Pad Thai Recipe - Vegetarian Times

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.

  • 4Servings


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


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.

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.

Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.

Nutrition Information

  • Calories: 289
  • Carbohydrate Content: 59 g
  • Fat Content: 4 g
  • Fiber Content: 2 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 624 mg