Pad Thai Recipe | Vegetarian Times Skip to main content

Pad Thai

This is probably the most popular noodle dish on Thai restaurant menus. In Thailand, each street vendor sells a unique version of this wonderfully aromatic dish. It’s a fascinating mix of flavors and an intriguing combination of textures—crunchy bean sprouts and nuts set off  by soft noodles.



Ingredient Line: 
8 oz. rice noodles
Ingredient Line: 
2 tsp. peanut oil
Ingredient Line: 
1 medium red bell pepper, julienned
Ingredient Line: 
2 cloves garlic, minced
Ingredient Line: 
2 large ripe tomatoes, seeded and diced
Ingredient Line: 
4 oz. snow peas, trimmed
Ingredient Line: 
4 oz. firm tofu, drained and cut into ¼-inch thick matchsticks
Ingredient Line: 
¼ cup low-sodium soy sauce
Ingredient Line: 
2 Tbs. fresh lime juice
Ingredient Line: 
2 Tbs. chopped fresh cilantro
Ingredient Line: 
¼ cup chopped cashews for garnish
Ingredient Line: 
4 green onions, chopped for garnish
Ingredient Line: 
2 oz. bean sprouts for garnish


  1. In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.
  2. Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.
  3. Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.

Nutrition Information: 

6 g
Total Fat: 
4 g
Saturated Fat: 
1 g
59 g
624 mg
2 g
4 Servings