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SideChef
Recipes
Dairy-Free
Vegetarian Pad Thai
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16 INGREDIENTS • 13 STEPS • 1HR 30MINS

Vegetarian Pad Thai

Recipe
4.9
7 ratings
This recipe is a vegetarian version of Pad Thai, Thailand’s most famous dish. It’s so flavorful. Even without the most important ingredient, fish sauce, you will still taste the tanginess and sweetness that is needed for Pad Thai. Moreover, adding mushrooms will give a meaty texture to this vegetarian Pad Thai!
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Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com
This recipe is a vegetarian version of Pad Thai, Thailand’s most famous dish. It’s so flavorful. Even without the most important ingredient, fish sauce, you will still taste the tanginess and sweetness that is needed for Pad Thai. Moreover, adding mushrooms will give a meaty texture to this vegetarian Pad Thai!
1HR 30MINS
Total Time
$11.33
Cost Per Serving
Ingredients
Servings
2
us / metric
Rice Noodles
1/2 pckg
Rice Noodles
Fresh Chives
1 3/4 cups
Fresh Chives
Bean Sprouts
1 cup
Bean Sprouts
Firm Tofu
4 oz
Firm Tofu
Shiitake Mushroom
1 1/2 cups
Shiitake Mushrooms
Egg
2
Eggs
Shallot
2
Shallots
Garlic
2 cloves
Garlic
Vegetable Oil
3 Tbsp
Vegetable Oil
Salt
1 pinch
Salt
Lime
1
Lime
cut into wedges
Pad Thai Sauce
Coconut Sugar
1/4 cup
Coconut Sugar
Tamarind Paste
1/3 cup
Tamarind Paste
Soy Sauce
1 Tbsp
Soy Sauce
Toppings
Crushed Red Pepper Flakes
1 tsp
Crushed Red Pepper Flakes
Peanuts
1 Tbsp
Crushed Peanuts
Nutrition Per Serving
VIEW ALL
Calories
802
Fat
30.5 g
Protein
18.7 g
Carbs
121.1 g
Add to plan
logo
Vegetarian Pad Thai
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author_avatar
Tina Sawasdee at SideChef
Lead Culinary Producer🍳🎬 Another food lover! Never say no to CHILIES🌶, LIME, SUGAR AND FISH SAUCE! Find me on instagram @tangy.tina 📸
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Soak the Rice Noodles (1/2 pckg) in room temperature water for about an hour or until the noodles are soft.
step 2
Mince the Garlic (2 cloves). Dice the Shallots (2).
step 3
Chop the Fresh Chives (1 3/4 cups) into 2-inch pieces.
step 4
Remove stem from the Shiitake Mushrooms (1 1/2 cups) and slice.
step 5
Pat dry the Firm Tofu (4 oz) and cut into ¼-inch cubes.
step 6
Make the Pad Thai sauce, mix together Coconut Sugar (1/4 cup), Tamarind Paste (1/3 cup), and Soy Sauce (1 Tbsp).
step 7
Heat Vegetable Oil (3 Tbsp) over high heat wok. Once the oil is hot, add tofu cubes and cook for about 1 minute on all sides until golden brown. Then set the tofu aside and scoop some of the oil out of the wok and save them for later.
step 8
In the same wok over medium-high heat, add mushrooms and a pinch of Salt (1 pinch) then cook for 3 minutes or until they are soft. Then set aside.
step 9
In the same wok over medium-high heat, heat the used oil. Cook garlic and shallot until fragrant.
step 10
Add the Pad Thai sauce, stir for about 2 minutes until the sauce thickens. Then add noodles and use a tong to stir to combine for about 2 minutes.
step 11
Add tofu and mushrooms in, give a little stir to combine then push the noodles to the side of the wok to make space for scrambling the eggs. Cook the Eggs (2) for about 1 minute or until the egg has completely cooked through.
step 12
Add chive and Bean Sprouts (1 cup). Stir in the noodles and mix until combined. Cook for 2 minutes.
step 13
Sprinkle Peanuts (1 Tbsp) on top. Serve with Crushed Red Pepper Flakes (1 tsp) and a Lime Wedge (1).
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Tags
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Dairy-Free
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetarian
Pasta
Tofu & Tempeh
Vegetables
Thai
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