Vegetarian Pad Thai

There are endless pad thai variations to choose from, but this meatless version is worth saving. Our light and fresh vegetarian pad thai recipe features plenty of veggies, including carrots, bean sprouts, green onion and red pepper. As a bonus, it’s also very customizable: Change the veggies or add protein like cubed tofu to make it your own. It’s simple enough to pull together on a weeknight yet special enough for Sunday supper guests.

Considered Thailand’s national dish, pad thai typically features rice noodles stir-fried with shrimp, scrambled eggs, bean sprouts and peanuts. While often prepared in a wok, it can also be made in a large nonstick skillet. If possible, don’t skip the peanuts, which give the stir-fry its iconic nutty flavor.

Ingredients for Vegetarian Pad Thai

• Rice noodles: Dried flat rice noodles, an essential Thai ingredient, can usually be found in the international section of grocery stores or at Asian markets. Some brands also sell noodles specifically for making pad thai. Avoid using thin strands such as vermicelli, which don’t have the same texture as the broader noodles.
• Sauce: A combination of brown sugar, reduced-sodium soy sauce, rice vinegar and lime juice infuses the vegetarian pad thai with its signature sweet and tangy flavors.
• Olive oil: While pad thai recipes often call for a high-smoke point cooking oil such as canola, peanut or vegetable, olive oil works well in this vegetarian recipe.
• Veggies: A rainbow of vegetables—carrots, sweet red pepper, green onions and bean sprouts—makes the pad thai a light and nutrient-packed delight.
• Garlic cloves: The pungent and aromatic flavor of minced garlic complements the sauce’s sweet and tangy notes.
• Eggs: Protein-packed scrambled eggs are a central pad thai component that helps bind the noodle dish together.
• Toppings: A sprinkling of fresh cilantro gives the pad thai a fresh finish, while a squeeze of lime brightens up the dish and cuts through the sauce’s richness. Leave it out if you’re one of the many who dislike cilantro.
• Peanuts: Chopped peanuts are typical of pad thai, adding texture and flavor to the noodle dish. But they’re optional if you’re not a fan, or if you’re allergic.

Directions

Step 1: Prepare the noodles

Prepare the noodles according to the package directions. Drain them, then rinse them well and drain them again.

Editor’s Tip: Don’t overcook the noodles, otherwise they may break apart during stir-frying. You can toss them in some neutral oil to keep them from sticking together before adding them to the pan.

Step 2: Make the sauce

TASTE OF HOME

In a small bowl, mix together the brown sugar, soy sauce, vinegar and lime juice.

Step 3: Stir-fry the veggies

TASTE OF HOME

In a large nonstick skillet, heat the olive oil over medium-high heat. Stir-fry the carrots and pepper until they’re crisp-tender, about three to four minutes. Add the green onions and garlic, and cook and stir for two minutes. Remove the vegetables from the pan.

Step 4: Scramble the eggs

TASTE OF HOME

Reduce the heat to medium. Pour the eggs into the same pan, then cook them, stirring, until no liquid egg remains.

Step 5: Finish the stir-fry

TASTE OF HOME

Stir in the carrot mixture, noodles and sauce. Heat them through.

TASTE OF HOME

Add the bean sprouts and toss to combine. Top with cilantro and, if desired, peanuts. Serve the vegetarian pad thai with lime wedges.

DAN ROBERTS FOR TASTE OF HOME

Vegetarian Pad Thai Variations

• Make it saucier: Double the brown sugar, reduced-sodium soy sauce, rice vinegar and lime juice in the recipe to yield more sauce for a more flavorful pad thai.
• Boost the protein: Cubed and browned tofu is an excellent addition to this stir-fry. Just press the tofu to expel excess water before cooking it. Peeled and deveined shrimp and diced chicken are also tasty ingredients to incorporate if you don’t want your pad thai vegetarian.
• Up the spice level: Stir-fry a diced Thai chili or serrano pepper with the vegetables to add a fiery kick.
• Try different veggies: Not a fan of carrots or bean sprouts? No worries. Swap in shredded zucchini or diced mushrooms rather than doubling the sweet red peppers.

How to Store Vegetarian Pad Thai

While pad thai is best eaten the day it’s made (preferably within a few hours), you can store leftovers in an airtight container in the refrigerator for up to four days. Because the rice noodles can get mushy when frozen, freezing your pad thai isn’t recommended.

How do you reheat vegetarian pad thai?

To reheat vegetarian pad thai, cover it with a moistened paper towel and microwave it, removing it periodically to give it a stir. The paper towel will help rehydrate the rice noodles.

Vegetarian Pad Thai Tips

DAN ROBERTS FOR TASTE OF HOME

How sticky should rice noodles be?

For the best results, don’t let your rice noodles get sticky. This will make them more likely to clump or fall apart when you’re stir-frying them. To prevent them from overcooking, soak them in a bowl of room-temperature water for 10 minutes instead of boiling them. Then, strain the noodles and run your fingers through them. You can also toss them with a little olive oil.

What can you serve with vegetarian pad thai?

Enjoy vegetarian pad thai with other Thai recipes such as tom kha gai (coconut chicken soup) or red curry chicken and vegetables. You can also build a fully meat-free feast of vegetarian pad thai, Moroccan chickpea stew and a hearty Asian lettuce salad.