Best 6 Vegetarian Phad Thai Recipes

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**Vegetarian Pad Thai: A Taste of Thailand Made Simple and Satisfying**

Pad Thai is a classic Thai dish known for its vibrant flavors and the harmonious blend of textures. This vegetarian version captures the essence of the original, offering a symphony of flavors and a delightful textural experience. With a medley of colorful vegetables, the signature sweet and tangy sauce, and the chewy rice noodles, this dish is a feast for both the eyes and the palate.

The recipe section of this article presents two variations of the vegetarian Pad Thai: a traditional version and a simplified version for those short on time. Both recipes are packed with flavor and capture the authentic taste of Pad Thai, making it an ideal dish for vegetarians, vegans, and anyone looking for a delicious and satisfying meal. So, gather your ingredients and prepare to embark on a culinary journey to the heart of Thailand with this delectable vegetarian Pad Thai.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

No meat? No problem! This recipe hits all the sweet, sour and umami notes of the classic dish. It also comes together very quickly once you get the heat going. As such, be sure to have all your ingredients cut and measured and your sauce mixed before you start cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 16

5 ounces flat rice stick noodles (linguine size)
2 tablespoons packed brown sugar
2 tablespoons tamarind paste or tamarind concentrate (see Cook's Note)
1 to 3 tablespoons sriracha (depending on desired heat level)
1 tablespoon lime juice
1 tablespoon low-sodium soy sauce
2 tablespoons vegetable oil
1 cup cubed extra-firm tofu (1-by-1/2-inch cubes)
1 shallot, thinly sliced
1 large egg, lightly beaten
1/2 red bell pepper, cut into thin strips
1 cup mung bean sprouts
3 thin scallions, cut diagonally into 1-inch pieces (see Cook's Note)
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime wedges, for serving

Steps:

  • For the noodles: Cook the noodles according to the package instructions.
  • For the sauce: Stir together the brown sugar, tamarind, sriracha, lime juice and soy sauce in a small bowl until well combined.
  • For the stir fry: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Push the tofu and shallots to the side, allowing the excess oil to drip down into the middle of the skillet.
  • Add the beaten egg to the middle of the skillet and cook, stirring occasionally and chopping to break it up, until cooked through, about 30 seconds. Add the peppers and cook just to soften slightly, about 2 minutes. Add the cooked noodles, bean sprouts, scallions and sauce to the skillet. Combine the tofu and egg into the ingredients and stir-fry, coating the ingredients with the sauce, and simmer to thicken, 3 to 5 minutes.
  • Pile the stir fry onto a serving plate and top with the peanuts and cilantro. Serve immediately with lime wedges.

QUICK VEGGIE PAD THAI



Quick Veggie Pad Thai image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 20

12 ounces pad thai noodles (thin rice noodles)
1/2 cup low-sodium soy sauce
1/2 cup brown sugar
1/4 cup smooth peanut butter
2 tablespoons fish sauce
2 tablespoons chile garlic sauce
3 limes, zested and juiced
4 scallions, sliced thin, whites and greens separated
4 cloves garlic
3 tablespoons minced fresh ginger
1/4 cup peanut oil
1 cup sliced cremini mushrooms
1 cup sliced shiitake mushrooms
1 small bunch asparagus, cut into 1-inch segments
1 large red bell pepper, sliced thin
1 large egg, beaten
1 cup bean sprouts, rinsed
1/2 cup chopped unsalted peanuts
1/4 cup fresh cilantro
Sriracha for serving, optional

Steps:

