Super Yummy Vegetarian Pad Thai Recipes

SUPER-FAST PAD THAI

Steps:

• Bring a pan of water to the boil, add the noodles and cook for 3 mins, adding the peas and prawns for the final min. Drain, and set aside while you heat the oil in a large frying pan.
• Fry the noodles, prawns, peas, beansprouts and spring onions, tossing to coat in the oil for a few mins. Push everything to one side of the pan and pour in the egg. Stir until cooked, then mix everything well. Toss through the peanuts, soy and sweet chilli sauce so everything is combined. Scatter with the coriander and serve.

VEGETARIAN PAD THAI

Steps:

• Add rice noodles to a large bowl and cover with just boiling water. Stir and cook according to package instructions
• Make the sauce: Add the fermented soy bean paste to a small bowl and smash with a fork. Add all remaining sauce ingredients and stir to mix
• Add a tbsp vegetable oil to coat the bottom of a wok, heat over medium high heat until hot, then add tofu. Spread them out and let sear until golden. Remove from wok and set aside.
• To the same wok, heat about 2 tbsp vegetable oil over medium high heat. Add garlic, shallots, and palm sugar and cook, stirring frequently until the sugar caramelized into a deep brown color.
• Deglaze with the sauce then add the rice noodles and tofu. Keep tossing until all the sauce has been absorbed.
• Once the noodles have absorbed most of the sauce, push the noodles to want side. Add eggs into the empty space, break the yolks and let the eggs set about half way. Then put the noodles over the eggs and let the eggs cooker 30 more seconds until the egg is set. Then toss to break up the eggs.
• Turn off the heat, add beans sprouts and scallions and toss to mix. Taste and adjust sesoning. Plate and sprinkle with roasted peanuts and cilantro.

THE BEST EASY HOMEMADE PAD THAI RECIPE

Steps:

• Whisk together sauce ingredients and set aside.
• Cook noodles according to package direction. Rinse and set aside in a colander.
• Preheat a skillet over medium heat and add oil. Add chicken breast and cook until browned and mostly cooked through. Push the chicken over to one side of the skillet and pour the beaten egg into the skillet in the space you've created and use your cooking spatula to scramble the egg in the skillet. Add the shrimp and keep cooking for about another minute.
• Add the noodles to the skillet and then pour the sauce over the noodles. You might want to reduce the heat a little at this point to more like medium-low. The mixture will be saucy at first but let it cook for another 3-5 minutes, stirring frequently. The noodles and proteins will soak up the sauce and it will thicken. Stir the bean sprouts in once everything has thickened and remove from heat. Use a pasta sever to scoop the noodle mixture from the skillet and into shallow bowls (or onto plates).
• Top with desired toppings and adjust spice level with Sriracha.

VEGETARIAN PAD THAI

Steps:

• Gather the ingredients.
• Bring a pot of water to boil over high heat. Dunk in rice noodles and stir with a fork to separate.
• Cook 4 to 6 minutes, just until noodles are limp but still too firm to eat (a little firmer than al dente ). Then drain and rinse with cold water.
• Combine the pad thai sauce ingredients in a cup, stirring well to dissolve sugar and tamarind. Note that this sauce should have a very strong-tasting flavor: sour-sweet first, followed by salty and spicy. Add more sugar if too sour. Set aside.
• Warm a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons of the oil plus garlic and onion. Stir-fry for 1 minute to release the fragrance.
• Add bok choy plus enough stock or white wine to keep ingredients frying nicely. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
• Push the ingredients aside and add 1/2 tablespoon more of the oil to the center of the wok/pan. Add the egg (if using-don't add the alternative soft tofu quite yet) and stir-fry briefly to scramble.
• If the pan is dry, push the ingredients aside and add a little more of the oil to the middle. Add the drained noodles and 1/3 of the pad thai sauce. Stir-fry everything together for 1 to 2 minutes using 2 utensils and a gently tossing motion (like tossing a salad).
• Keep the heat between medium-high and high, reducing if noodles begin to stick or burn. Continue adding sauce and stir-frying for 3 to 6 more minutes, or until all sauce is added and noodles are soft but still chewy and deliciously sticky. If using soft tofu, add it with the last of the sauce; it will break up and be distributed throughout the dish, just as the egg would.
• Switch off the heat and add bean sprouts, green onions, and 3/4 of the nuts. Toss and taste test, adding more soy sauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour, add a little more sugar.
• To serve, scoop noodles onto a serving platter. Sprinkle with remaining chopped nuts and fresh cilantro. Add wedges of fresh-cut lime on the side to be squeezed over just before eating.

RAINBOW VEGETARIAN PAD THAI WITH PEANUTS AND BASIL

Steps:

• Place the uncooked noodles in a bowl of cold water to soak. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they're big enough).
• Shake up the sauce ingredients in a jar.
• Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.
• Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.
• Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

VEGETARIAN PAD THAI

Steps:

• 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).

SUPER YUMMY VEGETARIAN PAD THAI

Steps:

• If using rice noodles, soak them according to package directions. If using regular pasta, cook, then drain, rinse, and set aside.
• In a small bowl, combine the soy sauce, lime juice, sugar, ketchup, crushed red pepper flakes, and peanut butter. Whisk until uniform. Set aside.
• Heat the oil in a wok or large skillet. Add the cubed tofu, and fry until golden and beginning to get crisp on all sides. Remove to a bowl, leaving the oil behind.
• Add the garlic to the hot oil, cook for 10 seconds, then add the eggs and cook, stirring, until scrambled. Now add the drained noodles to the wok, mix well, and add the soy sauce mixture. Cook, stirring constantly, until the noodles are soft and tender, just a few minutes. You can add up to 1/4 cup of water if the mixture seems too dry.
• Stir in bean spouts, green onions, and fried tofu. Fry for a minute or two. Taste for seasoning, adding more lime or chili if desired.
• Serve sprinkled with chopped cilantro, additional bean sprouts, and a wedge of lime, if you're feeling fancy.