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.

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

Vegetable Laksa

Friends so try the recipe and share your feed back with me.

Khao dilse, khilao dilse,aur banao dilse…

Vegetarian Pad Thai
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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.
Course brunch, dinner, Global, gluten free, lunch, lunchbox, maindish, one meal dish, savoury, vegan, vegetables
Cuisine Global, thai
Keyword brunch, dinner, flat rice noodles, garlic, gluten free, honey, lightlunch, lunchbox, mixedvegetables,, noodles, one meal dish, pad thai, peanut, peanutbutter, potluck, soysauce, stir fry, tofu, vegan, vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
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.
    Vegetarian Pad Thai
  • 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.
    Vegetarian Pad Thai
  • Add red chili sauce to it and mix well.
    Vegetarian Pad Thai
  • Add peanut butter and mix well.
    Vegetarian Pad Thai
  • 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.
    Vegetarian Pad Thai

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.
    Vegetarian Pad Thai
  • The noodles are cooked. Do not cook for more time or else they will be soggy and mushy.
    Vegetarian Pad Thai
  • Immediately drain in a strainer and run cold water on it to prevent further cooking.
    Vegetarian Pad Thai
  • Heat a non stick pan . Add some oil. Add cut tofu pieces on it.
    Vegetarian Pad Thai
  • 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.
    Vegetarian Pad Thai
  • Heat oil in a heavy bottom wok. Add the chopped garlic. Saute on high heat.
    Vegetarian Pad Thai
  • 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.
    Vegetarian Pad Thai
  • Add sliced mushrooms. Mix and stir fry for couple of minutes.
    Vegetarian Pad Thai
  • Add blanched broccoli and french beans. Mix well.
    Vegetarian Pad Thai
  • Add pan fried tofu and mix well.
    Vegetarian Pad Thai
  • Add half of the prepared pad thai sauce and cook the vegetables till the sauce coated well on all the veggies and tofu.
    Vegetarian Pad Thai
  • Add the cooked flat rice noodles . Add the remaining sauce over it. Gently mix the noodles with sauce, vegetables and tofu.
    Vegetarian Pad Thai
  • Add the coriander leaves and mix well.
    Vegetarian Pad Thai
  • Serve the pad thai sauce in a serving plate. Sprinkle some crushed peanuts on it and coriander leaves and lemon wedges.
    Vegetarian Pad Thai
  • This pic was taken earlier when I had cooked pad thai .
    Vegetarian 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

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