All Recipes Vegetarian Pad Thai Made Easy and Delicious

Pad Thai is a beloved Thai street food staple known for its vibrant flavors and satisfying textures. This vegetarian version of the classic dish is perfect for those who want to enjoy the authentic taste without meat or seafood.

Using fresh vegetables, tofu, and a tangy-sweet sauce, this recipe brings together the perfect balance of sweet, sour, salty, and umami in every bite. Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your rotation, this vegetarian Pad Thai will quickly become a favorite.

Not only is it quick and easy to prepare, but it’s also incredibly versatile. You can customize the ingredients to your liking and add your favorite veggies or nuts.

This recipe is ideal for weeknight dinners, meal prep, or impressing guests with a vibrant and delicious Asian-inspired dish. Let’s dive in and discover how to make this flavorful vegetarian Pad Thai right at home!

Why You’ll Love This Recipe

This vegetarian Pad Thai is a fantastic way to enjoy a classic dish with a wholesome twist. It’s:

• Loaded with fresh vegetables that add crunch and nutrition.
• Protein-packed with tofu, making it a complete meal.
• Balanced with a tangy, sweet, and savory sauce that nails the authentic Pad Thai flavor.
• Quick and easy to make, ready in about 30 minutes.
• Customizable — add peanuts, extra veggies, or spice it up to your preference.

Plus, it’s a great way to impress family and friends with a homemade Asian favorite that’s both healthy and delicious.

Ingredients

• 8 oz rice noodles (flat, about 1/4 inch wide)
• 2 tablespoons vegetable oil
• 14 oz firm tofu, pressed and cubed
• 3 cloves garlic, minced
• 2 large eggs (optional; omit for vegan)
• 1 cup shredded carrots
• 1 cup bean sprouts
• 3 green onions, sliced
• 1/4 cup roasted peanuts, chopped
• 1 lime, cut into wedges
• Fresh cilantro, for garnish
• For the sauce:
• 3 tablespoons tamarind paste
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon lime juice
• 1 teaspoon chili garlic sauce (adjust to taste)

Equipment

• Large pot for boiling noodles
• Large skillet or wok
• Mixing bowls
• Cutting board and knife
• Measuring spoons and cups
• Spatula or wooden spoon
• Tofu press or heavy object for pressing tofu (optional but recommended)

Instructions

1. Prepare the rice noodles: Bring a large pot of water to a boil. Remove from heat, add the rice noodles, and soak for about 8-10 minutes or until they are just tender but still firm to the bite. Drain and set aside.
2. Make the sauce: In a small bowl, whisk together tamarind paste, soy sauce, brown sugar, lime juice, and chili garlic sauce. Adjust the chili garlic sauce to your desired spice level.
3. Cook the tofu: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
4. Sauté garlic and veggies: In the same skillet, add another tablespoon of oil. Add the minced garlic and cook for about 30 seconds until fragrant. If using eggs, push garlic to the side and scramble the eggs until cooked through.
5. Add vegetables: Toss in shredded carrots and half the green onions. Stir-fry for 2-3 minutes until the carrots start to soften.
6. Combine noodles and sauce: Add the drained noodles and tofu back to the skillet. Pour the sauce over everything and toss gently to combine. Stir-fry for 2-3 minutes until noodles are evenly coated and heated through.
7. Add bean sprouts: Mix in bean sprouts and cook for another minute to keep them crisp.
8. Garnish and serve: Remove from heat. Sprinkle with chopped peanuts and remaining green onions. Serve hot with lime wedges and fresh cilantro on the side.

Tips & Variations

Tip: Pressing tofu before cooking removes excess moisture and helps it crisp up beautifully. Use a tofu press or wrap the tofu in a clean towel and place a heavy object on top for 15-20 minutes.

Variations to try:

• Vegan version: Omit eggs and add extra tofu or mushrooms for protein.
• Extra veggies: Include bell peppers, snap peas, or bok choy for additional crunch and nutrition.
• Nut alternatives: Swap peanuts with cashews or almonds if preferred or for allergy reasons.
• Spicy kick: Add fresh sliced Thai chilies or increase chili garlic sauce.

Nutrition Facts

Note: Nutritional values are approximate and may vary based on ingredient brands and portion sizes.

Serving Suggestions

This vegetarian Pad Thai is wonderful on its own as a fulfilling meal. For a complete dining experience, consider pairing it with:

• A light Blackstone Lo Mein for a noodle variety.
• Fresh spring rolls or a crunchy Asian slaw to add texture contrast.
• A refreshing drink like iced jasmine tea or a Blueberry Mule cocktail for an adult twist.

Conclusion

Making vegetarian Pad Thai at home is a delightful way to enjoy a classic Thai dish without sacrificing flavor or satisfaction. This recipe is approachable for cooks of all skill levels and highlights fresh ingredients combined with a perfectly balanced sauce.

Whether you’re cooking for yourself, friends, or family, this dish will bring a burst of color and flavor to your table.

Don’t hesitate to customize it with your favorite vegetables or spice levels, making it truly your own. If you enjoyed this recipe, check out other delicious options like our Breakfast Wellington Recipe or the hearty Braised Pork Ribs With Radish Recipe.

For more inspiration, explore our extensive collection of recipes and keep cooking with passion!

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