Best 3 Vegetarian Pad Thai Recipes

Embark on a culinary journey to the vibrant streets of Thailand with our authentic vegetarian pad thai recipes. Discover the perfect balance of sweet, tangy, and savory flavors in every bite of these delightful noodle dishes. We offer a range of recipes, catering to various dietary preferences, including gluten-free and oil-free options.

For those seeking a classic experience, our traditional vegetarian pad thai recipe captures the essence of this beloved dish. With the addition of tofu or tempeh, this recipe delivers a satisfying protein boost. If you prefer a healthier version, try our wholesome whole wheat pad thai recipe, featuring nutritious whole wheat noodles.

For a unique twist, explore our flavorful sweet potato pad thai recipe. This innovative dish combines the natural sweetness of sweet potatoes with the traditional pad thai sauce, creating a harmonious blend of flavors. And for those with gluten sensitivities, our gluten-free pad thai recipe provides a delicious alternative using rice noodles.

For those seeking a vegan option, our oil-free vegan pad thai recipe offers a delectable plant-based alternative. This recipe showcases the power of vegetables and spices, delivering a satisfying and guilt-free meal.

Indulge in the vibrant flavors of Thailand with our carefully curated vegetarian pad thai recipes. From classic to innovative, these dishes promise an unforgettable culinary experience. Let's dive into the world of pad thai and explore the tantalizing recipes below.

Here are our top 3 tried and tested recipes!

VEGETARIAN PAD THAI

Vegetarian Pad Thai image

This is a simple pad thai loaded with crisp vegetables and zesty flavor. It's quick, simple, and fresh-tasting. -Colleen Doucette, Truro, Nova Scotia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

6 ounces uncooked thick rice noodles
2 tablespoons packed brown sugar
3 tablespoons reduced-sodium soy sauce
4 teaspoons rice vinegar
2 teaspoons lime juice
2 teaspoons olive oil
3 medium carrots, shredded
1 medium sweet red pepper, cut into thin strips
4 green onions, chopped
3 garlic cloves, minced
4 large eggs, lightly beaten
2 cups bean sprouts
1/3 cup chopped fresh cilantro
Chopped peanuts, optional
Lime wedges

Steps:

Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

Nutrition Facts : Calories 339 calories, Fat 8g fat (2g saturated fat), Cholesterol 186mg cholesterol, Sodium 701mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 4g fiber), Protein 12g protein.

VEGETARIAN PAD THAI

Vegetarian Pad Thai image

This is a non-spicy, vegetarian version of the traditional Thai cellophane noodle dish. Serve on its own for a quick meal, or with a variety of curries for a more elaborate occasion.

Provided by SUE

Categories World Cuisine Recipes Asian Thai

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 (6.75 ounce) package thin rice noodles
2 tablespoons vegetable oil
3 ounces fried tofu, sliced into thin strips
1 clove garlic, minced
1 egg
1 tablespoon soy sauce
1 pinch white sugar
2 tablespoons chopped peanuts
1 cup fresh bean sprouts
1 tablespoon chopped fresh cilantro
1 lime, cut into wedges

Steps:

Place noodles in a heatproof bowl and cover with boiling water. Allow to soak for 5 minutes, until pliable but not mushy. Drain water and set aside.
Heat oil in wok over medium heat. Add garlic, and fry until brown. Add noodles, and fry until heated through. Push to the side.
Break egg into the base of the wok, and mix gently. As it begins to set, break it up and mix it into the noodles. Mix in soy sauce and sugar. Stir in tofu, bean sprouts, peanuts, and cilantro. Remove from heat. Garnish with lime wedges.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 46.8 g, Cholesterol 46.5 mg, Fat 15 g, Fiber 3 g, Protein 9.2 g, SaturatedFat 2.3 g, Sodium 335 mg, Sugar 2.6 g

SUPER YUMMY VEGETARIAN PAD THAI

Super Yummy Vegetarian Pad Thai image

The inspiration for this recipe comes from one of my favorite cookbooks, The Clueless Vegetarian. I made a few adjustments here and there from the original.

Provided by ZephandJubisMom

Categories One Dish Meal

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces dry rice noodles (or similar amount of regular linguine or spaghetti)
2 tablespoons soy sauce (you can use fish sauce if you're not strictly veg.)
1/3 cup lime juice, plus
1 teaspoon lime juice
1/4 cup sugar
2 tablespoons ketchup
1 teaspoon crushed hot red pepper flakes
1/2 cup peanut butter
1/4 cup vegetable oil
2 cups firm tofu, cut into 1/4 inch cubes
1 tablespoon chopped garlic
2 eggs, beaten
2 cups bean sprouts
3 green onions, slivered
2 tablespoons chopped cilantro (optional)

Steps:

If using rice noodles, soak them according to package directions. If using regular pasta, cook, then drain, rinse, and set aside.
In a small bowl, combine the soy sauce, lime juice, sugar, ketchup, crushed red pepper flakes, and peanut butter. Whisk until uniform. Set aside.
Heat the oil in a wok or large skillet. Add the cubed tofu, and fry until golden and beginning to get crisp on all sides. Remove to a bowl, leaving the oil behind.
Add the garlic to the hot oil, cook for 10 seconds, then add the eggs and cook, stirring, until scrambled. Now add the drained noodles to the wok, mix well, and add the soy sauce mixture. Cook, stirring constantly, until the noodles are soft and tender, just a few minutes. You can add up to 1/4 cup of water if the mixture seems too dry.
Stir in bean spouts, green onions, and fried tofu. Fry for a minute or two. Taste for seasoning, adding more lime or chili if desired.
Serve sprinkled with chopped cilantro, additional bean sprouts, and a wedge of lime, if you're feeling fancy.

Tips:

Use wide rice noodles. These noodles are flat and chewy, and they hold the sauce well.
Soak the rice noodles before cooking. This will help them to soften and cook evenly.
Use a wok or large skillet. A wok is the traditional cooking vessel for pad thai, but a large skillet will also work.
Cook the vegetables over high heat. This will help them to stay crisp and colorful.
Add the sauce ingredients in order. This will help the flavors to meld together.
Serve pad thai immediately. This dish is best enjoyed fresh.

Conclusion:

Pad thai is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and tofu, and it is also a good source of protein and carbohydrates. If you are looking for a new and exciting dish to try, I highly recommend pad thai.