Vegetarian Pad Thai (update)

I 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 enjoy eating all the time. This is the type of simple vegetarian food I love to prepare when we have guests over for dinner and I want something quick and super tasty to feed everyone. Plus I have to add the announcement of Pad Thai for dinner, is always meet with a resounding “yes please!” here at home.

I have, over time, tweaked the recipe a little so I thought it might be good to share the updated version of Vegetarian Pad Thai for everyone to enjoy. Peppered and fried tofu with crispy fresh greens and the unbeatable combination of Thai style flavours make this vegetarian Pad Thai recipe a real favourite with veggies and non-veggies alike.

A quick and simple vegetarian recipe that’s super easy to prepare on short notice, serve with lots of fresh coriander and lime for a delicious and healthy meal everyone will enjoy!!

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Vegetarian Pad Thai (update)

Preparation time: 25 mins // Serves 4

  • 300g (10½ oz) thick rice noodles
  • 300g (10½ oz) firm tofu
  • 2 tbs cornflour (cornstarch)
  • ¼ tsp white pepper
  • ¼ tsp salt flakes
  • ¼ tsp cayenne pepper (optional)
  • 4 tbs peanut or vegetable oil
  • 2 free range eggs (optional/for a non-vegan version)
  • 1-2 fresh chillies, minced
  • 2 kaffir lime leaves, finely sliced
  • 1 tsp tamarind paste
  • 1 tbs palm sugar, grated (brown sugar if palm sugar is unavailable)
  • 2 tbs soy sauce
  • 3 tbs lime juice
  • 2 tbs water
  • ½ cup roughly chopped roasted unsalted peanuts
  • 1 cup fresh snow peas
  • 2 cups bean sprouts
  • 4 spring onions, trimmed and sliced diagonally

to serve

  • fresh lime wedges
  • extra chopped peanuts
  • lots of roughly chopped fresh coriander

Prepare the noodles following the packet instructions; rinse thoroughly under cold water, set aside.

Combine the cornflour with the white pepper, salt flakes and cayenne pepper (if using), toss in the cubed tofu with a small squeeze of lime juice, tossing coat the tofu evenly in the cornflour mixture.

Heat about 2 tablespoons of peanut oil in a wok or frying pan, fry the tofu over a medium/high heat, shaking the wok frequently until the tofu is golden on all sides, remove from the wok and set aside on absorbent paper.

If adding eggs whisk the two eggs quickly and fry in the hot wok with a little oil for 1 minute until just cooked. Remove from the wok and set aside.

Heat another 2 tablespoons of oil in the same wok, over a medium heat add the minced chilli, kaffir lime leaves, tamarind paste, grated palm sugar and soy sauce, toss quickly allowing the sugar to dissolve.

Add the prepared noodles with the lime juice and 2 tablespoons of water, continue to toss the noodles over a medium/high heat, add the prepared tofu (and egg if using), toss well and then add the peanuts, snow peas, beansprouts and spring onions, tossing well until heated through.

Remove from heat and serve immediately topped with fresh coriander, extra peanuts and with wedges of lime on the side.

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