Vegetarian Pad Thai

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1/2 pckg Rice Noodles
3 oz Fresh Chives
4 oz Bean Sprouts
4 oz Firm Tofu
0.25 lb Shiitake Mushroom
2 N/A Eggs
2 N/A Shallots
2 clove Garlic
3 Tbsp Vegetable Oil
1 pinch Salt
4 1/2 Tbsp Coconut Sugar
5 Tbsp Tamarind Paste
1 Tbsp Soy Sauce
1 tsp Crushed Red Pepper Flakes
1 Tbsp Crushed Peanuts
1 N/A Lime


Soak the Rice Noodles (1/2 package) in room temperature water for about an hour or until the noodles are soft.

Mince the Garlic (2 clove). Dice the Shallot (2 N/A).

Chop the Fresh Chives (3 ounce) into 2-inch pieces.

Remove stem from the Shiitake Mushroom (0.25 pound) and slice.

Pat dry the Firm Tofu (4 ounce) and cut into ¼-inch cubes.

Make the Pad Thai sauce, mix together Coconut Sugar (4 1/2 tablespoon), Tamarind Paste (5 tablespoon), and Soy Sauce (1 tablespoon).

Heat Vegetable Oil (3 tablespoon) over high heat wok. Once the oil is hot, add tofu cubes and cook for about 1 minute on all sides until golden brown. Then set the tofu aside and scoop some of the oil out of the wok and save them for later.

In the same wok over medium-high heat, add mushrooms and a pinch of Salt (1 pinch) then cook for 3 minutes or until they are soft. Then set aside.

In the same wok over medium-high heat, heat the used oil. Cook garlic and shallot until fragrant.

Add the Pad Thai sauce, stir for about 2 minutes until the sauce thickens. Then add noodles and use a tong to stir to combine for about 2 minutes.

Add tofu and mushrooms in, give a little stir to combine then push the noodles to the side of the wok to make space for scrambling the eggs. Cook the Egg (2 N/A) for about 1 minute or until the egg has completely cooked through.

Add chive and Bean Sprouts (4 ounce). Stir in the noodles and mix until combined. Cook for 2 minutes.

Sprinkle Peanuts (1 tablespoon) on top. Serve with Crushed Red Pepper Flakes (1 teaspoon) and a Lime (1 N/A).