Vegetarian Pad Thai Noodles

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 2

No meat? No problem! This vegetarian Pad Thai noodle recipe will surprise you with the combination of umami, sweet, and sour notes we love so much about the classic dish. The noodles cook very quickly, once you heat the pan. So, we recommend prepping all the ingredients ahead of time and setting them out near the stove to ensure uninterrupted cooking.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Noodles

140 g flat rice noodles (linguine size)

Sauce

2 tbsp. l. brown sugar
2 tbsp tamarind paste or concentrate*
1-3 tbsp Sriracha sauce (to taste)
1 tbsp lime juice
1 tbsp. lightly salted soy sauce

Stir-fry

2 tablespoons of vegetable oil
1 cup extra-firm tofu, cut into 2.5 x 1 cm cubes
1 shallot, thinly sliced
1 large egg, lightly beaten
Half a sweet red pepper, cut into strips
1 cup mung bean sprouts
3 thin green onions, cut diagonally into 2 cm pieces.
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
Lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rice noodles, tamarind, tofu, sweet pepper, green onions, bean sprouts, eggs, lime, Peanut, brown sugar, Sriracha sauce, soy sauce

Cooking the dish according to the recipe:

Noodles: Cook noodles according to package directions.

Sauce: In a small bowl, whisk together brown sugar, tamarind, Sriracha sauce, lime juice, and soy sauce until smooth.
Heat vegetable oil in a large nonstick skillet over medium heat. Add the tofu and shallots and cook, stirring occasionally, until golden brown, 4-5 minutes.

Set the tofu and shallots aside, allowing any excess oil to drip into the center of the pan.

Add the beaten egg to the center of the pan and cook, stirring occasionally to break up any lumps, until set, about 30 seconds. Add the peppers and cook until slightly softened, about 2 minutes.
Add the cooked noodles, bean sprouts, green onions, and sauce to the pan. (If you have thick green onions, halve them lengthwise and then slice them.)

Combine tofu and egg with remaining ingredients and cook, stirring, until coated and sauce thickens, 3 to 5 minutes.
Transfer the stir-fry to a serving platter and sprinkle with peanuts and cilantro. Serve immediately with lime wedges.

Note *

Tamarind paste is a puree without seeds or fibers. If using tamarind concentrate, dissolve it in 1 tablespoon of hot water.