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Vegetarian Pad Thai topped with bean sprouts

Vegetarian Pad Thai©

This vegetarian Pad Thai is a nutritious, restaurant quality dish that’s sure to impress family and friends. This fragrant meal will fill your kitchen with the tantalising aromas of fresh ingredients and spices.


Serves: Serves 4

Number of ingredients: 19 Ingredients

To prep: 5 Minutes Prep

To cook: 10 Minutes Cook

Difficulty: Difficulty

Nutrition per serving

  • Energy : 1650kJ

  • Protein: 16g

  • Fat (total) : 12g

  • - Saturated Fat: 2g

  • Carbohydrate (total): 40g

  • Fibre: 6g

  • Sodium: 430mg


200g dried rice stick noodles

3 cloves garlic, peeled and chopped

2 birds eye chilies, deseeded and chopped (optional)

3 coriander roots, roughly chopped

2 teaspoons peanut oil

2 eggs, lightly beaten

1 red onion, finely sliced

1 tablespoon tamarind concentrate

2 teaspoons brown sugar

125g tofu, cut into 2cm pieces

1/4 cup roasted, unsalted peanuts, chopped

3 cups bean sprouts

6 shallots (green onions) finely sliced

2 tablespoons reduced salt soy sauce

1 tablespoon lime juice

1 lebanese cucumber, cut into matchsticks

2 tablespoons coriander leaves, whole

1 tablespoon mint leaves, whole

Lime wedges to serve


  1. Place noodles in a large heatproof bowl, cover with boiling water; stand until just tender, drain.
  2. Using a mortar and pestle, or small food processor, crush garlic, chilies and coriander to a paste.
  3. Heat 2 teaspoons of the oil in a wok or large frying pan.
  4. Pour egg into wok; cook over medium heat, tilting pan, until almost set.
  5. Remove omelette from wok; roll tightly, slice thinly.
  6. Lightly fry tofu in batches in wok and place to side.
  7. Heat remaining oil in wok or frying pan, stir-fry onion until soft but not coloured, add paste, tamarind concentrate, brown sugar, lime juice and tofu.
  8. Stir fry for 2 minutes or until fragrant.
  9. Add half the nuts, sprouts and shallots; stir fry until sprouts are just wilted.
  10. Add noodles, sauce and juice; stir-fry until hot. Remove from heat; sprinkle with omelette, cucumber, coriander, mint and remaining nuts, sprouts and shallots over Pad Thai.
  11. Serve with lime wedges.