Vegetarian Pad Thai Recipe - Vegetarian Times

Vegetarian Pad Thai


This elegant dish is a fantastic example of Thai cuisine, which blends seemingly contradictory elements—sweet and spicy, subtle and assertive, rich and light—to delicious effect. Timing is everything when stir-frying, so prepare and measure all ingredients before you start to cook.

  • 4Servings


  • 8 oz. uncooked rice noodles
  • 2 tsp. peanut oil
  • 2 medium cloves garlic, minced
  • 1 medium red bell pepper, julienned
  • 2 ripe large tomatoes, seeded and diced
  • 4 oz. snow peas, strings removed
  • 4 oz. firm tofu, drained well 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 (1 oz.)
  • 4 scallions (white and light green parts), chopped
  • 2 oz. fresh bean sprouts (1 cup)


In large pot, bring 3 quarts water to a boil. Add noodles; stir to prevent sticking. Cook until tender, about 4 minutes. Drain well and set aside.

Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add garlic and bell pepper and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry until vegetables are just tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes more. Stir in cooked noodles and cilantro.

Divide noodle mixture among plates. Sprinkle with cashews, scallions and bean sprouts and serve right away.

Nutrition Information

  • Calories: 331
  • Carbohydrate Content: 61 g
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 7 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 619 mg