Easy and Delicious Vegetarian Pad Thai

Name: Easy and Delicious Vegetarian Pad Thai
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 8 ounces dried rice noodles (pad thai noodles, linguini-width), or enough for 2 people; 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; 2 1/4 teaspoons tamarind paste, or to taste; 1/2 to 1 teaspoon chili sauce, or to taste, or 1/8 to 3/4 teaspoon chile flakes; 3 to 4 tablespoons peanut or coconut oil; 4 cloves garlic, minced; 3 tablespoons diced onion; 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 large eggs or 1/2 cup soft tofu; 2 to 3 cups bean sprouts; 2 green onions, sliced; 1/4 cup chopped unsalted dry-roasted peanuts or cashews, divided; 1/3 cup fresh cilantro, for garnish; 2 wedges lime, plus more to taste and for garnish

A simple vegetarian pad thai features a flavorful homemade sauce, easily made vegan by omitting the eggs.

⭐ 4.2 (113 reviews) Prep: 15 minCook: 16 minTotal: 31 minYields: 2 servings

Category Tags:

Dinner Entree Lunch Side Dish

Cuisine Tags:

Thai

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Ingredients

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
2 1/4 teaspoons tamarind paste, or to taste
1/2 to 1 teaspoon chili sauce, or to taste, or 1/8 to 3/4 teaspoon chile flakes

For the Stir-Fry:

3 to 4 tablespoons peanut or coconut oil
4 cloves garlic, minced
3 tablespoons diced onion
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 large eggs or 1/2 cup soft tofu
2 to 3 cups bean sprouts
2 green onions, sliced
1/4 cup chopped unsalted dry-roasted peanuts or cashews, divided
1/3 cup fresh cilantro, for garnish
2 wedges lime, plus more to taste and for garnish

Instructions

Start boiling water for rice noodles.
Cook 8 ounces rice noodles 4-6 minutes until limp but still firm, then drain and rinse with cold water.
Combine 3 tablespoons brown sugar, 1/4 cup vegetable stock, 3 1/2 tablespoons soy sauce, 3/4 tablespoon tamarind paste, and 1/2 to 1 teaspoon chile sauce; stir well and set aside.
Heat a wok or large frying pan over medium-high heat. Add 1-2 tablespoons oil, 4 cloves minced garlic, and 3 tablespoons diced onion; stir-fry for 1 minute.
Add 3-4 heads baby bok choy and 2-3 tablespoons stock or white wine; stir-fry for 2 minutes until bright green and slightly softened.
Push cooked ingredients aside, add 1/2 tablespoon oil to the center. Add 1-2 eggs (if used) and scramble briefly.
Add drained noodles and 1/3 of the sauce to the pan, adding more oil if dry. Stir-fry for 1-2 minutes, tossing to combine all ingredients.
Gradually add the remaining sauce, continuing to stir-fry for 3-6 more minutes until noodles are soft, chewy, and sticky. If using soft tofu, add it with the last of the sauce.
Remove from heat. Stir in 2-3 cups bean sprouts, 2 sliced green onions, and 3/4 of the peanuts. Taste and adjust seasoning with soy sauce, lime juice, or sugar as needed.
Serve the noodles garnished with the remaining peanuts, 1/3 cup fresh cilantro, and lime wedges on the side.

Nutritional Info (per serving)

Calories: 1010 kcal

Carbohydrate: 133 g

Cholesterol: 186 mg

Fiber: 8 g

Protein: 28 g

Saturated Fat: 8 g

Sodium: 2095 mg

Sugar: 28 g

Fat: 42 g

Unsaturated Fat: 0 g