The Best Vegetarian Pad Thai Recipe

I tried countless vegetarian Pad Thai recipes after falling in love with the dish on my first visit to Bangkok.  This one is my favourite.

Ingredients:
1 tablespoon whole unsalted peanuts
2 tablespoons oil
175g/6oz tofu, diced
2-3 cloves of garlic, chopped
125g/4oz egg noodles cooked and rinsed in cold water.
½ a medium carrot, grated
2 tablespoons distilled white vinegar or Chinese rice vinegar
2 tablespoons soy sauce
2 eggs
3 teaspoons of sugar
3 spring onions, sliced
ground black pepper to taste
125g/4oz bean sprouts


Method:
1. Roast the peanuts in a frying pan over a medium heat until nicely browned. Shake the pan regularly so that the nuts do not burn.  Allow to cool for a few minutes then place on a chopping board, cover with greaseproof paper and crush with a rolling pin.  Set aside.

2. Heat a wok and add 2 tablespoons of the oil. When the oil is hot, add the tofu and fry, stirring until golden brown on all sides.

3. Add the garlic, noodles, carrot, vinegar, sugar and soy sauce, stirring continuously.

4. Push the contents of the wok to one side, leaving a space into which to break the eggs. Break the yolks and stir around, gradually incorporating the noodle mixture.

5. Add the rest of the ingredients. Cook for 2-3 minutes, stirring and shaking the wok all the time.

6. To serve: heap the noodle mixture on to a plate and sprinkle with the peanuts and remaining spring onion.


I hope you enjoy this vegetarian pad thai recipe.  Check out my other easy dinner recipes too.

 

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