Vegetarian Pad Thai Recipe - Thai style Stir fried Vegetarian Rice Noodle Dish
A eggetarian Thai recipe with tofu - extra firm, rice noodles - dry, onion - diced. Ready in 45 min, serves 3.
Curated byChatchai Siri🇹🇭
Instructions
23 steps- 1
To begin making Vegetarian Pad Thai Recipe, first drain the tofu and place it on a plate
tofu - extra firm(100 grams) - 2
In order to remove the excess liquid from it, place another plate over it and top it with a heavy weight
whole eggs - scrambled separately with salt and pepper(2) - 3
Set this aside until the tofu is drained out completely
tofu - extra firm(100 grams) - 4
In a pot, bring some water to a boil, to cook the noodles
rice noodles - dry(100 grams) - 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
rice noodles - dry(100 grams) - 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
spring onion greens - small bunchwhole eggs - scrambled separately with salt and pepper(2)salt and pepper - as neededtablespoons soy sauce(2)sugar(1 tablespoon)red chilli flakes(1/2 teaspoon) - 8
Next, place a non stick skillet or wok on high heat
- 9
Add a tablespoon of oil and add onions
onion - diced(1)spring onion greens - small bunch - 10
Stir fry vigorously until the onions turn brown
onion - diced(1)spring onion greens - small bunch - 11
Cut the pressed tofu in bite size cubes and add them into the wok
tofu - extra firm(100 grams)lemon - cut into wedges(1) - 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
garlic - minced(1 teaspoon)bean sprouts(100 grams)whole eggs - scrambled separately with salt and pepper(2)salt and pepper - as needed - 14
Add the scrambled eggs into the vegetable tofu mixture and stir to combine
tofu - extra firm(100 grams)whole eggs - scrambled separately with salt and pepper(2)lemon - cut into wedges(1) - 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
tablespoons soy sauce(2) - 17
Transfer this mixture into a bowl
lemon - cut into wedges(1) - 18
Next, in the same skillet heat another tablespoon oil and add the noodles into it
rice noodles - dry(100 grams)lemon - cut into wedges(1) - 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
whole eggs - scrambled separately with salt and pepper(2)roasted peanuts (moongphali) - coarsely chopped(1/3 cup)coriander (dhania) leaves - chopped for garnish - 23
Serve the Vegetarian Pad Thai along with Sweet Corn Vegetable Soup Recipe for a wholesome dinner
whole eggs - scrambled separately with salt and pepper(2)
Rate this recipe
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Vegetarian Pad Thai Recipe - Thai style Stir fried Vegetarian Rice Noodle Dish
A eggetarian Thai recipe with tofu - extra firm, rice noodles - dry, onion - diced. Ready in 45 min, serves 3.
Curated byChatchai Siri🇹🇭
Estimated Nutrition Highlights
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Directions
23 steps- 1
To begin making Vegetarian Pad Thai Recipe, first drain the tofu and place it on a plate
tofu - extra firm(100 grams) - 2
In order to remove the excess liquid from it, place another plate over it and top it with a heavy weight
whole eggs - scrambled separately with salt and pepper(2) - 3
Set this aside until the tofu is drained out completely
tofu - extra firm(100 grams) - 4
In a pot, bring some water to a boil, to cook the noodles
rice noodles - dry(100 grams) - 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
rice noodles - dry(100 grams) - 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
spring onion greens - small bunchwhole eggs - scrambled separately with salt and pepper(2)salt and pepper - as neededtablespoons soy sauce(2)sugar(1 tablespoon)red chilli flakes(1/2 teaspoon) - 8
Next, place a non stick skillet or wok on high heat
- 9
Add a tablespoon of oil and add onions
onion - diced(1)spring onion greens - small bunch - 10
Stir fry vigorously until the onions turn brown
onion - diced(1)spring onion greens - small bunch - 11
Cut the pressed tofu in bite size cubes and add them into the wok
tofu - extra firm(100 grams)lemon - cut into wedges(1) - 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
garlic - minced(1 teaspoon)bean sprouts(100 grams)whole eggs - scrambled separately with salt and pepper(2)salt and pepper - as needed - 14
Add the scrambled eggs into the vegetable tofu mixture and stir to combine
tofu - extra firm(100 grams)whole eggs - scrambled separately with salt and pepper(2)lemon - cut into wedges(1) - 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
tablespoons soy sauce(2) - 17
Transfer this mixture into a bowl
lemon - cut into wedges(1) - 18
Next, in the same skillet heat another tablespoon oil and add the noodles into it
rice noodles - dry(100 grams)lemon - cut into wedges(1) - 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
whole eggs - scrambled separately with salt and pepper(2)roasted peanuts (moongphali) - coarsely chopped(1/3 cup)coriander (dhania) leaves - chopped for garnish - 23
Serve the Vegetarian Pad Thai along with Sweet Corn Vegetable Soup Recipe for a wholesome dinner
whole eggs - scrambled separately with salt and pepper(2)
Rate this recipe
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