Bhojan Daily

This recipe is my vegetarian, Thai-inspired take on Pad Thai – a stir-fried rice noodle dish that’s quick, flavorful, and perfect for weeknight meals. While it isn’t a traditional version, it brings together the same sweet, tangy, and umami-rich flavors using tamarind, palm sugar, soy sauce, mushrooms, and plenty of fresh vegetables. With no fish sauce or eggs, this version is ideal for vegetarians and vegans, and is easily customizable with pantry-friendly ingredients.

About Pad Thai

Pad Thai is a quick, colorful stir-fried noodle dish bursting with bold flavors. Made with rice noodles, crunchy vegetables, roasted peanuts, and a tangy tamarind-based sauce, it’s a perfect balance of sweet, sour, and savory.

This easy, meat-free version is satisfying, wholesome, and can be customized with your favorite veggies.

During our travels through Thailand, especially in cities like Bangkok and Chiang Mai, we were often drawn to the simplicity and depth of flavor in the vegetarian dishes served at local eateries and bustling street food stalls.

Although Thailand’s street food is famously diverse, being vegetarian sometimes meant fewer options.

Still, we discovered a range of memorable favorites – from crispy Vegetable Spring Rolls and fragrant Green Curry and spicy Red Curry to zingy Som Tam (green papaya salad) and the ever-popular Pad Thai. Each dish offered a perfect mix of bold flavors, fresh ingredients, and that comforting Thai essence.

Pad Thai quickly became our go-to — a harmonious blend of sweet, sour, salty, and spicy notes, paired with soft rice noodles, crunchy peanuts, and fresh vegetables. Served with lime wedges and extra peanuts, it always felt like a complete and satisfying meal.

What Makes This Pad Thai Unique

Inspired by our travels, I created a fully vegetarian and vegan version at home that can be made gluten-free with just a few simple swaps.

This Pad Thai recipe is mild, with a tangy-sweet profile, and features lime juice and peanuts as essential garnishes.

While this isn’t a classic Pad Thai, it draws from the same flavor elements – tanginess from tamarind, sweetness from palm sugar, savory depth from soy sauce, and crunch from roasted peanuts.

Why This Recipe Works

Since I cook vegetarian, I’ve skipped the fish sauce and eggs, and added mushrooms for that rich, umami profile. I often add plant based oyster mushroom powder for extra umami, but it’s optional and can be skipped.

This version is adapted to what’s easily available in my pantry and tailored for vegetarian kitchens, making it a comforting and satisfying one-bowl meal.

Though rice noodles are traditional, any noodles can be used, and tofu makes a great protein-rich addition. I have skipped pickled radish here as the vegetables provide plenty of texture and soak up the flavorful sauce beautifully.

This version doesn’t have the darker brown hue typical of restaurant-style Pad Thai, as I’ve used freshly extracted tamarind water instead of commercially prepared tamarind concentrate or sauce, which tends to be more intensely colored.

That said, the dish still delivers the authentic tangy-sweet flavor Pad Thai is known for. You can always adjust the flavors to suit your taste by varying the amount of tamarind water and sweeteners like palm sugar or brown sugar.

Crushed roasted peanuts and chopped spring onions are my go-to garnishes for this dish, adding both texture and freshness. You can also optionally use coriander leaves (cilantro) if you like.

It is important not to overcook the noodles – they should be tender yet firm, as overcooking can make them sticky or mushy.

This homemade Pad Thai has become a staple in our kitchen – quick, nourishing, and full of vibrant taste. It’s perfect for busy weeknights or as a weekend indulgence.

The recipe is naturally vegan and vegetarian, and can easily be made gluten-free by using gluten-free soy sauce or tamari.

Step-by-Step Guide

How to make Pad Thai

Make Tamarind Water

1. Soak 1 tablespoon tamarind in ⅓ to ½ cup hot water for 20 to 30 minutes.

2. Once softened, squeeze and extract the pulp into the water. Discard the fibrous bits and set the tamarind water aside.

Note: If using store-bought tamarind paste, use about 1 to 1½ teaspoons and dissolve it directly into the sauce later.

