Pad Thai - Vegetarian

Ready in 30 minutes
13 review(s) averaging 4.5. 100% would make again

Top-ranked recipe named "Pad Thai - Vegetarian"

Share it:

Try this Pad Thai - Vegetarian recipe, or contribute your own. "collxveg" and "collxkid" are two tags used to describe Pad Thai - Vegetarian.

"This recipe is so easy, and tasted amazing! I love thai food, and I am happy there is something I can whip up in just a few minutes that gives me a similar satisfaction! I made it vegan with tofu crumbles in place of egg! Mmm!"


Are you making this? 
2 qt Water
3/4 lb Mung bean sprouts
6 oz Rice noodles; (1/4-inch wide)
3 tb Fresh lime juice
3 tb Catsup
1 tb Brown sugar
1/4 c Fish sauce; *or soy sauce
3 tb Peanut oil; or vegetable oil
3 cloves garlic; up to 4, minced
1 tb Fresh chile; minced OR
1 1/2 ts Crushed red pepper flakes
2 c Carrots; grated
4 lg Eggs; lightly beaten
2/3 c Peanuts; chopped
6 scallions; chopped (up to 8)

Original recipe makes 4 Servings



*Fish sauce is made from fermented salted fish. It can be found in Asian food stores and requires no refrigeration after opening. In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain.

Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.

Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g carbohydrate, 712 mg sodium, 142 mg cholesterol. Source: Moosewood Restaurant Cooks at Home. Shared and MM by Judi M. Phelps.,, or

Verified by stevemur


Pad Thai

Calories Per Serving: 966 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Pad Thai - Vegetarian

Rating (optional):

sign in to add your comment

Get the free BigOven app on your phone.
Quickly find any recipe anywhere!


Recipe ideas by email


Add your review!

This is the basic pad thai recipe that I've been searching for! As you can see in the comments, it is a perfect base to add, remove or embellish as you and yours desire.
Geekslayre 7 months ago

We love this recipe.
JennC611 1 year ago

It tasted ok, but I don't really get the 2 qts of water. Isn't that way too much? I put in 1 qt and even that was too much and I had to add cornstarch to thicken the sauce. Nice spicy flavours though.
Anya1983 1 year ago
Did you drain the cooked noodles? - Steve Murch 7 months ago
The water is just for boiling. - heathery0c3 4 months ago

KARTOON 1 year ago

This turned out great. I'll be making this again!
JennC611 1 year ago

andreaca83 1 year ago

prlele 1 year ago

Simple yet impressive little recipe.
todd404 2 years ago

texaspdb 3 years ago

Excellent recipe! Next time I would add tofu & cut down on the crushed nuts..
amandapoindexter 3 years ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free