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This Vegetarian Pad Thai Noodles is all that you need for a quick dinner today! { 25 Min, Vegan, GF }
Its light, fresh and absolutely quick loaded with a bit of crunch from peanuts. Homemade Vegetarian Pad Thai no fish sauce recipe makes a fantastic weeknight dinner.
Sometime last year, in mid – September, I was lucky to actually shoot a set of oriental recipes for a client at the School of Wok, Covent Garden London. The chef at the school of Wok cooked such authentic meal that I so wished, I could dig straight into them. But most of the recipes, we were working on had meat. Grrr….
But on the second day of the shoot, I was kind of lucky to sample some Vegetarian Pad Thai... ( yes .. Vegan Pad Thai without Fish sauce ). I was literally blown out with the heat when I tasted that bowl of Vegetable Pad Thai Noodles. Soon after the meal I had a chat with the chef and she said there is a good amount of heat & spice in Thai food usually.
More Noodles Recipes to try
Vegetable Chowmein Noodles
Indo Chinese Vegetable Noodles
Surprisingly Thai food that I have relinquished in restaurants in the UK have been quite mild and are always tailored for the crowd except for the Nipa Thai Restaurant and at the School of Wok.
After experiencing some fab food and Live demo at the School of Wok during my shoot, I always wanted to recreate some easy vegetable Pad Thai at home and my experiment has been successful. The store bought sauce was quite sweet and completely different from what I have tasted from the experts.
Ingredients for Vegetarian Pad Thai noodles
Pad Thai Noodles – If Pad Thai is not locally available, Spaghetti or even Linguine noodles works.
Sauce – A little bit of tamarind-paste, chilli paste, brown sugar is all I needed for a perfect sauce for vegetarians. Yes if fish is acceptable in your diet you may add in some fish sauce. Being a vegetarian, I have left it aside and still, our Pad Thai is absolutely wonderful, light and delightful.
For the vegetable choices, what I have used in this recipe is a selection of broccolini, baby corn, bean sprouts and sugar snaps. And that is it.
Garnishes – I have used some Peanuts and Lime.
How do you season a Wok?
Well, first you heat the Wok at high heat until the inside and outside turns from grey to black. I allowed it to cool down completely and then using tissue paper applied a teaspoon of oil inside the wok. Heat the Wok again at high-temperature and you’re all set to use the seasoned Wok. Seasoning the Wok actually increases the longevity of the kitchen tool! Absolutely loved it and have been cooking a storm for the past one week.
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Vegetarian Pad Thai noodles recipe below
VEGETARIAN PAD THAI NOODLES
5 from 4 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Calories: 528kcal
Author: Sandhya Hariharan
This authentic Pad Thai Noodles is delicious to rustle up on a weeknight for a quick dinner menu. Suitable for Vegan, Vegetarians and Gluten Free diet.. Yes, It does not have Fish Sauce.
Ingredients
Ingredients
- 300 g Pad Thai Noodles
- 2 Tbsp Tamarind paste
- 1 Tbsp Chilli paste or 1 Tbsp Siracha Sauce
- 1 Tsp brown sugar
- 2 Tsp Sesame Oil
- 1 Tsp Garlic paste or 2 cloves of garlic
- 1 Thai Red Chilli
- 1 Tsp Sunflower Oil
Vegetables
- 150 g Beansprouts
- 10 Broccolini
- 12- 15 Sugar Snaps
- 10 Baby Corn sliced into 2
Garnish
- 50 g roasted peanuts coarsely chopped
- 2 lime quartered
- Salt & Pepper as needed.
Garnish with Spring Onions & Coriander Leaves
Instructions
Instruction
In a small bowl, mix tamarind paste, chilli paste, brown sugar, juice of half lime and 1Tbsp of water. If you are using Tamarind Sauce, you might not need water to mix.
Heat sesame oil in a wok and add the garlic. Saute for a minute, check it doesn’t burn. Add finely sliced Thai red Chilli, Brussel Sprouts and saute for 3-4 minutes in high heat. Add the Stir in Pad Thai Noodles and cook them for 2 minutes.
In a separate pan, heat 1 Tsp of Sunflower oil, add Broccolini, sugar snaps and baby corn. Sprinkle with salt. Allow them to cook onto the pan for 6-7 minutes and set it aside.
Add the stir-fry vegetables to the Pad Thai Noodles and cook for another 2 minutes, stirring often.At this stage add all the sauce to the Noodles, stirring every now and then for the next 2 minutes. Check for flavours and add salt & pepper as needed. Add more sauce to suit your pallette.
Sprinkle some crushed peanuts, lime juice, spring onions and coriander leaves. Serve Vegetarian Pad Thai Noodles hot.
Nutrition
Calories: 528kcal | Carbohydrates: 52.9g | Protein: 16.8g | Fat: 30.8g | Saturated Fat: 4.2g | Sodium: 647mg | Potassium: 404mg | Fiber: 6.1g | Sugar: 13.9g | Calcium: 55mg | Iron: 3mg
Course: Lunch & Dinner
Cuisine: Thai
Keyword: noodles, pad thai, vegan noodles
Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!
