Best 3 Vegetarian Pad Thai Recipes

Pad Thai is a popular Thai noodle dish that is typically made with shrimp, chicken, or tofu. However, it is also possible to make a delicious vegetarian version of this dish. Vegetarian pad Thai is a great way to enjoy the flavors of this classic dish without the meat. It is also a healthy and filling meal that is perfect for a quick and easy dinner. With a few simple ingredients and a little bit of time, you can easily make a delicious vegetarian pad Thai at home.

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

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:

Soak rice noodles: Before cooking, soak rice noodles in warm water for 10-15 minutes or according to package instructions. This will soften them and make them easier to cook.
Use a large skillet: Pad Thai is a stir-fried dish, so it's important to use a large skillet that will allow you to easily toss the noodles and vegetables.
Cook the noodles in batches: If you're making a large batch of Pad Thai, cook the noodles in batches to prevent them from sticking together.
Use high heat: Pad Thai is traditionally cooked over high heat, so make sure your skillet is hot before adding the noodles and vegetables.
Don't overcook the noodles: Pad Thai noodles should be cooked al dente, so only cook them for a few minutes until they're tender but still have a slight bite to them.
Use a variety of vegetables: Pad Thai is a great way to use up leftover vegetables. Some popular vegetables to use include carrots, bell peppers, broccoli, and snap peas.
Make sure your sauce is flavorful: The sauce is what makes Pad Thai so delicious, so make sure it's flavorful and well-balanced. Use a combination of sweet, sour, and salty ingredients to create a sauce that's both complex and satisfying.

Conclusion:

Pad Thai is a delicious and easy-to-make dish that's perfect for a quick and healthy meal. With a few simple ingredients and a little bit of time, you can create a delicious Pad Thai that will rival your favorite takeout. So next time you're looking for a quick and easy weeknight meal, give Pad Thai a try. You won't be disappointed!