Prep Rice Noodles, Veggies & Garnishes

3. Cook 200 grams of flat rice noodles according to the package instructions until al dente.

Depending on the brand, you may need to boil them for a few minutes or soak them in hot water for 25 to 30 minutes until tender yet firm. Drain well to prevent sticking.

4. For this recipe, I used 4 cups of water to cook the noodles. Once cooked al dente, drain them using a strainer or colander and let them cool completely.

You can optionally rinse the cooked noodles again in water – this stops the cooking process and helps prevent clumping.

Rinse, chop, and prepare all the vegetables and mushrooms. Finely chop the garlic.

If using raw peanuts, toast or roast them in a skillet or oven until crunchy. Let them cool, then coarsely crush using a mortar and pestle or a food processor. Avoid grinding into a fine powder.

Sauté Aromatics, Mushrooms & Veggies

5. In a heavy wok or pan, heat 3 tablespoons oil on high heat. Add ½ cup sliced spring onion whites and 2 teaspoons finely chopped garlic.

Stir-fry for 1 minute until aromatic.

6. Add 3 cups sliced mushrooms, ⅓ cup finely chopped carrots and ½ cup sliced baby corn.

7. Stir-fry until the mushrooms release their moisture and the mixture becomes fairly dry.

8. Next, add 1 cup sliced green bell pepper and stir-fry for 2 to 3 minutes on high heat.

Make Sauce

9. Add 1 teaspoon red chili flakes and 1 teaspoon oyster mushroom powder (optional).

Pour in the prepared tamarind water, 2 tablespoons dark soy sauce, 1 tablespoon rice vinegar, ¼ cup palm sugar and salt to taste.

10. Mix everything well and simmer on medium heat for 4 to 5 minutes or until the sauce thickens slightly.

Make Pad Thai

11. Add the cooked and cooled rice noodles. Gently mix until the noodles are evenly coated with the sauce.

12. Taste and adjust the seasoning. You can add more soy sauce, tamarind or sugar as per your preference.

13. Serve portions of Pad Thai in plates or bowls. Garnish with ¼ to ⅓ cup chopped spring onion greens (divided), ½ cup coarsely crushed roasted peanuts (divided) and lime wedges.

To add a touch of freshness, you can optionally garnish with coriander leaves (cilantro).

Serving & Storage Suggestions

Best enjoyed hot or warm. Serve as a main course for lunch or dinner, paired with a light soup or salad. Tom Kha Soup and Tom Yum Soup are some lovely pairings.

You can also serve it with crispy Vegetable Spring Rolls or refreshing Thai Green Papaya Salad to make it a complete Thai-style meal.

For dessert, consider something light and tropical like Thai Mango Pudding – a smooth, chilled dessert made with ripe mangoes and coconut milk.

Refrigeration isn’t ideal as it alters the taste and flavor. However, if you must store it, reheat by sprinkling a little water to prevent dryness, then gently sauté in a skillet or warm it up in a pan.

If refrigerating, store in an airtight container and consume within a day for best results.

Expert Tips

1. Rice noodles: Avoid overcooking – they should be tender with a slight chewy (al dente).
2. Cooling the noodles: Allow the noodles to cool completely before stir-frying to prevent them from becoming sticky or clumping together.
3. Noodle alternatives: If flat rice noodles aren’t available, any similar flat noodle variety can be used as a substitute.
4. Pickled radish: While traditional Pad Thai Recipe uses pickled daikon, this version skips it, relying on veggies and sauce for crunch and flavor. Feel free to include it if you have some.
5. Must-have toppings: Don’t skip the crushed peanuts and a squeeze of lime juice – they really enhance the dish.
6. Tofu & sprouts option: Add cubes of extra-firm tofu, pan-fried until golden, along with mung bean sprouts for extra texture and protein.
7. Optional freshness: Garnish with chopped coriander (cilantro) for a burst of fresh, herbal flavor.
8. Oil type: Use a neutral oil (like sunflower or avocado) for stir-frying to avoid overpowering the sauce flavor.
9. Heat control: Use a heavy wok and stir-fry on medium-high to high heat for best texture and and quick caramelization. Regulate the heat as needed.

FAQs

More Thai Recipes To Try!

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