Vegetarian Pad Thai is a vegetarian version of the popular Thai street food. The vegetables are stir fried with tofu and flat rice noodles and are flavored with a sweet , savory and tangy pad thai sauce. Crushed peanuts are sprinkle to give dish a crunch and fresh coriander and lime wedges gives a fresh flavor to the dish. The dish is very easy and quick to make and is gluten free, vegan and a complete balanced one meal dish.
You can add vegetables of your choice . You can add spring onions, bean sprout, pok choy as per the availability.
You can replace tamarind pulp with lemon or lime juice.
Other recipes of Thai cuisine on blog:
Vegetarian Thai Green Curry With Jasmine Rice
Thai Red Curry With Jasmine Rice
Friends so try the recipe and share your feed back with me.
Khao dilse, khilao dilse,aur banao dilse…
Vegetarian Pad Thai
Vegetarian Pad Thai is a vegetarian version of the popular Thai street food. The vegetables are stir fried with tofu and flat rice noodles and are flavored with a sweet , savory and tangy pad thai sauce. Crushed peanuts are sprinkle to give dish a crunch and fresh coriander and lime wedges gives a fresh flavor to the dish. The dish is very easy and quick to make and is gluten free, vegan and a complete balanced one meal dish.
Servings 4 people
Calories 962kcal
Equipment
- bowl
- heavy bottom wok or pan
- broad heavy bottom pan
- strainer
- spoon
- spatula
- knife
- thongs
- non stick pan
Ingredients
Pad Thai Sauce
- 1/2 cup tamarind pulp I had used homemade tamarind pulp. Soak 1/4 cup tamarind in 1/2 cup hot water for 10 minutes or till it soften. Mash it with hands and then strain with a strainer to get a smooth pulp. I got aroung 1/2 cup of pulp. You can make more and freeze in small containers and use when needed.
- 1/2 cup soy sauce
- 1/4 cup brown sugar if you do not have brown sugar then use palm sugar or regular raw sugar or honey or
- 1/4 cup honey
- 3 tbsp peanut butter
- 1 tbsp chili sauce or as per the spice level needed
Stir Frying Pad Thai
- 2 tbsp peanut oil or any flavorless oil but peanut oil gives a nice flavor to the dish
- 2 tsp oil to pan fry tofu
- 2 garlic finely chopped
- 1/4 cup onion petals
- 1/2 green capsicum cut into cubes
- 1/2 red capsicum cut into cubes
- 1 carrot sliced into round
- 1 cup broccoli florets, blanched
- 12 french beans cut into 2 inches and blanched
- 12 mushrooms sliced
- 500 g tofu or less cut into 1 x 1 inch cubes. We love more tofu and have used more
- 500 g flat rice noodles I had used 2 x 250 gm packet of flat rice noodles
- 2 tbsp roasted peanuts roughly crushed into mortar pestle to sprinkle while serving
- 2 tbsp coriander leaves washed and chopped and some stems for garnishing
- lemon wedges to garnish
- water needed to cook the noodles
Instructions
Pad Thai Sauce
- Take tamarind pulp in a bowl.
- Add soy sauce to it. Mix well. Add honey to it and mix well . Add brown sugar or raw sugar or palm sugar or honey to it. Mix well.
- Add red chili sauce to it and mix well.
- Add peanut butter and mix well.
- The pad thai sauce is ready to use. This quantity of sauce is sufficient to cook 500 g of noodles with vegetables and tofu. Refrigerate for a week or make in big batch and freeze for three months. Thaw and use when needed.
Stir Frying Pad Thai
- In a heavy bottom broad flat pan boil water. Add the flat rice noodles and cook for 6 minutes in it.
- The noodles are cooked. Do not cook for more time or else they will be soggy and mushy.
- Immediately drain in a strainer and run cold water on it to prevent further cooking.
- Heat a non stick pan . Add some oil. Add cut tofu pieces on it.
- Cook flipping in between till golden on both sides on medium heat. I had cooked tofu in two batches. Remove in a plate and keep aside.
- Heat oil in a heavy bottom wok. Add the chopped garlic. Saute on high heat.
- Add onion petals and stir fry on high heat for half minute. Add chopped carrots and capsicum and stir fry on high heat for half minute.
- Add sliced mushrooms. Mix and stir fry for couple of minutes.
- Add blanched broccoli and french beans. Mix well.
- Add pan fried tofu and mix well.
- Add half of the prepared pad thai sauce and cook the vegetables till the sauce coated well on all the veggies and tofu.
- Add the cooked flat rice noodles . Add the remaining sauce over it. Gently mix the noodles with sauce, vegetables and tofu.
- Add the coriander leaves and mix well.
- Serve the pad thai sauce in a serving plate. Sprinkle some crushed peanuts on it and coriander leaves and lemon wedges.
- This pic was taken earlier when I had cooked pad thai .
Nutrition
Calories: 962kcal | Carbohydrates: 162g | Protein: 27g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 2014mg | Potassium: 822mg | Fiber: 8g | Sugar: 46g | Vitamin A: 3413IU | Vitamin C: 64mg | Calcium: 263mg | Iron: 5mg
