Pad Thai - Vegetarian
Submitted by myfon
Vegetarian Pad Thai with rice noodles, scrambled eggs, mung bean sprouts, grated carrots, and crushed peanuts in a tangy lime-fish sauce. Ready in 30 minutes.
YIELD
4 servingsPREP
20 minCOOK
10 minREADY
30 minReal Pad Thai isn’t about drowning noodles in sauce. It’s about balance: sour lime, salty fish sauce, sweet brown sugar, and the sharp bite of fresh chili, all tossed fast in a screaming hot wok with tender rice noodles and crunchy bean sprouts. This vegetarian version nails that balance with grated carrots, scrambled eggs, chopped peanuts, and scallions.
Blanch the mung bean sprouts first, just 30 seconds in boiling water to take the raw edge off while keeping their snap. Then cook the rice noodles in the same water for 3 to 5 minutes until tender but still firm. Rinse them under cool water to stop the cooking and prevent clumping. Have everything prepped and within arm’s reach before you fire up the wok; once stir-frying starts, the whole dish comes together in about 3 minutes.
The wok technique is key. Garlic and chili go in first for just a moment, then the grated carrots stir-fry for one minute. Push the carrots to the sides, pour beaten eggs into the center, and scramble them quickly before they overcook. The sauce goes in next, then the noodles and sprouts get tossed through everything. Finish with peanuts and scallions right before serving.
Pro Tips
- Use ¼-inch wide rice noodles (also called rice sticks); thinner ones will overcook and clump
- Mix the sauce (lime juice, ketchup, brown sugar, fish sauce) ahead so you can pour it in one move
- Substitute soy sauce for fish sauce if you want a fully vegetarian version
- Don’t overcrowd the wok; cook in batches if needed to keep the heat high
Variations
- Vegan: Skip the eggs and use soy sauce instead of fish sauce
- Protein boost: Add cubed firm tofu, seared in the wok before the vegetables
- Extra crunch: Top with crispy fried shallots alongside the peanuts
Ingredients
Directions
*Fish sauce is made from fermented salted fish.
It can be found in Asian food stores and requires no refrigeration after opening.
In a covered pot, bring the water to a rolling boil.
Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds.
Set aside to drain well.
When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm.
Drain the cooked noodles, rinse them under cool water, and set them aside to drain.
Prepare the remaining ingredients and have them near at hand before you begin to stir-fry.
Heat the oil in a wok or large skillet.
Addthe garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots.
Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center.
Pour the beaten eggs into the center and quickly scramble them.
When the eggs have just set, pour in the sauce mixture and stir everything together.
Add the drained rice noodles and mung sprouts, and toss to distribute evenly.
Stir in the peanuts and scallions, and serve at once.
Comments
Oh, I also replace th Fish Sauce with Gluten-Free Tamari or Bragg's Amino-Acids, to make totally vegan!!! I forgot! haha. One can also remove the peanuts to make a totally Allergen FREE version!