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Vegetarian Pad Thai

A close-up of a white bowl filled with delicious vegetarian Pad Thai, featuring rice noodles, crispy tofu cubes, bean sprouts, peanuts, and green onions.
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A homemade vegetarian Pad Thai recipe that balances sweet, sour, and savory flavors with chewy rice noodles, tofu, and crunchy peanuts.

Ingredients

Scale
  • 8 ounces dried flat rice noodles
  • 1 tablespoon vegetable oil, plus more for cooking tofu
  • 8 ounces firm or extra-firm tofu, pressed and cubed
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 2 large eggs, lightly beaten (optional, omit for vegan)
  • 1 cup bean sprouts
  • 1/4 cup chopped fresh chives or scallions
  • 1/4 cup roasted peanuts, crushed
  • Lime wedges, for serving
  • For the Sauce:
  • 3 tablespoons tamarind paste
  • 3 tablespoons soy sauce (or vegetarian fish sauce)
  • 2 tablespoons palm sugar (or brown sugar)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sriracha or chili garlic sauce (optional)

Instructions

  1. Soak rice noodles in hot water according to package directions until pliable but not mushy. Drain well.
  2. While noodles soak, prepare the sauce: In a small bowl, whisk together tamarind paste, soy sauce, palm sugar, rice vinegar, and sriracha (if using). Set aside.
  3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden brown on all sides. Remove tofu from skillet and set aside.
  4. Add a little more oil to the skillet if needed. Add minced garlic and sliced shallot, and stir-fry for about 30 seconds until fragrant.
  5. Push garlic and shallots to one side of the skillet. If using eggs, pour beaten eggs onto the empty side and scramble until just cooked.
  6. Add the drained noodles and the prepared sauce to the skillet. Toss well to coat the noodles evenly. Cook for 2-3 minutes, stirring constantly, until noodles are tender and sauce has thickened slightly.
  7. Add the cooked tofu, bean sprouts, and chives (or scallions) to the skillet. Toss everything together for another minute until bean sprouts are slightly wilted.
  8. Serve immediately, topped with crushed peanuts and lime wedges on the side.

Notes

  • For a vegan version, omit the eggs.
  • Adjust the sweetness, sourness, and spice level of the sauce to your preference.
  • Ensure your rice noodles are not over-soaked, as they will continue to cook in the skillet.

Nutrition

Find it online: https://blissbatter.com/vegetarian-pad-thai-recipe/