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Speedy Vegetarian Pad Thai Noodles

15 minutes. Cook
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Pad Thai, a beloved Thai stir-fry dish, has gained international acclaim for its harmonious blend of flavors and textures. While it traditionally features shrimp or chicken, this vegetarian twist promises to be just as flavorful and satisfying. In this recipe, we’ll take you through the steps to create Speedy Vegetarian Pad Thai Noodles, a dish that balances sweet, savory, tangy, and spicy notes to perfection. Perfect for busy weeknights when you crave a quick and delicious meal, this recipe will quickly become a household favorite. Let’s dive into the world of Thai cuisine!

Historical Context: Pad Thai, which literally means “Thai-style stir-fried noodles,” is believed to have originated in Thailand in the mid-20th century. Its creation is often attributed to a government-sponsored campaign to promote Thai nationalism and unify the country. The dish was popularized as a symbol of Thai identity and quickly spread both within Thailand and worldwide due to its incredible flavors.


1. Prepare the Rice Noodles:

  • Place the rice noodles in a large pot or bowl.
  • Cover them with hot water and let them soak for about 8-10 minutes or until they are tender but still slightly firm (al dente).
  • Drain and set aside.

2. Make the Pad Thai Sauce:

  • In a small bowl, whisk together the soy sauce, tamarind paste, brown sugar, and chili paste until well combined.
  • Adjust the chili paste to your preferred level of spiciness.

3. Heat the Wok:

  • Heat the vegetable oil in a wok or large skillet over medium-high heat.

4. Sauté Garlic and Onion:

  • Add the minced garlic and thinly sliced onion to the hot oil.
  • Sauté for about 1-2 minutes until fragrant and the onion begins to soften.

5. Add Vegetables:

  • Add the mixed vegetables to the wok and stir-fry for 2-3 minutes until they start to become tender but are still crisp.

6. Scramble the Eggs:

  • Push the vegetables to one side of the wok and pour the beaten eggs into the cleared space.
  • Allow the eggs to cook for a few seconds undisturbed, then gently scramble them with a spatula until they are just set.

7. Add Noodles and Sauce:

  • Add the drained rice noodles to the wok.
  • Pour the prepared Pad Thai sauce over the noodles and toss everything together.
  • Stir-fry for an additional 3-4 minutes until the noodles are well-coated and heated through.

8. Serve:

  • Divide the Speedy Vegetarian Pad Thai Noodles among four plates.
  • Garnish with chopped roasted peanuts, lime wedges, fresh cilantro leaves, and bean sprouts (if using).

9. Enjoy:

  • Squeeze lime juice over your portion before digging in, and savor the harmonious blend of flavors and textures in this delightful vegetarian twist on a classic Thai dish.


prep time
30 minutes.
cooking time
15 minutes.
total time
30 minutes.


  • Large pot or bowl for soaking noodles

  • Wok or large skillet

  • Wooden spoon or spatula

  • Small bowl for mixing the sauce

  • Knife and cutting board

  • Grater for lime zest (optional)


  • 8 oz (225g) rice noodles

  • 2 tbsp vegetable oil

  • 2 cloves garlic, minced

  • 1 small onion, thinly sliced

  • 2 cups mixed vegetables (such as bell peppers, carrots, and snap peas), thinly sliced

  • 2 large eggs, lightly beaten

  • 1/4 cup roasted peanuts, chopped

  • 2 limes, cut into wedges

  • Fresh cilantro leaves for garnish

  • 1/4 cup bean sprouts (optional)


Soak rice noodles.
Prepare Pad Thai sauce.
Sauté garlic, onion, and vegetables.
Scramble eggs, add noodles and sauce.
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