Vegetarian Pad Thai Recipe - Thai style Stir fried Vegetarian Rice Noodle Dish
Thai · Eggetarian · 45 min · 3 servings
Cook It
For the soul.
Key Ingredients
- 100 grams tofu - extra firm
- 100 grams rice noodles - dry
- 1 onion - diced
- 1 teaspoon garlic - minced
- spring onion greens - small bunch
- + 10 more ingredients — see full list below ↓
Order It
For the convenience.
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How to Make Vegetarian Pad Thai Recipe - Thai style Stir fried Vegetarian Rice Noodle Dish at Home
Ingredients (15 items)
- tofu - extra firm— 100 grams
- rice noodles - dry— 100 grams
- onion - diced— 1
- garlic - minced— 1 teaspoon
- spring onion greens - small bunch
- bean sprouts— 100 grams
- whole eggs - scrambled separately with salt and pepper— 2
- tablespoons sesame (gingelly) oil— 2
- lemon - cut into wedges— 1
- roasted peanuts (moongphali) - coarsely chopped— 1/3 cup
- coriander (dhania) leaves - chopped for garnish
- salt and pepper - as needed
- tablespoons soy sauce— 2
- sugar— 1 tablespoon
- red chilli flakes— 1/2 teaspoon
Step-by-Step Instructions
- 1
To begin making Vegetarian Pad Thai Recipe, first drain the tofu and place it on a plate
- 2
In order to remove the excess liquid from it, place another plate over it and top it with a heavy weight
- 3
Set this aside until the tofu is drained out completely
- 4
In a pot, bring some water to a boil, to cook the noodles
- 5
When it begins to boil, add the noodles to it, turn the heat off and allow the noodles to remain in the hot water for about 7 minutes till soft
- 6
Drain them and set aside for later use
- 7
In a small bowl whisk together the soya sauce, sugar and red pepper flakes and keep the sauce aside for later use
- 8
Next, place a non stick skillet or wok on high heat
- 9
Add a tablespoon of oil and add onions
- 10
Stir fry vigorously until the onions turn brown
- 11
Cut the pressed tofu in bite size cubes and add them into the wok
- 12
Cook for couple of minutes or until slightly brown
- 13
Stir in the garlic, scallions, bean sprouts, salt and pepper to taste and stir-fry the vegetables for a couple of minutes on high heat so they cook but remain crunchy
- 14
Add the scrambled eggs into the vegetable tofu mixture and stir to combine
- 15
At this stage, turn off the heat on the wok
- 16
Pour in the the prepared soy sauce mixture over the veggies and toss so that everything is well coated
- 17
Transfer this mixture into a bowl
- 18
Next, in the same skillet heat another tablespoon oil and add the noodles into it
- 19
Stir fry for two minutes and then return the vegetable mixture to the skillet
- 20
Saute until mixed well
- 21
Transfer the Vegetarian Pad Thai to the serving bowl
- 22
Squeeze lime, garnish with chopped peanuts and cilantro and serve
- 23
Serve the Vegetarian Pad Thai along with Sweet Corn Vegetable Soup Recipe for a wholesome dinner
