar
- Peanuts for topping
Instructions
- 1
Soak noodles. Mix sauce.
- 2
Fry tofu until golden. Remove.
- 3
Scramble eggs if using.
- 4
Add noodles and sauce to pan. Toss.
- 5
Add veggies and tofu. Cook 2 mins.
- 6
Serve with peanuts and lime.
About This Recipe
The vibrant stir-fry known as Pad Thai holds a cherished place in Thai culinary history, its popularization often attributed to Prime Minister Plaek Phibunsongkhram in the 1930s-40s as part of a nationalistic campaign to promote Thai identity and economy through the use of local rice noodles. This vegetarian rendition celebrates the dish's quintessential balance of sweet, sour, salty, and umami, making it a staple for anyone seeking a flavorful plant-based meal. What makes this version special is its hearty combination of firm tofu and an abundance of colorful, crisp vegetables like julienned carrots and crunchy bean sprouts, ensuring a satisfying texture in every bite. The key technique lies in mastering the stir-fry: ensure your wok or large skillet is screaming hot, and work quickly to achieve that characteristic slightly charred flavor without overcooking the delicate rice noodles or vegetables. While soy sauce is provided, embracing tamarind, the authentic souring agent, truly elevates the complexity of the sauce. Garnishing generously with crushed peanuts adds essential crunch and richness, while optional eggs offer an extra layer of protein and silkiness. Serve immediately with a fresh lime wedge and a sprinkle of chili flakes to allow each diner to customize their perfect balance.
Tips & Tricks
- • To achieve perfectly chewy noodles, soak the rice noodles in warm (not hot) water for 10-15 minutes until pliable but still firm, then drain thoroughly before adding to the wok to prevent them from becoming mushy.
- • For an even deeper authentic sour note, swap out half of the soy sauce for 1-2 tablespoons of tamarind paste (diluted with a little hot water) and adjust the sugar to balance the flavors.
- • Store any leftover Pad Thai in an airtight container in the refrigerator for up to 2 days; when reheating, add a splash of water or vegetable broth to a hot pan to help rehydrate the noodles and prevent sticking.
- • Serve this Vegetable Pad Thai with additional garnishes such as fresh cilantro, thinly sliced red chilies, extra lime wedges, and a side of pickled ginger for an added zing and contrasting texture.
Nutrition Facts
Per serving (approximate)