Pad Thai | Vegetarian | Full Meal

Pad Thai Vegetarian

There’s nothing better than a good bowl of noodles. It’s both comforting and wholesome, especially during winters; making it a great binge food. It’s definite that I’m going to have an itch to prepare noodle bowls more frequently than usual. So let’s get cooking one noodle at at a time. 🙂

Pad Thai is a stir-fried rice noodle dish prepared with tamarind sauce being the main ingredient and balanced out with palm sugar, hence making it a mildly flavored dish.

pad thai at home

I’ve prepared Pad Thai in two ways. The detailed recipe below has mung bean sprouts and spring onions, thereby keeping it basic and simple with a prominent tamarind flavor. I’ve also used jaggery as a substitute in place of palm sugar. The other one has a tad more sesame oil, garlic, red onions, sautéed cottage cheese and mushrooms. Feel free to add in your favorite veggies and giving your dish a personal touch.

pad thai with veggies
Pad Thai with Mushrooms & Cottage Cheese

Here’s what you’ll need:-

Vegetarian Pad Thai at Home

  • Servings: 3
  • Difficulty: easy
  • Print


  • Flat rice noodles – 1 packet (I’ve used Real Thai)
  • 1 cup mung bean sprouts (steps ahead)
  • Spring onions roughly chopped (separate the greens for later)
  • 1/4 cup tamarind paste (steps ahead)
  • 1 tbsp dark soya sauce
  • 1 tbsp jaggery
  • 1 tsp lemon juice
  • Crushed peanuts
  • 1 tbsp sesame oil
  • Salt to taste

pad thai ingredients


To prepare the sauce – Add soya sauce, jaggery, lime juice and tamarind paste to a bowl, salt to taste and mix well.
For the Noodles – Soak the noodles in room temperature water for 10-15 minutes or as per instructions on the packet. The goal is to soften them up, leaving them slightly undone.

pad thai sauce

1. Take a shallow stainless-steel pan. Heat sesame oil on a medium-low flame. Add spring onions and sauté for 2 minutes. Keep the greens aside for garnish.
2. Add the sauce and stir.
3. Next, add in the noodles and give it a good mix. The noodles will soak in all the sauce as they’re a bit undone. Cover for 2 minutes. Add a little water if it feels dry.
4. Add in the sprouts, crushed peanuts and spring onion greens. Toss well.

pad thai making steps

5. Serve hot.

pad thai at home

    To make mung bean sprouts – Soak green mung dal (mung beans) overnight. Pass it through a sieve and cover it. Keep aside in a dark place or cover it with a dark-colored cloth preferably black.
  • Run the sprouts under clean water at least twice a day. This way they remain moist and keeps the foul smell away.
  • They will take longer to sprout in cold temperature as compared to humid areas.
  • mung bean sprouts at home

    To make fresh tamarind paste – Soak fresh tamarind in hot water for a minimum of 20 minutes and pass it through a sieve. Feel free to buy tamarind paste from the supermarket.

    tamarind paste

Happy cooking 🙂

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