Vegetarian Pad Thai Recipe
A vegetarian version of the popular Thai noodles dish - Pad Thai. Made from scratch at home and with step by step images.
Ingredients
- 200 grams flat narrow rice noodles
- 1 tablespoon peanut oil or any oil you have in hand
- 1 cup julienne vegetables carrots, beans, red onions
- 1/4 cup cubed tomato or 1 small tomato
- 1 teaspoon minced garlic
- 1 egg
- 1.5 tablespoon Thai soy sauce dark or light is fine
- 1/4 cup bean sprouts
- 1 tablespoons roasted crushed peanuts
- 1 teaspoon red chilli flakes
- 2 tablespoons mix chopped spring onion and coriander leaves
- 1/2 lime juiced
- 1/2 teaspoon sugar
Instructions
- First important step is to prep and keep all your ingredients ready. Then it’s just a matter of adding everything in one by one.
- Prepare the noodles per packet instructions. Mine were instant noodles so I had to immerse the noodles in boiling water for 3 mins and transfer to a colander to drain the remaining water.
- Heat oil in a wok and add the garlic, onions, carrot, beans, and tomatoes.
- Saute on high heat until the vegetables are beginning to turn soft. Lower heat.
- Push the vegetables to the side of the wok and break the egg in, if using. Let it cook for a bit and then lightly scramble it without making the pieces too tiny.
- Add the cooked noodles and mix well to incorporate.
- Increase heat to high and add the soya sauce and sugar.
- Saute to combine well. Then throw in the spring onions and coriander leaves, bean sprouts, peanut powder, and chilli flakes.
- Mix again until the noodles and the vegetables look combined and cooked through.
- Turn off the flame and squeeze the lime juice.
- Add more coriander leaves for garnish and mix again.
- All done! Serve pad thai noodles hot for best flavour.
Notes
- The flavours in pad thai noodles are largely determined by personal taste so don't be afraid to experiment. Add and subtract ingredients till you find your personal balance in flavour
- Make sure to buy the right kind of ingredients for best results