Vegetarian Pad Thai
The world's best and only vegetarian Pad Thai recipe you have to know! Pad Thai Noodles with fried eggs, umami sauce, and peanut sprinkle!
Soak rice noodles according to the package instructions. Drain and wash under running cold water. → How I soak them: Place rice noodles in a deep dish, pour over with boiling water, let them soak for 8-10 minutes (check what the label says), drain, wash with cold water, and let the excess water drain over a sieve. Keep in mind that the cooking time/method can vary between brands.
Mix sauce ingredients in a small bowl.
Heat a large skillet or wok with 1 tbsp of oil. Add tofu, onion, garlic, and red pepper flakes, stir-fry for 5 minutes.
Add in noodles and sauce, cook until almost all liquid is absorbed. Transfer into a bowl.
Add 1 tbsp of oil and the eggs into the same skillet. Scramble slightly and let them cook until almost through (approx. 3-5 minutes). Add back in the bowl with noodles, bean sprouts, and scallion. Toss vigorously and let it cook for another few minutes until the bean sprouts and scallions are soft.
Serve in bowls. Decorate with chopped peanuts, lime wedges, red chili flakes, and more bean sprouts (optional).
Tamarind Paste: Is an essential ingredient for authentic Pad Thai. Don't skip! You can buy it online, in every Asian market, or at the Asian aisle in major supermarkets.
Vegan: Skip the eggs!
Gluten-Free: Use gluten-free soy sauce, also known as Tamari. All other ingredients are gluten-free.
Leftovers can be stored for up to two days in the refrigerator.
Calories: 669kcal | Carbohydrates: 84g | Protein: 22g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 164mg | Sodium: 1692mg | Potassium: 559mg | Fiber: 7g | Sugar: 31g | Vitamin A: 446IU | Vitamin C: 14mg | Calcium: 173mg | Iron: 4mg