Vegetarian Pad Thai

A great meatless version of the classic Thai dish.



by EdithAnna M.

It’s hard to find a vegetarian Pad Thai.  Most Pad Thai recipes have a fish-based sauce. Luckily, there is an alternative: tamarind, a legume native to Africa.  Although it changes the taste slightly, it replicates the fish paste and creates a delicious substitute.


  • 16 ounces dried flat rice noodles (Sometimes called Banh Pho)
  • 2 teaspoons black tamarind concentrate (Tamicon brand is good)
  • ½ cup light soy sauce
  • ¼ cup packed light brown sugar
  • ½ to 2 tablespoons Sriracha (Depending on how spicy you want it to be)
  • 1 package firm tofu (14 to 16 ounces)
  • Vegetable oil
  • 4 large eggs
  • 2 garlic cloves, finely chopped
  • 1 small onion, finely chopped
  • 5+ cups vegetables: Broccoli, Carrots, Sprouts, Etc.
  • 1 cup roasted peanuts (Coarsely ground or chopped)
  • Lime, cilantro, Sriracha (As a garnish)



Boil noodles for 6 to 8 minutes.  Drain well in a colander and cover with a dampened paper towel.

Meanwhile, dissolve tamarind in 4 teaspoons of hot water.  Stir in soy sauce, brown sugar, and Sriracha until the sugar is dissolved.

Rinse tofu, then cut into 1-inch cubes and pat very dry.

Heat oil over high heat until hot.  Fry tofu in 1 layer, gently turning occasionally, until golden brown, 5 to 8 minutes.  Transfer tofu to paper towels.

Lightly beat eggs with ¼ teaspoon salt.  Cook in oil, stirring gently with a spatula, until cooked through.  Break into chunks with the spatula and transfer to a plate.

Heat wok over high heat until a drop of water evaporates instantly.  Stir-fry onions and garlic for about 1 minute.

Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) for 3 minutes.  Add tofu, vegetables, and 1 ½ cups sauce and simmer, turning noodles over to absorb the sauce evenly, until noodles are tender, about 2 minutes.

Sprinkle Pad Thai with peanuts and serve with lime, cilantro and Sriracha.