Spread the love

Vegetarian Pad Thai – Quick Recipes for Dinner

Alright, friends, I have to tell you: this Vegetarian Pad Thai recipe is my absolute go-to when I want something quick, colorful, and packed with those bold, tangy flavors that make your taste buds dance. If you’ve ever been intimidated by making Pad Thai at home, you’re in for a treat—because this version skips the fuss without losing any of that classic zing. The chewy rice noodles, crunchy peanuts, and that perfectly balanced sauce create such an addictive combo. And trust me, with just a few simple pantry staples, you can whip this up faster than ordering takeout (and way healthier!). Ready to dive in? Let’s get cooking!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Main Dish:

8 ounces rice noodles (about 1/4 inch wide)
2 tbsp vegetable oil
2 cloves garlic, minced
1 cup firm tofu, cubed
2 eggs, lightly beaten
1 cup shredded carrots
1 cup bean sprouts
3 green onions, sliced
1/3 cup crushed roasted peanuts
1 lime, cut into wedges (for serving)

For the Sauce / Garnish:

3 tbsp tamarind paste
3 tbsp soy sauce
2 tbsp brown sugar
1 tbsp rice vinegar
1 tsp chili flakes (optional, adjust to taste)

How I Make It

Step 1:

Start by soaking your rice noodles in warm water for about 8-10 minutes until they’re soft but still have a bit of bite. Be careful not to over-soak; you want to finish cooking them in the pan to prevent mushiness.

Step 2:

Whisk together the tamarind paste, soy sauce, brown sugar, rice vinegar, and chili flakes in a small bowl to make your signature Pad Thai sauce. Give it a taste – it should be a perfect blend of sweet, tangy, and a little heat.

Step 3:

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Toss in the tofu cubes and cook until golden on all sides, about 4-5 minutes.

Step 4:

Push tofu to the side and pour in the beaten eggs. Scramble gently until just set, then mix with tofu.

Step 5:

Add the drained noodles and pour the sauce over the top. Toss everything together quickly but gently so the noodles get evenly coated. Let it cook for another 2-3 minutes to absorb the flavors.

Step 6:

Finally, stir in the shredded carrots, bean sprouts, and green onions for crunch and freshness. Serve with a generous sprinkle of crushed peanuts and lime wedges on the side for squeezing. Your perfect veggie Pad Thai is ready!

Variations & Tips

Swap tofu for tempeh or extra-firm seitan for a different protein texture.
Feel free to add more veggies like bell peppers or snap peas for extra color.
Want it spicier? Double the chili flakes or add a dash of Sriracha when serving.
If you don’t have tamarind paste, a mix of lime juice and a little soy sauce can work as a substitute.
Use crushed peanuts or cashews—both add a lovely crunch and nutty flavor.
For gluten-free, ensure soy sauce is tamari or gluten-free labeled.

How I Like to Serve It

This Vegetarian Pad Thai shines on a cozy weeknight dinner table paired with a crisp cucumber salad for freshness. It also makes a fantastic lunch the next day—just pack the sauce separately to keep everything perfectly textured! In warmer months, I love serving it chilled as a noodle salad topped with extra lime and herbs.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet with a splash of water to loosen the noodles and keep them from drying out.

Closing: This easy and vibrant vegetarian Pad Thai always brings that perfect balance of flavors and textures that feel like a warm hug on a plate.