Vegetable Pad Thai

  • serves 4
Anna Olson
Anna Olson

This vegetable Pad Thai is not as sweet or high in fat as restaurant versions, and is made vegetarian by using only fresh veggies and tofu, and replacing the typical fish sauce with hoisin sauce. For a gluten-free version, simply omit the hoisin sauce and for a vegan version, omit the egg.

313 Ratings
Directions for: Vegetable Pad Thai


½ pkg rice stick noodles

3 Tbsp fresh lime juice

1 Tbsp hoisin sauce

1 Tbsp sugar

1 Tbsp finely grated fresh ginger

2 clove garlic, minced

chili paste or sauce, as desired

2 Tbsp vegetable oil

1 egg. lightly whisked

1 ½ cup sliced mushrooms

1 cup snap peas

1 red bell pepper, diced

3 green onions, sliced

3 cup bean sprouts

½ pkg (225 g) medium-firm tofu, diced

¼ cup chopped peanuts

¼ cup fresh coriander leaves

¼ cup fresh basil leaves


1. Soak the rice noodles in warm water for 30 minutes.

2. Whisk the lime juice, hoisin, sugar, ginger, garlic and chili paste together and set aside. Before you begin cooking, have the other ingredients prepared and on hand.

3. Heat a large wok or skillet on high heat and add the oil. Add the egg and stir immediately, cooking for a minute until firm. Add the mushrooms, snap peas and peppers and toss for a minute. Pull the soaked noodles from the water and add to the pan, along with the green onions, bean sprouts and tofu, stirring for 30 seconds. Add the lime juice mixture and toss well to coat and warm through. Place the pad Thai on a platter and top with the chopped peanuts, coriander and basil. Serve immediately.

See more: Thai, Rice/Grain, Main, Dinner, Vegetables, Vegetarian

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