Vegetarian Pad Thai

Wednesday, January 26, 2011

Ok here a very popular dish that you will see in every Thai restaurant. There something about this noodle that everyone just can’t seem to resist. With it sweet and tangy flavor and chewy noodle texture accompany with eggs and tofu just melts in your mouth. Of course, when not done right it is tasteless and dry, tasting more like dried cardboard than noodle. I am not a sweet main dish person, but this noodle caught my attention once upon a time when my chef first cook it for me at my once upon time Thai restaurant. The way he made it was makes the noodle look so tempting all glossy and moist. Of course, after one bite, I was hooked on Pad Thai! And the long process of pestering him to finally teach me how to make and what is his secret ingredients. Needless to say, if he is reading this he won’t be too happy that I am leaking his secret ingredients out! But you know what they say about sharing is caring…and I am sure he wants his wonderful recipe to be acknowledged and enjoy by other Pad Thai lover out there! Whoever you guys are….


1 Serving or ¼ package of medium size fresh or dried rice noodle
2 Tbsp of Pad Thai sauce
1 Tbsp of fish sauce
1 or 2 Eggs (optional)
1 Handful of bean sprout
2 Tbsp of cold water
½ Cup of hard tofu cut into 1/2 inch cubes
½ Tsp chopped cooked peanuts
3 Steams of cilantro
A couple dash of white pepper
1 Tbsp of vegetable oil

Pad Thai’s Sauce

1 Package of ready peel tamarind paste
1 Cup of sugar
½ Cup of Sambal Oelek fresh ground chili paste (find it in sauce section in Asian market)
2 Cup of boiling water

• Bring the water to boil. Pour the water on the tamarind paste and let it sit for 30 minute or so.
• After the required time, it should soften and fall the tamarind will fall apart.
• Now using a spoon or hand mash the tamarind until it thicken and strain it through a strainer to remove all skin and seed.
• In a medium pot, pour the tamarind juice, sugar and chili paste and bring to boil.
• When it boiled lower the heat to medium and stir occasionally until the sauce is thicken.
• When it done you can put it in a plastic container and or seal tight and refrigerate it for up to 6 months.


1. If you’re using dried noodle, make sure to soak it for 1 hour first then soak it boiling water for 30 seconds or so to soften the noodle up. Fresh one can be cook right away or if you like it softer soak in boil like the dried noodle. Do not soak in boiling too long or the noodle will break apart and gets mushy when cooking it.
2. Heat wok to hot, than add the vegetable oil. When the oil is hot add the tofu and cook until light golden brown.
3. Move the tofu aside, add the eggs and scramble it until cook.
4. Add the noodle, fish sauce, water and Pad Thai’s sauce and toss the noodle until fully mix together and the sauce is coating the noodle all over. Do not over stir it or it will break apart.
5. When it fully cooked add the cilantro and white pepper and give it a toss or two. If you like your bean sprout to be cook add it now.

Remove, add the peanut, cilantro and bean sprout, serve hot.


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