Vegetarian Pad Thai Recipe
Vegetarian Pad Thai, made with rice noodles, crispy tofu, and fresh vegetables in a savory sauce is so flavorful and easy to make!
Servings: 4 servings
Ingredients
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice plus more for serving
- 1 tablespoon sriracha
- 1 tablespoon hoisin sauce
- ½ cup water
- 1 8-ounce package pad thai rice noodles
- 1 14-ounce block extra firm tofu pressed and cut into ½-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons avocado oil divided
- 1 small red onion thinly sliced
- 4 scallions sliced, whites and greens divided
- 2 cups green cabbage shredded
- 2 eggs beaten
- ½ cup peanuts crushed, for serving
Instructions
- Mix together brown sugar, soy sauce, lime juice, sriracha, hoisin sauce, and water. Set aside.
- Bring a large pot of water to a boil. When the water reaches a boil, add rice noodles and cook until al dente, about 5 minutes. Drain, rinse under cold water and set aside.
- Toss the tofu cubes and cornstarch in a medium bowl until well-coated. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add tofu and stir-fry for 5 to 7 minutes, or until the tofu is lightly golden brown on all sides. Remove from the pan with a slotted spoon and set aside.
- In the same pan over medium-high heat, add red onion, the whites of the scallions and shredded cabbage and stir-fry for 2 to 3 minutes or until the onion starts to char slightly and the cabbage has wilted.
- Add in blanched noodles and fried tofu and cook for 1 to 2 minutes.
- Push the noodles to one side of the pan and add eggs to the empty space. Cook the eggs until lightly scrambled, then stir to combine with the noodles.
- Add sauce to pan and stir fry until the noodles absorb most of the liquid, about 2 minutes.
- Serve topped with lime wedges, crushed peanuts, and green scallion tops.
Notes
- My Top Tip: Don't be afraid of cooking with high heat. When I learned this recipe in a restaurant kitchen, the food was literally on fire! The chef told me that fast, super high heat was what added all the flavor, so make sure you're turning up the heat on your own kitchen stove.
- Storage: Allow your pad thai to cool to room temperature, then place it in an airtight container in the fridge for up to 4 days. When you're ready to eat, throw your pad thai in a microwave-safe dish, sprinkle a little water to keep it from drying out, and microwave it on high for 1-2 minutes until heated through. If you have a bit more time, you can reheat it on the stovetop at medium heat, stirring occasionally until it's warm.
Nutrition
Calories: 529kcal | Carbohydrates: 69g | Protein: 19g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1156mg | Potassium: 522mg | Fiber: 5g | Sugar: 10g | Vitamin A: 283IU | Vitamin C: 22mg | Calcium: 113mg | Iron: 3mg
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