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Vegetarian Pad Thai

Easy, flavourful and inexpensive to make. I was craving pad thai and combined a few recipes I found into one, and added my own twist to it as well. I used to use another recipe but found it a bit dry and tasteless so I created this one. Everyone who tasted it gave it a thumbs up!



  • 1 pkg. rice noodles (I used thick fettuccine style ones)
  • 1 package of mung bean sprouts (about 2 cups)
  • 1 grated carrot
  • 5 green onions (chopped, including greens)
  • 1 Tbsp. grated ginger
  • 1/2 lb. tofu (fried or grilled then cut into cubes, I used leftover cooked tofu)


  • 1/3 cup soy sauce (I used light)
  • 1/3 cup lime/lemon juice combo (I used mostly lime)
  • 1/3 cup brown sugar
  • 1 Tbsp. sambal oelek (or hot sauce)
  • 3 Tbsp. natural peanut butter


Combine all sauce ingredients and mix well. Set aside.

Boil a big pot of water, then take of heat and immerse rice noodles and sprouts for 7 minutes or according to package directions. Drain and set aside.

In a wok or large pan, heat 1 Tbsp of sesame oil then add carrot, ginger and green onions and fry for a minute. Add tofu to heat up. Then add noodles/beans and mix well. Add sauce and mix until well blended. Serve with chopped coriander and peanuts.

Bon Appetit!

Servings: 4
Time:15 Minutes Preparation Time
15 Minutes Cooking Time

Source: My own recipe adapted from several ones, also on my blog

By freya1970

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