Pad Thai Recipe

pad thai noodles in a white bowl garnished with crushed peanuts and spring onions.

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Pad Thai is a classic Thai stir-fried noodle dish made with rice noodles, a sweet-tangy tamarind sauce, vegetables, tofu or meat, and garnished with peanuts, lime, and herbs. My homemade version is a Pad Thai-inspired vegetarian recipe made without fish sauce or eggs, using fresh tamarind water, mushrooms, seasonal vegetables, and roasted peanuts - deliciously balanced and perfect for weeknight meals.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Thai

Diet: Vegan, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 673kcal

Author: Dassana Amit

Ingredients

For the Noodles

200 grams rice noodles - thin and flat, can use 180 grams
4 cups water - for cooking noodles

For the Tamarind Water

1 tablespoon tamarind - soaked in ¼ cup hot water
OR
1 to 2 tablespoons tamarind paste - adjust as needed

For Stir-Frying

3 tablespoons oil - sunflower or any neutral-tasting oil
½ cup scallion whites - sliced, (spring onion whites)
2 teaspoons garlic - finely chopped
3 cups white button mushrooms - sliced or chopped
⅓ cup carrots - finely chopped or shredded
½ cup baby corn - sliced
1 cup green bell pepper sliced (capsicum)

Seasonings & Sauce

2 tablespoons dark soy sauce - adjust to taste
1 tablespoon rice vinegar or 2 teaspoons lime juice
1 teaspoon red chilli flakes or add as required
1 teaspoon oyster mushroom powder - optional
¼ cup palm sugar or add as required
salt as required

Garnish

¼ to ⅓ cup scallion greens - chopped (spring onion greens)
½ cup peanuts - coarsely crushed or chopped roasted
1 lime - cut into wedges
2 to 3 tablespoons coriander leaves - chopped (cilantro), optional

US Customary - Metric

Instructions

Cook Rice Noodles

Cook the rice noodles according to the package instructions. I have boiled in 4 cups of water until tender and al dente. Drain the water and set cooked noodles aside.

Prepare Tamarind Water

Soak tamarind in ¼ cup hot water for 15 to 20 minutes. Mash and strain to extract the pulp.
Alternatively, use 1 to 2 tablespoons tamarind paste directly when making the sauce.

Stir-Fry the Vegetables & Mushrooms

Heat oil in a heavy wok on high flame.
Add sliced scallion whites and chopped garlic. Stir-fry for about 1 minute.
Add mushrooms, carrots, and baby corn. Stir-fry on high heat until all the moisture evaporates.
Add green bell pepper and stir-fry for 2 to 3 minutes.

Add Sauces & Spices

Add red chilli flakes and oyster mushroom powder (optional).
Pour in the tamarind water (or paste), soy sauce, rice vinegar (or lime juice), palm sugar, and salt to taste.
Mix thoroughly and simmer on medium heat for 4 to 5 minutes or until the sauce thickens slightly.

Combine with Noodles & Make Pad Thai

Add the cooked rice noodles to the wok. Mix and toss well until the sauce coats the noodles evenly.

Garnish and Serve:

Garnish with chopped scallion greens, crushed roasted peanuts, and lime wedges.
Serve hot, optionally topped with fresh coriander leaves or Thai basil.

Notes

Always use a heavy wok and stir-fry on medium-high to high heat for the best texture and flavor. Remember to regulate the heat as needed while stir-frying.
Palm sugar can be adjusted to your preferred level of sweetness.
Instead of palm sugar you can add brown sugar, raw sugar or regular granulated white sugar. Add according to taste.
Feel free to include tofu, sprouts and other veggies like zucchini or snow peas for variation.
After soaking or cooking, rinse the rice noodles in cold water and drain well to stop the cooking process and prevent clumping.
Make sure the stir-fried vegetables have a slight crunch to balance the soft noodles.
If the sauce thickens too much while cooking, sprinkle in a tablespoon or two of warm water to loosen it.
Prep all ingredients before you begin stir-frying, as the cooking process moves quickly.
Adjust chili flakes to your spice preference - start with less and add more later if needed.
Use roasted unsalted peanuts for garnish, and crush them coarsely for the best texture.
Fresh lime juice adds brightness and a nice tangy flavor. So try not to skip it.
You can also pan-fry tofu cubes until light golden and add them along with the vegetables.

Nutrition