Create your favourite Asian takeout at home thanks to this speedy vegetarian pad thai recipe. Filled with crunchy nuts and tofu, you’ve got yourself a family dinner hit.
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 250g dried rice noodles
- 2 tbs soy sauce
- 1 tbs tamarind puree
- 1 tbs brown sugar
- 2 tbs lime juice
- 1 tbs sesame oil
- 2 garlic cloves, crushed
- 1 small red chilli, thinly sliced
- 1 small red onion, thinly sliced
- 1 red capsicum, seeded, sliced
- 1 medium carrot, thinly sliced
- 1 bunch broccolini, chopped
- 100g snow peas, thinly sliced lengthways
- 2 Coles Australian Free Range Eggs, lightly beaten
- 1 cup (80g) bean sprouts, trimmed
- Coriander leaves, to serve
- Spring onions, thinly sliced, to serve
- Chopped roasted peanuts, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the noodles in a large heatproof bowl and pour over enough boiling water to cover. Set aside for 10 mins or until tender. Drain well.
Step 2
Combine the soy sauce, tamarind, sugar and lime juice in a small bowl and set aside.
Step 3
Meanwhile, heat the oil in a wok or large frying pan over high heat. Add the garlic and chilli and stir-fry for 30 secs or until fragrant. Add the onion, capsicum, carrot and broccolini and stir-fry for 5 mins or until the vegetables are tender.
Step 4
Add the snow peas and egg and stir-fry for 2 mins or until the egg is cooked. Add the noodles, bean sprouts and soy sauce mixture and stir-fry for 1-2 mins or until the liquid has been absorbed.
Step 5
Divide the pad Thai among serving plates and top with coriander leaves, spring onions and peanuts to serve.
Veg pad thai recipe
Pad thai is one of the most frequently ordered take-away dishes across Australia, often out-ranking deep fried fast food and even butter chicken curry. The delicious noodle dish is loved across the globe, and is commonly recognised as a Thai street food, but some researchers believe the origins of the meal are more likely to be Chinese than Thai. The words pad thai translate roughly to ‘thai-style fried noodles’ but of its signature ingredients, including peanuts, bean sprouts, egg and rice noodles, the only one native to Thailand is dry chilli. Some speculate the dish was introduced to Thailand in the 1930s by the late Prime Minister Plaek Pibulsonggram in an attempt to build a national identity and to provide a meal that was inexpensive and nutritious. It’s believed that his government distributed the recipe and even incentivised street vendors to make and sell the dish. However it came to be, the one certainty is what an easy and delectable dinner pad thai makes – even for vegetarians. This veg pad thai recipe is proof.
Time saving
It’s not often that re-creating your favourite take-out meal at home is quicker than ordering in, but when it comes to this vegetarian pad thai there’s a good chance you’ll beat the delivery person. Filled with fresh, nutrient-rich vegetables as well as some pantry staples such as sugar and soy sauce, you can have dinner ready to serve in under 40 minutes and with only five steps to follow. The best part? The fuss-free cooking process doesn’t require any elaborate tools or equipment and only needs a couple of dishes, so the clean-up is just as fast. For gluten-free guests and family members, double check the label on the rice noodles and swap out the soy sauce for tamari. If you’re looking for a vegan pad thai recipe, simply leave out the egg and add in silken tofu for its egg-like texture.
Proteins
Most traditional pad thai recipes include a protein of either prawns, pork or chicken. Even without meat, the dish is rarely vegetarian because of the common use of fish sauce and shrimp paste. Thankfully, this healthy pad thai recipe will show you how to make a vegetarian pad thai without any fishy business. It can be easily tailored to include your own favourite selection of vegetables, but using leafy greens such as broccoli, bean sprouts and snow peas you can boost that protein intake with ease. Adding some tofu is another great way to introduce some protein to the meal, and is a perfect substitute for both vegetarians and vegans. All you’ll need to do is chop up about a cup of firm tofu into small bite-sized cubes and fry them off before you cook the veg.
Now get cooking
With a recipe this healthy and easy, there’s a good chance your local Thai take away shop is about to forget your regular order. If you’re on the search for more easy vegetarian meals, try this vegetarian tikka masala or this cheat’s chickpea korma curry that’s just as quick to whip up.
FAQs
Vegetarian pad thai
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 250g dried rice noodles
- 2 tbs soy sauce
- 1 tbs tamarind puree
- 1 tbs brown sugar
- 2 tbs lime juice
- 1 tbs sesame oil
- 2 garlic cloves, crushed
- 1 small red chilli, thinly sliced
- 1 small red onion, thinly sliced
- 1 red capsicum, seeded, sliced
- 1 medium carrot, thinly sliced
- 1 bunch broccolini, chopped
- 100g snow peas, thinly sliced lengthways
- 2 Coles Australian Free Range Eggs, lightly beaten
- 1 cup (80g) bean sprouts, trimmed
- Coriander leaves, to serve
- Spring onions, thinly sliced, to serve
- Chopped roasted peanuts, to serve
Description
Create your favourite Asian takeout at home thanks to this speedy vegetarian pad thai recipe. Filled with crunchy nuts and tofu, you’ve got yourself a family dinner hit.
Method
Step 1
Place the noodles in a large heatproof bowl and pour over enough boiling water to cover. Set aside for 10 mins or until tender. Drain well.
Step 2
Combine the soy sauce, tamarind, sugar and lime juice in a small bowl and set aside.
Step 3
Meanwhile, heat the oil in a wok or large frying pan over high heat. Add the garlic and chilli and stir-fry for 30 secs or until fragrant. Add the onion, capsicum, carrot and broccolini and stir-fry for 5 mins or until the vegetables are tender.
Step 4
Add the snow peas and egg and stir-fry for 2 mins or until the egg is cooked. Add the noodles, bean sprouts and soy sauce mixture and stir-fry for 1-2 mins or until the liquid has been absorbed.
Step 5
Divide the pad Thai among serving plates and top with coriander leaves, spring onions and peanuts to serve.