Recipe: Perfect Vegetarian Pad Thai

Vegetarian Pad Thai. Rainbow Vegetarian Pad Thai with a simple five ingredient Pad Thai sauce - adaptable to any veggies you have on hand! This is a simple pad thai loaded with crisp vegetables and zesty flavor. This authentic Pad Thai for vegetarian and vegan Thai food lovers is also perfect for those who want a lighter noodle dish without the meat.

Crispy pan-seared tofu is your protein, and salt takes the place of fish sauce for a vegetarian spin on this favorite takeout dish. This super simple pad Thai is fast enough for a weeknight dinner. This meatless pad Thai is made with tender scrambled eggs. You can cook Vegetarian Pad Thai using 17 ingredients and 10 steps. Here is how you cook that.

Ingredients of Vegetarian Pad Thai

1. It's 2 of garlic cloves.
2. It's 1 of fresh coriander leaves.
3. You need 1/2 of onion, sliced.
4. You need 1 of freshly roasted peanuts.
5. It's 1 of lime (3/4 sqeezed; 1/4 wedge).
6. Prepare 2 tbsp of fish sauce.
7. It's 1 tbsp of sugar.
8. You need 1 tbsp of soy sauce.
9. It's 1/2 cup of water.
10. It's 1 of rice noodles.
11. It's 1/2 cup of sprouted chickpeas.
12. Prepare 2 of eggs.
13. It's 1/2 of chili.
14. Prepare 1 of spring onion.
15. It's 1 of celery stalk.
16. Prepare 1/2 of carrot.
17. Prepare 1 tbsp of olive oil, extra virgin.

For even more protein, add some crispy tofu just before serving. Spicy Vegetable Pad Thai is gluten free, vegetarian & given a spicy kick from the red curry paste, Sriracha & sliced jalapeños! Pad Thai. if you've got a pad, put it under your ass for after eating this meal. The Vegetarian Pad Thai is a simple and quick dish to make but is one of those dishes that has to be made fresh.

Vegetarian Pad Thai step by step

1. Roast peanuts for 15 min at 180°.
2. Mix sauce: water, sugar, lime juice, soy sauce, fish sauce..
3. Finely chop garlic.
4. Slice onion, Julianne carrots, slice spring onion, slice celery, rinse chickpea sprouts, slice chili..
5. Place dry noodles in boiling water to soften - 5min.
6. Heat olive oil in wok, and brown garlic for 30sec. Add onion slices and cook for a minute..
7. Move everything to the sides and crack both eggs into the center. Break the yokes. Fry..
8. Add carrots, celery, chili slices, sauce, 1/2 the roasted peanuts. Stir until noodles are soft and everything is coated, liquid is gone..
9. Add spring onion slices and chickpea sprouts. Stir another minute or 2..
10. Garnish with fresh coriander, remainder of roasted peanuts and lime wedge. Serve..

The vegetables, sauces and noodles all stir. This is probably the most popular noodle dish on Thai restaurant menus. In Thailand, each street vendor sells a unique version of this wonderfully aromatic. Pad Thai was the first Thai dish I ever tried while dining out. For years after that I gobbled the stuff, eventually expanding my horizons That was when I learned that Pad Thai is typically not vegetarian.

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