Vegan Pad Thai Noodles with Vegetables

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Pad Thai, also known as Phad Thai or Phat Thai, is one of the most popular dishes to come out of Thailand. It is a stir fry noodle dish, served with vegetables or meat.

prep time

15 mins

cook time

20 mins

serves

Ingredients (for the pad thai sauce)

1⁄3 cup vegetable stock
3 tbsp rice vinegar / white vinegar
1 tbsp lime juice
3-4 tbsp brown sugar
3 tbsp soy sauce
¼ tsp cayenne pepper
2 tbsp tomato ketchup
2 tbsp chili sauce
1 tsp tamarind pulp

Ingredients (for the pad thai noodles)

250 gms pad Thai rice noodles
water, as needed
2-3 tbsp vegetable oil
3-4 cloves garlic, minced
1-2 green chilies, finely sliced
1tsp galangal/ginger, grated
4 green onions, chopped
1 medium carrot, baton cut & blanched
4 long beans, baton cut & blanched
3 bunches baby kai lian/baby spinach, stems removed
100gms tofu
2 cups bean sprouts
1/3 cup dry unsalted peanuts, roasted
lime wedges to garnish

Directions

Combine the pad Thai sauce ingredients in a bowl and mix thoroughly to dissolve the sugar and set aside.
Bring a large pot of water to boil. Dunk in the rice noodles and for approximately 6 minutes, or until soft enough to bend easily, but still a little firm and crunchy. In short, they should be a little undercooked. Drain and rinse the noodles briefly with cold water to keep them from sticking. You can also soak them in cold water for an hour.
Heat a wok over medium heat and add the oil, garlic, chilies and galangal/ginger. Stir fry for a minute. Add 1-2 tbsp of the pad Thai sauce, just enough to keep the above ingredients frying easily.
Add the long beans, and let it cook for a few minutes.
Then, add the carrots and stir fry for 2 minutes.
Add the pad Thai noodles along with the remaining vegetables and 4 tbsp of the pad Thai sauce.
Continue stirring until all the sauce has been added and the noodles are chewy and a little sticky. Then, add the bean sprouts, give it a mix and take it off the heat.
Top it off with peanuts and green onions.
You can add more pad thai sauce if needed. Portion into individual plates and garnish with lime wedges.
Serve hot.

Pad Thai, also known as Phad Thai or Phat Thai, is one of the most popular dishes to come out of Thailand. It is a stir fry noodle dish, served with vegetables or meat. This recipe is super simple to make, and it can be made under 30 minutes, making it the perfect meal for working men and women.

Dietary Information

Nutritional Information

Typical values*	per Serving	contents
Total Energy		616 Kcal
Protein	12%	75 kcal
Fat	30%	185 Kcal
Carbohydrates	57%	351 Kcal

Factoid

So what exactly is the Pad Thai, how did it originate and what is its history? Some say it originated in the Ayutthaya Kingdom and was introduced by the Chinese traders, who then brought it along with them to Thailand. Other say that it was the Vietnamese who first introduced it. Whatever the case, today the Pad Thai remains a extremely popular street food, while also being served in high end restaurants. The dry rice noddles are soaked in water, till almost done, and vegetables such as tofu, bean sprouts, beans and carrots are stir fried. The pad thai sauce and the noddles are added to the vegetables and tossed in a wok. You can also add fried egg, or any kind of meat to it. The noddles are served in a bowl, with red chili flakes, lime wedges, crushed peanuts and more bean sprouts on top.

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