Vegetarian Pad Thai

Closeup of pad Thai, a Thai dish made from ric...

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Apart from Indian food, Thai food is popular in our household since it can be easily made as a vegetarian dish. I have made red and green curries earlier and they came out pretty well. But, when I tried Pad Thai, the most popular Thai dish, it turned out to be a bummer.

It might have been because I used egg noodles the first time round.(I had only those at home). Also, I had the Pad Thai paste from Authentic Thai and I used that as my only curry base. Personally, I did not like the taste of it since it did not taste like restaurant style Pad Thai. So, this time round I changed  a few, no! a lot of things. I added tamarind paste and soy sauce apart from the pad thai paste . According to authentic recipes of pad thai that I have seen, that is all the flavour required. You could also add radishes. I added some mushrooms for added taste. Let me warn you that I am cheating here by using the store-bought paste. 😉

1/2 packet dried thin/flat rice noodles
1 tablespoon tamarind paste
1 cup water
2 tbsp soy sauce
Authentic Thai “Pad Thai” paste
1 tbsp chili sauce
4 tbsp Jaggery/brown sugar
1 package firm tofu
3 garlic cloves, finely chopped
1/2 cup bean sprouts
1/4 cup mushrooms
1/2 red onion
1/4 cup broccoli(as much as you like)
1/2 cup roasted peanuts, coarsely chopped
1/2 bell pepper chopped


1. Soak noodles in a large bowl of warm water until softened, 30-40 minutes. Drain and set aside.

2. Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Add soy sauce, Jaggery, and chili sauce, stirring until jaggery has dissolved.

3. Cut onions into long slices. You can also add shallots if you like. Cut 1/2 of the Tofu into 1-inch cubes and pat dry.

4. Heat oil in wok over medium heat until hot,fry tofu and then set aside, then fry onions over high heat, stirring frequently, until golden-brown, 8 to 12 minutes. Add garlic and bell pepper and stir fry.

5. Lightly beat eggs with 1/4 teaspoon salt. Heat 2 tablespoons oil in wok over high heat until it heats up. Add eggs and swirl to coat side of the wok, then cook, stirring gently with a spoon, until cooked through. Break into chunks and transfer to a plate. You could make a scrambled tofu instead like I did.

6. Add noodles and stir-fry over medium heat for 3 minutes. Add bean sprouts,mushrooms,broccoli 4 teaspoons of Authentic pad thai  sauce and the tamarind sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender ,for about 5 minutes. Add salt as desired.

9. Stir in more sauce if desired, Transfer to a wide soup dish, sprinkle the dish with the roasted peanuts and serve.

Here’s the final result. The image was not very good. Sorry about that. Maybe next time 🙂  I added some lettuce for some colour.


5 thoughts on “Vegetarian Pad Thai

  1. The only problem I have with this
    posting is that I am so hungry after
    viewing it… Thank you for sharing
    your wonderful recipe…

    No Riddles, Just a Wicked Recipe

    Androgoth 🙂

  2. Pingback: Nouilles stir-fry pad thaï – pad thai goong sod | CUISINE THAI

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