If take out-containers are piling up in your recycling bin, this might be a sign to explore cooking your favorite dish at home! Thailand's national dish and a top choice on takeout menus, making vegetarian pad thai from scratch is easier than you might expect. This pad thai recipe is perfect for vegetarian and vegan Thai food lovers or anyone that wants a lighter noodle dish without the meat. The homemade tamarind-chile sauce is what really gives pad thai its signature flavor; the combination of sweet, sour, and a hint of spice will delight your mouth with each bite.
Although it requires several ingredients, many are quite common to have on-hand these days. Once all the ingredients are assembled, this easy stir-fry recipe comes together quickly.
Where to Buy Tamarind Paste
- Tamarind paste is sold in a jar or plastic container. Since the paste is strong and condensed, one jar will last a long time. Tamarind paste can be found in many Asian food stores, and you might have great luck buying tamarind paste from Indian grocers. It can also be purchased online fairly easily.
Avoid Mushy Noodles
- You'll see that the recipe calls for the noodles to be drained when they're just a little more toothsome than al dente and rinsed in cold water to stop them from cooking further. This step is important to ensure the finished noodles hold their shape during stir-frying and don't end up mushy.
"A classic pad thai that comes together quickly after you prep all of the ingredients. Add some cubed tofu towards the end for extra protein. Don't forget the lime—it really makes the dish pop." —Laurel Randolph
Ingredients
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8 ounces dried rice noodles (pad thai noodles, linguini-width), or enough for 2 people
For the Pad Thai Sauce:
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3 tablespoons brown sugar, or more to attain sweet-sour balance
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1/4 cup vegetable stock, or faux chicken stock
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3 1/2 tablespoons soy sauce, or wheat-free soy sauce
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2 1/4 teaspoons tamarind paste, or to taste
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1/2 to 1 teaspoon chili sauce, or to taste, or 1/8 to 3/4 teaspoon chile flakes
For the Stir-Fry:
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3 to 4 tablespoons peanut or coconut oil
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4 cloves garlic, minced
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3 tablespoons diced onion
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3 to 4 heads baby bok choy or 1 regular bok choy, cut into large dice
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2 to 3 tablespoons vegetable stock or white wine
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1 to 2 large eggs or 1/2 cup soft tofu
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2 to 3 cups bean sprouts
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2 green onions, sliced
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1/4 cup chopped unsalted dry-roasted peanuts or cashews, divided
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1/3 cup fresh cilantro, for garnish
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2 wedges lime, plus more to taste and for garnish
Steps to Make It
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Gather the ingredients.
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Bring a pot of water to boil over high heat. Dunk in 8 ounces rice noodles and stir with a fork to separate.
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Cook 4 to 6 minutes, just until noodles are limp but still too firm to eat (a little firmer than al dente). Then drain and rinse with cold water.
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Combine 3 tablespoons brown sugar, 1/4 cup vegetable stock, 3 1/2 tablespoons soy sauce, 3/4 tablespoon tamarind paste and 1/2 to 1 teaspoon chile sauce in a cup, stirring well to dissolve sugar and tamarind. Note that this sauce should have a very strong-tasting flavor: sour-sweet first, followed by salty and spicy. Add more sugar if it's too sour. Set aside.
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Warm a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil, four cloves minced garlic and 3 tablespoons diced onion. Stir-fry for 1 minute to release the fragrance.
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Add 3 to 4 heads of baby bok choy and 2 to 3 tablespoons stock or white wine to keep ingredients frying nicely. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
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Push the ingredients aside and add 1/2 tablespoon oil to the center of the wok/pan. Add 1 to 2 eggs (if using—don't add the alternative soft tofu quite yet) and stir-fry briefly to scramble.
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If the pan is dry, push the ingredients aside and add a little more oil to the middle. Add the drained noodles and 1/3 of the pad thai sauce. Stir-fry everything together for 1 to 2 minutes using two utensils and a gently tossing motion (like tossing a salad).
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Keep the heat between medium-high and high, reducing if noodles begin to stick or burn.
Continue adding sauce and stir-frying for 3 to 6 more minutes, or until all sauce is added and noodles are soft but still chewy and deliciously sticky. If using soft tofu, add it with the last of the sauce; it will break up and be distributed throughout the dish, just as the egg would.
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Switch off the heat and add 2 to 3 cups bean sprouts, 2 sliced green onions, and 3/4 of the peanuts. Toss and taste test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, add a little more sugar.
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To serve, scoop noodles onto a serving platter. Sprinkle with remaining chopped peanuts and 1/3 cup fresh cilantro. Add 2 wedges of fresh-cut lime on the side to be squeezed over just before eating.
How to Store
If there's any leftover vegetarian pad thai, enjoy it eaten cold or heat it quickly and gently. Store it in a sealed container and refrigerate; it will keep for about three or four days.
Feeling Adventurous? Try This:
- Pack in the Protein- This vegetarian pad thai offers lots of protein in the form of eggs (or soft tofu for vegans) and chopped nuts. You can easily incorproate meat, as well.
- Go Gluten-Free- Because it's made with rice noodles, it can also be made gluten-free by choosing a wheat-free soy sauce.
- Vote for More Veg- Vegetables are not strictly part of traditional pad thai, but this recipe adds some bok choy, which tastes yummy with the noodles and makes this dish even more nutritious. Sub in broccoli, cabbage or add them alongside the bok choy if you're feeling it!
- Bulk it Up- For a heartier dish toss in cubed, firm tofu or sautéed mushrooms towards the end of cooking.
Nutrition Facts (per serving) | |
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1010 | Calories |
42g | Fat |
133g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings: 2 | |
Amount per serving | |
Calories | 1010 |
% Daily Value* | |
Total Fat 42g | 54% |
Saturated Fat 8g | 39% |
Cholesterol 186mg | 62% |
Sodium 2095mg | 91% |
Total Carbohydrate 133g | 48% |
Dietary Fiber 8g | 29% |
Total Sugars 28g | |
Protein 28g | |
Vitamin C 82mg | 411% |
Calcium 329mg | 25% |
Iron 6mg | 36% |
Potassium 1465mg | 31% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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