adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vegetarian Pad Thai
Vegetarian Pad Thai
0 Likes
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Easy homemade vegetarian pad thai with chewy noodles, tofu, and veggies in a salty, sweet, and tangy sauce. Perfect for a crowd-pleasing dinner.
Ingredients:
  • 1 (14-ounce) package rice noodles (1/4 to 1/2-inch wide)
  • For the sauce
  • 1 cup water
  • 1/2 cup tamarind concentrate
  • 1/2 cup vegetarian fish sauce
  • 1/4 cup brown sugar, packed
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon red chili flakes (optional)
  • 1/4 teaspoon ground white pepper
  • For the stir-fry
  • 1 (16-ounce) pack firm or extra-firm tofu, cubed
  • 3 to 4 tablespoons vegetable or canola oil
  • 4 cloves garlic, minced
  • 1 large shallot, minced
  • 1 medium carrot, shredded (about 1 cup)
  • 1/4 head cabbage, shredded
  • 1 cup mung bean sprouts
  • 3 green onions, trimmed and julienned into 2-inch long pieces
  • 1/4 cup peanuts, roughly chopped
  • Salt, if needed, to taste
  • For the toppings
  • 1 bunch fresh cilantro, leaves roughly chopped
  • 2 limes, quartered
  • 1 green onion, sliced
  • Red chili flakes, to taste
Instructions:
  • Prepare the noodles: Fill a large bowl halfway with lukewarm water and soak the rice noodles. Add more water if needed or use a plate to keep them submerged. Allow to soak for at least 10 minutes, or until ready to stir-fry.
  • Prepare the sauce by combining all the ingredients in a medium bowl or large measuring pitcher, whisking until the sugar is fully dissolved. Taste and adjust the sweetness or saltiness as desired, aiming for a balanced salty, tangy, and slightly sweet flavor. Set aside for later use when stir-frying the noodles.
  • For the tofu, sandwich cubed tofu between paper towels on a plate. Gently press with another plate to release liquid. Drain soaked noodles in a colander after 10 minutes, ensuring they are bendable without breaking.
  • Sear the tofu in a generously oiled, hot pan until golden on two sides, about 1 minute per side. Use tongs or a spatula to achieve an even sear.
  • Enhance flavors: Heat an additional tablespoon of oil in the pan before adding eggs and tofu. Quickly scramble the eggs over medium heat with garlic and shallots until just soft, for 2 to 3 minutes. Push eggs to the side and introduce carrot, cabbage, bean sprouts, and green onions. Sear the veggies over medium-high heat for another 2 to 3 minutes until they begin to soften.
  • Add the rice noodles to the pan with the vegetables. Stir in the sauce and peanuts, then bring to a boil and reduce to a simmer. Cook for about 5 minutes until noodles start to soften, stirring occasionally. Stir-fry until noodles are al dente and the sauce coats them beautifully, about 5-10 minutes. Remove from heat.
  • Final Touches: Taste the pad thai before plating and adjust the seasoning with vegetarian fish sauce, salt, or sugar if necessary. Serve the flavorful dish hot with fresh cilantro, lime wedges, chopped peanuts, green onions, and red pepper flakes on top. Store any leftovers in an airtight container for up to 4 days, and reheat in the microwave or on the stovetop. If you enjoyed the recipe, please leave us a star rating!

Similar Recipes