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Veggie Pad Thai

December 2, 2009

Veggie Pad Thai

Thai food is an absolute favourite and this dish is a real crowd pleaser; I often whip it up for friends and family and there is never any left over. I must admit we also love to eat it often as an evening meal; it is just so delicious. So quick and easy; make sure you have all ingredients at hand before you start to cook as it comes together very quickly!! For a vegan option simply omit the eggs.

Veggie Pad Thai

Preparation time: 20 – 25 mins // Serves 4

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  • 250g (9 oz) thick rice noodles
  • 250g (9 oz) firm tofu
  • 2 tbs flour
  • 1 tsp powdered vegetable stock
  • 3 tbs peanut or vegetable oil
  • 4 garlic cloves
  • 2 large free range eggs (omit if vegan)
  • ¼ cup vegetable stock
  • 3 tbs lime juice
  • 1 tbs palm sugar (brown sugar if palm sugar is unavailable)
  • 2 tbs soy sauce
  • 1 tsp diced fresh chilli
  • ½ cup roughly chopped roasted unsalted peanuts
  • 2 – 3 cups fresh snow peas or bean sprouts
  • 4 spring onions, trimmed and sliced diagonally

to serve

  • lime or lemon wedges
  • extra chopped peanuts and sliced spring onions to sprinkle on top

Prepare the noodles following the packet instructions; rinse thoroughly under cold water (this will stop them from sticking together) and set aside to drain.

Dice the tofu into cubes and lightly dust in the flour and powdered vegetable stock. Fry in 1½ tbs of the oil until crisp and golden. Remove from pan and set aside on absorbent paper.

In the same pan fry the beaten eggs (if using) until soft and fluffy; remove from heat and set aside.

Heat the remaining oil in the same pan and fry the garlic until fragrant and soft; add the noodles and toss until coated in oil. Add the vegetable stock, lime juice, palm sugar, tamari or soy sauce and chilli.

Toss well and gently mix through all the ingredients without breaking up the noodles too much.

Add the tofu, eggs and peanuts and continue to gently toss the noodles; add the snow peas or beansprout and spring onions. Toss further until the snow peas or bean sprouts just begin to cook.

Remove from heat and serve immediately topped with peanuts and fresh spring onions and wedges of lemon or lime on the side.

{ This recipe was inspired by Linda McCartney’s Pad Thai }

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  • Sali January 15, 2010 at 10:53 am

    Good onya Trudy all looks GREAT!! Rhi sent me the link and I think ur very inspiring Lots of love 2 u and Cam

  • Mum February 25, 2010 at 8:26 pm

    We had this at Tim’s and it was delicious I will definitely be making this again.

  • Ben March 4, 2010 at 2:32 am

    delicious, i added onion (no spring onions in the house), carrots and a red capsicum. great recipe, so tasty! very authentic even without the nasty fish sauce and egg.

  • Veggie num num : Veggie Pad Thai (update) May 16, 2011 at 12:13 pm

    […] posted a recipe for Vegetarian Pad Thai all the way back in the very early days of Veggie num num and I have to say it’s still a dish we […]

  • Carmel February 12, 2012 at 8:17 am

    Sensational recipe! So yummy and easy to make. This is so much better than pad Thai from the local Thai restaurant. Thanks for sharing this recipe.