Thai Deliciousness
If you’re a fan of Thai cuisine or simply love bold, tangy, and savoury flavours, then this Vegetarian Pad Thai recipe is for you! Bursting with the authentic flavours of Thailand, this dish features rice noodles stir-fried with an array of colourful vegetables, tofu, and a tangy tamarind sauce. It’s a delightful and satisfying meal that can be whipped up in no time. Plus, it’s completely vegetarian, making it perfect for those looking for a plant-based option. So, let’s get ready to tantalize our taste buds with this classic Thai favourite!
Tips:
- To make it vegan, simply omit the eggs or use a vegan egg substitute.
- Feel free to adjust the amount of tamarind paste, soy sauce, brown sugar, and lime juice to suit your taste preferences.
- You can add other vegetables such as broccoli, cabbage, or mushrooms for more variety and nutrition.
- If you like it spicy, you can add some red pepper flakes or Sriracha sauce to the sauce for an extra kick.
- Make sure to have all the ingredients prepared and ready to go before you start cooking, as Pad Thai comes together quickly once you start stir-frying.
Serving: 4
Cooking time: 30 minutes
Cost: $6-8
Instructions
- Cook the rice noodles according to package instructions until they are al dente. Drain and set aside.
- In a small bowl, whisk together the tamarind paste, soy sauce, brown sugar, and lime juice to make the sauce.
- In a large wok or skillet, heat the vegetable oil over medium-high heat.
- Add the minced garlic and diced tofu, and stir-fry for 2-3 minutes until the tofu is slightly golden.
- Add the julienned carrots and bell peppers, and stir-fry for another 2-3 minutes until the vegetables are slightly softened.
- Push the vegetables and tofu to one side of the pan, and crack the eggs (if using) on the other side. Scramble the eggs until they are cooked through.
- Add the cooked rice noodles, bean sprouts, and green onions to the pan, and toss everything together.
- Pour the sauce over the noodles and vegetables, and toss to coat everything evenly.
- Cook for another 2-3 minutes until the noodles are heated through and the sauce has thickened.
- Stir in the chopped peanuts.
- Garnish with fresh cilantro and serve hot with lime wedges on the side.
Ingredients
- 8 oz rice noodles (flat or thin)
- 1/2 cup tofu, diced
- 2 cloves garlic, minced
- 1/2 cup bean sprouts
- 1/2 cup carrots, julienned
- 1/2 cup bell peppers, julienned
- 2 green onions, sliced
- 2 eggs (optional for a vegan version)
- 2 tbsp vegetable oil
- 2 tbsp tamarind paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1/4 cup chopped peanuts
- Fresh cilantro for garnish
- Lime wedges for serving
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