Vegetarian Pad Thai Recipe

Looking for an easy vegetarian pad thai recipe? Learn how to make vegetarian pad thai using healthy ingredients.


Submitted by stuescher

Makes 2 servings



add noodles! Modified from here: http://thaifood.about.com/od/vegetarianthairecipes/r/padthaiveg.htm

Recipe Ingredients for vegetarian pad thai

3 oz firm tofu
1 egg
4 green onions
1/2 c carrots
1/2 c parsnip
1 t canola oil
3 cloves garlic, minced
1 tsp. grated ginger
2 c brocolli
2 1/2 T Tamarind Sauce
1/4 c vegetable broth
3 tbsp. soy sauce
1 t peanut butter
1/3 tsp. cayenne pepper
3 tbsp. brown sugar
1/8 tsp. ground white pepper

Recipe Directions for vegetarian pad thai

  1. Bring a pot of water to a boil and switch off heat. Soak noodles in the hot water for 4-6 minutes, or until limp but still too firm to eat. Drain and rinse with cold water. Tip: Noodles must be under-cooked at this stage in order to come out right (they will finish cooking later when they are stir-fried).

  2. Combine 'pad Thai sauce' ingredients in a cup, stirring well to dissolve the paste and sugar (note that if your tamarind paste is thick, only add 1 Tbsp. If thin/runny, add 1.5 Tbsp). Note that this sauce should have a very STRONG-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.

  3. Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus the white parts of the green onion (reserve the rest for serving), garlic, galangal/ginger, and chili. Stir-fry 1 minute to release the fragrance.

  4. Add the bok choy plus stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.

  5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the egg (if using) and stir-fry briefly to scramble.

  6. If pan is dry, push ingredients aside and add a little more oil to the middle. Add the drained noodles and 1/3 of the sauce. Stir-fry everything together 1-2 minutes using 2 utensils and a gently tossing motion (like tossing a salad). Keep heat between medium-high and high, reducing if noodles begin to stick or burn. Keep adding sauce and continue stir-frying in this way 3-6 more minutes, or until sauce is gone and noodles are soft but still chewy ('al dente') and a little sticky.

  7. Switch off heat and add the bean sprouts, folding them into the hot noodles. Taste-test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, sprinkle over a little more sugar.

  8. To serve, scoop noodles onto a serving platter. Sprinkle with reserved green onion, coriander, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and enjoy!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).

Categories

Main Dish

Nutrition Facts
Serving Size 408.4g
Amount Per Serving
Calories
309
Calories from Fat
88
% Daily Value*
Total Fat
9.8g
15%
Saturated Fat
1.7g
9%
Trans Fat
0.0g
Cholesterol
82mg
27%
Sodium
2022mg
84%
Potassium
996mg
28%
Total Carbohydrates
47.2g
16%
Dietary Fiber
9.4g
38%
Sugars
25.8g
Protein
14.4g
Vitamin A 151% Vitamin C 193%
Calcium 23% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in dietary fiber
  • High in manganese
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • Very high in sugar
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