Pad Thai has been our go-to food when we went to Thailand, on our honeymoon. That has been our very last travel and I can still feel the warmth of the sun on my skin and the chaos of Bangkok on my hears whenever we cook this.

We have been to lucky to go to Asia in 2019, for our honeymoon. We visited Thailand, Cambodia and Vietnam and all the flavours and smells are still vivid in our mind. I can see that amazing places every time we make pad thai and I smell coriander. Even though it’s so cold outside.

We really tried many different versions of this dish when in thailand, and I have to admit this one reminds us of our favourite. The Pad Thai we had in a remote beach on Koh Phi Phi. I’ve been so surprised when making this!

A quick tip: I used was firm tofu, you could use soft tofu as well, but the result would be different. Also, I’m aware they don’t use chopsticks in Thailand, but I just love to eat noodles with chopsticks!

I really hope I’ll make you travel as well, with this recipe!

“I love Thai boat noodles: They are kind of like pho, but with a very hearty broth. I will make the broth and just do no noodles and more bean sprouts. I need to be able to eat what I want to eat, so I just get rid of as many carbs as possible that go into it.”
Chrissy Teigen

Vegetarian Pad Thai

Travel to Thailand with this gorgeous Pad Thai

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Prep Time 20

Cook Time 15

Course Main Course

Cuisine Thai

Servings 3 people

Equipment

Wok – you could use a frying pan as alternative, but it's really not the same
pot
Bowl

Ingredients

150 gr Rice Noodles
100 gr Tofu
350 gr Bean Sprouts/Stir Fry Veggie Mix
150 gr Firm Tofu
2 Eggs
50 gr Scallions
20 gr Ginger
3 tbsp Tamarind Sauce
20 gr Peanuts
as required Sesame Oil or Sunflower oil
as required Soya Sauce
to taste Chilli Powder
to taste Coriander
to taste Lime

Instructions

First of all, cut the tofu into small pieces and place it in a bowl to marinate with soy and tamarind sauce. Cut the scallions and ginger really small and at the same time boil some water in the pot, put it aside and place the noodles in it. They should stay in there for 5 min. When you rinse them, they tend to stick together. I suggest to rinse and mix them with the same sauce as tofu, so that they won't stick – I actually used the same bowl, once I added the tofu to the wok.
Warm up 1/2 tablespoon of sesame oil in the wok and toast the peanuts until slightly brown, then put them aside. In the same wok, warm up another tablespoon of sesame oil and pour the scallions and ginger in. Let them brown.
Once the scallions browned, add the vegetables, some soy and tamarind sauce. After a couple of minutes, add the tofu, stir quite often and let everything cook for at least 5 min. The mixture should still be quite wet.
Add the rice noodles and the chilli powder, if you like. After a couple of minutes, place the noodles and vegetables on one side of the wok, and cook the eggs on the other side, breaking them directly on the wok and mixing everything up with a wooden flat spoon.
As soon as the eggs are cooked, mix them with the rest of the ingredients, taste in case it needs more salt or soy sauce. When serving, add some crushed toasted peanuts, fresh coriander and a slice of lime.