Pad Thai - Vegetarian

15 reviews, 4.3 star(s). 93% would make again

Ready in 30 minutes

Try this Pad Thai - Vegetarian recipe, or contribute your own.

"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!"


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
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Pad Thai

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

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Hilarious user review said 2 quarts of water they thought was to much so just did 1 quart and still to runny had to add cornstarch. Hmmm the water is just to boil the noodles.
patsukert 1m ago

Our family was not a fan of this recipe.
brynap 1m ago

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 9m ago

We love this recipe.
JennC611 1y 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 1y ago
Did you drain the cooked noodles? - Steve Murch 9m ago
The water is just for boiling. - heathery0c3 5m ago

KARTOON 1y ago

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

andreaca83 1y ago

prlele 2y ago

Simple yet impressive little recipe.
todd404 2y ago

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