Vegetarian Pad Thai

Vegetarian Pad Thai


87 people made this

About this recipe: A simple, yet delicious take on the traditional Thai noodle dish. Rice noodles are stir-fried with peanut sauce, carrots, beansprouts and scrambled egg.


Serves: 8 

  • 450g dried rice noodles
  • 2 tablespoons vegetable oil
  • 4 eggs, beaten
  • 2 tablespoons groundnut oil
  • 385g peanut butter
  • 75ml water
  • 75ml soy sauce
  • 250ml milk
  • 275g dark brown soft sugar
  • 75ml lemon juice
  • 2 tablespoons garlic granules
  • 1 tablespoon paprika
  • cayenne pepper to taste
  • 450g beansprouts
  • 110g grated carrots
  • 4 tablespoons chopped spring onions
  • 75g chopped, unsalted dry-roasted peanuts
  • 1 lime, cut into wedges

Prep:20min  ›  Cook:20min  ›  Extra time:1hr soaking  ›  Ready in:1hr40min 

  1. Cover the rice noodles in a large bowl of hot water for about 1 hour.
  2. Pour 1/2 tablespoon of oil into a large frying pan and add eggs. Scramble into medium-sized pieces and transfer to plate. Set aside.
  3. In a saucepan, mix together groundnut oil, peanut butter, water, soy sauce, milk, dark brown soft sugar and lemon juice. Season with garlic granules and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
  4. Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large frying pan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes.
  5. Stir in peanut sauce, sprouts, carrots, spring onions, peanuts and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.

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