Vegetarian Pad Thai Recipe

Serves: 2 Save

Ingredients (17)

  • 8 ounces dried rice noodles (pad thai noodles, linguini-width), or enough for 2 people
  • 3 tablespoons brown sugar, or more to attain sweet-sour balance
  • 1/4 cup vegetable stock, or faux chicken stock
  • 3 1/2 tablespoons soy sauce, or wheat-free soy sauce
  • 2 1/4 teaspoons tamarind paste, or to taste
  • 1/2 to 1 teaspoon chili sauce, or to taste, or 1/8 to 3/4 teaspoon chile flakes
  • 3 to 4 tablespoons peanut or coconut oil
  • 4 cloves garlic, minced
  • 3 tablespoons diced onion
  • 3 to 4 heads baby bok choy or 1 regular bok choy, cut into large dice
  • 2 to 3 tablespoons vegetable stock or white wine
  • 1 to 2 large eggs or 1/2 cup soft tofu
  • 2 to 3 cups bean sprouts
  • 2 green onions, sliced
  • 1/4 cup chopped unsalted dry-roasted peanuts or cashews, divided
  • 1/3 cup fresh cilantro, for garnish
  • 2 wedges lime, plus more to taste and for garnish

Directions

Learn how to make this recipe at The Spruce Eats

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