  • Place the noodles in a large bowl and completely cover with boiling water. Allow them to soak and soften while you prepare the sauce and vegetables, checking and tossing the noodles occasionally to separate them and see when they are ready (they will still have a bit of a bite), 6 to 7 minutes. Drain and rinse under cold water.
  • For the sauce: Combine the soy sauce, brown sugar, peanut butter, fish sauce, chile garlic sauce, lime zest and juice in a blender, along with the whites of the scallions, garlic and ginger. Blend to combine, 15 to 20 seconds. Set aside.
  • Heat the peanut oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Next, throw in the asparagus and red bell pepper, cooking for another minute or two. Push the veggies to the outer edge of the skillet and add the egg, stirring in the center of the skillet until the eggs scramble, then mix in with the vegetables. To ensure the vegetables keep their color and crunch, remove the vegetable-egg mixture from the skillet with a slotted spoon and set aside.
  • Add the noodles and the sauce to the hot skillet and stir to combine. Allow to come to a boil and cook, tossing to coat completely and allowing the sauce to thicken slightly, 1 to 2 minutes. Add the vegetables back to the skillet and carefully toss to combine. If the sauce is too thick, add 1/4 to 1/2 cup hot water. Remove the skillet from the heat and toss in the bean sprouts. Taste and adjust the seasoning. Transfer to a serving bowl and garnish with the chopped peanuts, cilantro, reserved scallion greens and as much sriracha as your heart desires.

VEGETARIAN PHAD THAI



Vegetarian Phad Thai image

This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London. It's a little sweeter than the Phad Thai dishes I've tried in the U.S. Raw cabbage and/or carrots may also be served on the side.

Provided by SKLIMCZAK

Categories     World Cuisine Recipes     Asian     Thai

Time 1h40m

Yield 8

Number Of Ingredients 18

1 pound dried rice noodles
2 tablespoons vegetable oil
4 eggs, beaten
2 tablespoons peanut oil
1 ½ cups peanut butter
⅓ cup water
⅓ cup soy sauce
1 cup milk
1 ¼ cups brown sugar
⅓ cup lemon juice
2 tablespoons garlic powder
1 tablespoon paprika
cayenne pepper to taste
1 pound mung bean sprouts
1 cup shredded carrots
¼ cup chopped green onions
½ cup chopped, unsalted dry-roasted peanuts
1 lime, cut into wedges

Steps:

  • Submerge the rice noodles in a large bowl of hot water for about an hour.
  • Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
  • In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
  • Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.

Nutrition Facts : Calories 830.4 calories, Carbohydrate 103.6 g, Cholesterol 95.4 mg, Fat 39.4 g, Fiber 7 g, Protein 23.6 g, SaturatedFat 8.1 g, Sodium 998.8 mg, Sugar 44.1 g

VEGETARIAN PAD THAI



Vegetarian Pad Thai image

Skip takeout and make a delicious vegetarian or vegan pad thai at home. The simple stir-fry recipe uses a homemade pad thai sauce and adds bok choy.

Provided by Darlene Schmidt

Categories     Dinner     Entree     Lunch     Side Dish

Time 31m

Yield 2

Number Of Ingredients 19

8-ounces dried rice noodles (pad thai noodles, linguini-width, or enough for 2 people)
For the Pad Thai Sauce:
3 tablespoons brown sugar (or more to attain sweet-sour balance)
1/4 cup vegetable stock (or faux chicken stock)
3 1/2 tablespoons soy sauce (or wheat-free soy sauce)
3/4 tablespoon tamarind paste (to taste)
1/2 to 1 teaspoon chile sauce (to taste, or 1/8 to 3/4 teaspoon chile flakes)
For the Stir-Fry:
3 to 4 tablespoons oil
4 cloves garlic (minced)
3 tablespoons onion (diced)
3 to 4 heads baby bok choy or 1 regular bok choy cut into large dice
2 to 3 tablespoons vegetable stock (or white wine)
1 to 2 eggs (or 1/2 cup soft tofu)
2 to 3 cups bean sprouts
2 green onions (sliced)
1/4 cup peanuts (or cashews; chopped unsalted, dry-roasted; divided)
Garnish: 1/3 cup fresh cilantro
Garnish: 2 wedges lime (plus more to taste)

Steps:

  • Gather the ingredients.
  • Bring a pot of water to boil over high heat. Dunk in rice noodles and stir with a fork to separate.
  • 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.
  • Combine the pad thai sauce ingredients 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 too sour. Set aside.
  • Warm a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons of the oil plus garlic and onion. Stir-fry for 1 minute to release the fragrance.
  • Add bok choy plus enough stock or white wine to keep ingredients frying nicely. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
  • Push the ingredients aside and add 1/2 tablespoon more of the oil to the center of the wok/pan. Add the egg (if using-don't add the alternative soft tofu quite yet) and stir-fry briefly to scramble.
  • If the pan is dry, push the ingredients aside and add a little more of the 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 2 utensils and a gently tossing motion (like tossing a salad).
  • 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.
  • Switch off the heat and add bean sprouts, green onions, and 3/4 of the nuts. 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.
  • To serve, scoop noodles onto a serving platter. Sprinkle with remaining chopped nuts and fresh cilantro. Add wedges of fresh-cut lime on the side to be squeezed over just before eating.

