This Vegetarian Pad Thai is vibrant, healthy, and satisfying recipe of tossed rice noodles in a sweet, salty, spicy and sour sauce with the crunch of vegetables and peanuts.
Pad Thai has to be one of my favourite dishes to order whenever we go out for Thai food or do a takeaway. It is so satisfying to be eating a big bowl of noodles with layers of flavours. I always felt slightly overwhelmed with making Pad Thai at home but after lots of trials and research I have the perfect combination. Making vegetarian pad Thai from scratch is easier than one might expect. The homemade Pad Thai sauce is what really gives Pad Thai its signature flavour, the combination of sweet, sour, salty with a hint of spice.
I would highly recommend making the sauce at home instead of buying those pre packaged ones as it gives you the freedom to adjust the seasoning according to your taste. Although Pad Thai requires several ingredients, this easy stir-fry recipe comes together quickly. It offers lots of protein in the form of tofu and chopped nuts. Vegetables are not strictly part of traditional Pad Thai, and I have stuck to the authentic version of Pad Thai. If you wish, you can add some mushrooms, carrots or Pak Choy.
Other Asian recipes you might like to try are Grilled Thai Chicken, Prawn Laksa, Thai Style Paneer in Pandan Leaves, Thai Sweet Corn Fritters, and Mushroom Tom Yum Soup.
