VEGETARIAN PAD THAI RECIPE / VEGETABLE PAD THAI RECIPE / THAI FOOD RECIPES / VEGETARIAN THAI FOOD RECIPES / THAI RICE FLAT NOODLE RECIPES / NOODLES RECIPES / VEGETARIAN RECIPES / THAILAND FOOD / INTERNATIONAL RECIPES / HOW TO MAKE PAD THAI ? / PAD THAI SAUCE / EASY PAD THAI RECIPES / LUNCH BOX RECIPES / DINNER RECIPES / TAKE OUT STYLE PAD THAI RECIPE / WORK LUNCH BOX RECIPES / STIR FRY NOODLES /RESTAURANT STYLE PAD THAI RECIPES / CARRY OUT STYLE PAD THAI / TAKE OUT STYLE THAI FOOD RECIPES
I love Thai food! Who doesn’t? I think its because of all that vibrant flavors perfectly balanced with sweet, spicy, sour & salty makes it so remarkably appetizing. Its like your taste buds go alive with each and every bite…. I can’t say more! Seriously..if you haven’t tasted thai food , then you got to try it sometime! Given a chance to pick a restaurant for dining or take out, my first and absolute favorite pick would be Thai and can have it pretty much any time of the day! Coming to our recipe.. Pad Thai / Phat thai or Phad Thai is a stir-fried rice noodle dish commonly served as a street food in Thailand almost like a national dish, primarily sauteed rice noodles with eggs, meat & veggies flavored with pad thai sauce and served with lemon wedges and roasted peanuts. To be very honest, there isn’t a dish as Vegetarian Pad thai… all of them include some kind of seafood sauce in it. Vegetarian versions are just made up like a light noodle dish without meat with some sacrifices… I’ve experimented with few sauces that i got from the oriental market to some how balance the taste without sacrificing much of the original taste. You may look for these sauces that i have given or use the substitutes. Again when you use substitutes its still going to taste good but won’t be an exact match or the original.
|Thai Flat Rice Noodles||1/2 packet||Any thick rice noodle or rice fettuccine or plain noodles||Traditionally thick flat type noodle is used, if you cannot find then proceed with regular hakka type noodles.|
|Onion||1 small (sliced)||These are regular sweet spanish onions, they are optional but since this is veg version its adds nice texture to the dish.|
|Carrots||1/2 cup (thin strips)||Any veggie will suit.. carrots for color and sweetness. Broccoli, Sweet pea pods, mushrooms, beans, peas, cabbage..|
|Green peas||1/4 cup|
|Bean sprouts||2 cups||This is a must for this dish, there is no real substitute.||It adds tons of flavor to the dish, skipping means a bold sacrifice on the the taste!|
|Green Onion/ Spring onion||1/2 cup (thin strips)||White parts can go into the dish and green parts for garnish|
|Small onions / Pearl onions||5||Use 2 shallots||Make a thick paste by pounding them together using mortar & pestle or use a mixer or chop them finely.|
|Thai Red chili peppers||2 small||Use fresh red cayenne pepper / ripe green chili|
|Soy Sauce (dark)||2 teaspoons||Dark soy is for color and thickness, you may use light but a little extra.|
|Vegetarian Mushroom sauce||2 Tablespoons||Any stir fry sauce or Chings All in one stir fry sauce ( 1 tablespoon)||Chings all in one sauce is made with oyster mushrooms and is vegetarian.|
|Red Chili paste (pepper sauce)||1 Teaspoon||use Sriracha hot sauce ( 1 teaspoon) or any spicy chili garlic sauce||Red Chili paste has bean oil, red chili, garlic with added spices while Sriracha has red chili, garlic minus the bean and spices.|
|Worcestershire sauce||1 teaspoon||Use 1 Tablespoon of thick tamarind extract + 1 teaspoon of lemon juice + Palm or brown sugar||Traditional Worcestershire sauce includes anchovies but i’ve used Vegan type which includes lemon & tamarind and Molasses. (This is actually a substitute for fish sauce)|
|Peanut oil||1 Tablespoon||Canola oil / refined oil|
|Palm Sugar||1 teaspoon||Use dark or light brown sugar or 1/2 teaspoon plain white sugar||Palm sugar gives immense taste, brown sugar gives caramelized color|
|Roasted peanuts||1 Tablespoon||Use them as whole or pounded or powdered.|
|Salt – absolutely no salt required in this recipe, as all these are fermented sauces and already has enough sodium content.|
|Fresh Coriander – for garnish , Extra Bean Sprouts – for garnish, Extra green onions – for garnish ,|
|From Tofu – This is can be added instead of meat, well my family doesn’t like these except me and i had to make it without them. If you want you quick fry these tofu cubes in oil and add them to the dish.|
Bring a pot of water to boil over high heat. Dunk the rice noodles and stir with a fork to separate. Just follow packet directions to cook – I cooked mine for about 5 minutes. They should be limp but firm to eat. Rinse them in cold water and keep them ready. Keep all your veggies all cut and ready. Line up all your sauces, sugar, fried tofu if using any of those. Combine small onion, garlic and thai red chili in a stone mortar and pound to make a thick paste and keep them aside.
Heat a wok or large frying pan and keep the heat over medium high. Heat up the oil and add the onion garlic chili paste and quick fry. Immediately followed by sliced onion, carrots, green peas & some of the bean sprouts along with brown sugar and stir- fry for a minute. Add the cooked noodle along with all the sauces and stir fry for 2-3 minutes until all well incorporated. The noddle will begin to stick and sauce may start to caramelize. Keep stir frying for another minute or so and then switch off. You may squeeze little lemon juice now for more tangy & sour flavor (this is optional)Transfer to a plate – garnish with green onion, bean sprouts, roasted peanuts. Decorate with coriander leaves and serve with lemon wedges, crushed peanuts and sprouts!
1. Here are the links for all the sauces (click on them for pictures and hunt in any local Asian markets.
- RED CHILI PEPPER SAUCE – Caravelle Pepper Sate Sauce (Tia Chieu Sate)
- SRIRACHA SAUCE
- CHING’S ALL IN ONE SAUCE
- DARK SOY SAUCE
- VEGETARIAN STIR FRY SAUCE
- WORCESTERSHIRE SAUCE – Vegan & Organic
- THAI FLAT RICE NOODLES – Thick rice sticks or Thai Kitchen Rice Noodles
- FRESH THAI RED CHILI PEPPERS
2. You can still make a veg pad thai with plain Soy sauce + Brown sugar + Lemon juice which is going to taste like any other regular noodle dish with tangy flavor.
3. Absolutely no salt required for this recipe.
4. Toss all the ingredients and taste test, add more soy, sugar or stir fry sauce depending on your taste. Add more sauce for a thick dark version.
5. Add soft tofu if you need soft egg like texture for your pad thai.
6. Add more red chili or pepper paste for extra spicy dish.
7. I have to admit that this dish is not very that healthy except for the vegetables in it but can be made once in a while to make your taste buds dance.
8. Again there isn’t such thing as a vegetarian version for most Thai dishes and I’ve tried my best to replicate the original and think I’ve done some justice! Do let me know your inputs, send in your clicks when you try and shower with Likes & Shares on our FACEBOOK PAGE & GOOGLE PLUS