Vegetable Pad Thai

If you want Pad Thai like a restaurant, look no further than this delicious Vegetable Pad Thai. The sauce is epic, and just like takeaway.

5 from 1 vote

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Course: Main Course

Cuisine: Thai

Keyword: Noodles, Pad Thai, Pad Thai Recipe, Street Food, Thai at home, Tofu, Tofu Pad Thai, Vegetable Pad Thai, Vegetables, Vegetarian

Total Time: 30

Servings:

Equipment

Saucepan
Stovetop
Wok or deep frying pan

Ingredients

1.5 tablespoon brown sugar
3 tablespoon fish sauce
3 tablespoon vegetarian oyster sauce
¼ cup rice vinegar
Soy sauce 3 tbsp
400 g firm tofu
Sesame oil 2 ¼ tsp
½ teaspoon white pepper opt.
200 g rice stick noodles
1 red capsicum
1 yellow capsicum
2 shallots
1 broccoli
½ bunch coriander
⅓ bunch green onion
2 lime
40 g roasted peanuts
1 tablespoon peanut oil
2 egg

Instructions

Place a saucepan of water on the stove to boil.
In a bowl combine brown sugar, fish sauce, oyster sauce, rice vinegar and 2 tablespoons soy sauce.
1.5 tablespoon brown sugar, 3 tablespoon fish sauce, 3 tablespoon vegetarian oyster sauce, ¼ cup rice vinegar, Soy sauce
Cube tofu then drizzle over 2 teaspoons soy sauce, 2 teaspoons sesame oil and sprinkle white pepper (opt.). Set aside.
Soy sauce, 400 g firm tofu, Sesame oil
Once water is boiling, add rice noodles and give them a stir so they don’t stick. Take off the heat and sit for 4 minutes, then drain and add about ¼ teaspoon sesame oil to keep them from sticking. Noodles should still be a little tender to bite, we’ll cook some more in the stir fry.
200 g rice stick noodles, Sesame oil
Time to prepare our veggies. Thinly slice capsicum. Peel and slice shallot into quarters lengthwise. Slice florets from broccoli, then chop the stem. Chop coriander leaves.
1 red capsicum, 1 yellow capsicum, 2 shallots, 1 broccoli, ½ bunch coriander
Trim and finely slice the green part of green onion on an angle. Cut lime into wedges. Roughly chop peanuts.
⅓ bunch green onion, 2 lime, 40 g roasted peanuts
Place a wok or deep frying pan on high heat. Add oil. Stir fry shallots and capsicum for a minute, then add broccoli and cook for another minute.
1 red capsicum, 1 yellow capsicum, 2 shallots, 1 tablespoon peanut oil, 1 broccoli
Make a well in your pan between your veggies and crack in egg. Use your spoon to gently mix the yolk and white, (trying to keep it in the centre of the pan), then once starting to firm up, mix through the veggies.
2 egg
Add noodles, sauce and tofu and cook, stirring, for 2-3 minutes.
Serve heaped bowls of Pad Thai topped with peanuts, lime wedges, coriander and green onion. For little ones, skip the toppings, and chop noodles up if needed.
½ bunch coriander, 2 lime, 40 g roasted peanuts, ⅓ bunch green onion

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