nutritional information

Per Serving:

  • Calories: 400
  • Protein: 3 g
  • Total Fat: 28 g
  • Saturated Fat: 4 g
  • Carbohydrates: 33 g
  • Sodium: 524 mg
  • Fiber: 2 g
Vegan

Pad Thai

Pad Thai

4 Servings

30 minutes or fewer

Pad Thai 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.
  • ½ lb. dried rice noodles (width of linguine)
  • ¼ cup fresh lime sauce
  • 2 Tbs. soy sauce
  • 2 Tbs. brown sugar
  • 1 to 2 tsp. hot chile sauce
  • 2 tsp. peanut oil
  • 3 cloves garlic, minced
  • 1 to 2 tsp. peeled, minced fresh ginger
  • 1 medium carrot, peeled and cut into narrow strips
  • 8 to 10 green onions, halved lengthwise, then cut into 2-inch lengths
  • 1 cup mung bean sprouts
  • 2 Tbs. chopped dry-roasted peanuts
  • 1 lime sliced (optional)
  • ¼ cup chopped fresh cilantro
  1. In large bowl, soak rice noodles in warm water to cover until they are limp and white, about 20 minutes.
  2. While noodles are soaking, combine lime juice, soy sauce, sugar, chile sauce and 1 tablespoon water in small bowl.
  3. In wok or large deep skillet, heat oil over high heat. Add garlic and ginger and stir-fry 30 seconds, then add carrot strips and green onions and stir-fry 1 minute.
  4. Add lime juice mixture. Drain noodles and add to wok, tossing with tongs until they soften and curl, about 1 minute. Add sprouts. Divide mixture among serving plates, sprinkle with peanuts and garnish with a slice of lime and cilantro if desired.
January 1999

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comments

Search vegan pad thai PETA - I made it without the spice it calls for - almost used this recipe but didn't have peanut oil so went with that one - the sauce is very basic - peanut butter, lime juice, sugar (I used brown) and soy sauce (I used a tablespoon less than called for) - easy to modify based on ingredients on hand - I'm picky about pad thai and it was awesome.

A - 2014-08-03 22:44:56

I'm on a quest to replicate the Pad Thai you can get in a typical Thai restaurant and have not yet found success, but this recipe comes close. I made it last night, adding tofu for protein and swapping fish oil in for the water in the sauce. The dish looked like an exact match and the taste was close, but I think the sauce still needs some work. Maybe more brown sugar and something to add more tang--rice vinegar, maybe? Anyone have suggestions?

Elli - 2014-05-09 17:13:38

This is NOT the original recipe from the magazine. The original one was even better with snow peas & tofu,fresh tomatoes and red bell pepper and (BTW) 4 scallions and lime JUICE. look here http://www.vegetariantimes.com/recipe/pad-thai/

Patty D - 2014-01-15 22:56:45

I assumed lime sauce was lime juice too. Also wondering if anyone found the 10 green onions too much? I'm just making it now, but only going to use 5...just in case it overpowers the dish. So far smells great!

Adele - 2013-10-24 00:05:37

I have tried a variety of Pad Thai recipes over the years, and I always come back to this one as my favorite. It is simple to make, but tastes wonderful. Three modifications I like to make are to use cabbage instead of bean sprouts, Thai basil instead of cilantro, and add some tofu for protein.

Sherry - 2013-06-24 16:03:40

I'm with Kelly, I have never heard of "lime sauce", please elaborate!

Alison - 2013-06-22 18:12:26

We are SO pleased with your delicious vegetarian recipes. Being somewhat new to going meatless, we were amaze how simple it was to make the switch. Your recipes are simple AND scrumptious. Thank you all so much.

Marie Deyoe - 2013-06-19 16:51:52

in the ingredient list, is that supposed to be 1/4 cup fresh lime juice? I am not familiar with lime sauce.

Kelly - 2013-06-19 12:41:04

I made this dish this evening and despite being out of cilantro and substituting sliced almonds for peanuts it was delicious. Pad thai I have made in the past include lots of strange ingredients. I was surprised by the simplicity of this recipe.

Crystal Schuman Rose - 2012-07-11 03:50:12