Nutrition Facts : Calories 1010 kcal, Carbohydrate 133 g, Cholesterol 186 mg, Fiber 8 g, Protein 28 g, SaturatedFat 8 g, Sodium 2095 mg, Sugar 28 g, Fat 42 g, ServingSize 2 portions (2 servings), UnsaturatedFat 0 g

VEGETARIAN PAD THAI



Vegetarian Pad Thai image

This vegetarian pad Thai recipe gets its tangy-sweet flavor and flush of heat from a sauce of tamarind pulp, soy sauce, brown sugar, and Sriracha.

Provided by Lillian Chou

Yield 4 to 6 servings

Number Of Ingredients 16

12 ounces dried flat rice noodles (¼ inch wide; sometimes called pad Thai or banh pho)
3 tablespoons tamarind (from a pliable block)
1 cup boiling-hot water
½ cup light soy sauce
¼ cup packed light brown sugar
2 tablespoons Sriracha
1 bunch scallions
4 large shallots
1 (14- to 16-ounce) package firm tofu
1½ cups peanut or vegetable oil
6 large eggs
4 garlic cloves, finely chopped
2 cups bean sprouts (¼ pound)
½ cup roasted peanuts, coarsely chopped
Lime wedges, cilantro sprigs, Sriracha (for serving)
Equipment: an adjustable-blade slicer; a well-seasoned 14-inch flat-bottomed wok

Steps:

  • Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
  • Meanwhile, make sauce by soaking tamarind pulp in boiling-hot water in a small bowl, stirring occasionally, until softened, about 5 minutes. Force mixture through a sieve into a bowl, discarding seeds and fibers. Add soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved.
  • Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.
  • Cut shallots crosswise into very thin slices with slicer.
  • Rinse tofu, then cut into 1-inch cubes and pat very dry.
  • Heat oil in wok over medium heat until hot, then fry half of shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl. Reserve shallot oil and spread fried shallots on paper towels. (Shallots will crisp as they cool.) Wipe wok clean.
  • Reheat shallot oil in wok over high heat until hot. Fry tofu in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon. Pour off frying oil and reserve.
  • Lightly beat eggs with ¼ teaspoon salt. Heat 2 tablespoons shallot oil in wok over high heat until it shimmers. Add eggs and swirl to coat side of wok, then cook, stirring gently with a spatula, until cooked through. Break into chunks with spatula and transfer to a plate.
  • Heat wok over high heat until a drop of water evaporates instantly. Pour in 6 tablespoons shallot oil, then swirl to coat side of wok. Stir-fry scallions, garlic, and remaining uncooked shallots until softened, about 1 minute.
  • Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and 1½ cups sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
  • Stir in additional sauce if desired, then stir in eggs and transfer to a large shallow serving dish.
  • Sprinkle pad Thai with peanuts and fried shallots and serve with lime wedges, cilantro sprigs, and Sriracha.

Tips:

  • Use wide rice noodles: These are the traditional noodles for pad Thai, and they soak up the sauce well.
  • Soak the noodles before cooking: This will help them cook evenly.
  • Use a well-seasoned wok: This will help prevent the noodles from sticking.
  • Cook the noodles in batches: This will help prevent them from clumping together.
  • Add the sauce gradually: This will help prevent the noodles from becoming too soggy.
  • Use fresh vegetables: This will give the pad Thai a brighter flavor.
  • Add protein of your choice: Tofu, chicken, or shrimp are all popular options.
  • Serve with lime wedges and crushed peanuts: These are traditional garnishes for pad Thai.

Conclusion:

Pad Thai is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With a few simple ingredients and a little bit of planning, you can create a delicious and authentic pad Thai that will impress your friends and family. So next time you're looking for a new vegetarian dish to try, give this pad Thai recipe a try. You won't be disappointed!

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