Vegetarian Pad Thai. Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice.

Then you just add it to the cooked vegetables, rice noodles, and baked tofu cubes. Drain well in a colander and cover with a dampened paper towel. This Rainbow Vegetarian Pad Thai (with peanuts and basil dohhh) is just really good, my friends. You can cook Vegetarian Pad Thai using 17 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Vegetarian Pad Thai

Prepare 2 of garlic cloves.
Prepare 1 of fresh coriander leaves.
Prepare 1/2 of onion, sliced.
It's 1 of freshly roasted peanuts.
It's 1 of lime (3/4 sqeezed; 1/4 wedge).
You need 2 tbsp of fish sauce.
Prepare 1 tbsp of sugar.
Prepare 1 tbsp of soy sauce.
Prepare 1/2 cup of water.
You need 1 of rice noodles.
Prepare 1/2 cup of sprouted chickpeas.
It's 2 of eggs.
Prepare 1/2 of chili.
You need 1 of spring onion.
Prepare 1 of celery stalk.
It's 1/2 of carrot.
Prepare 1 tbsp of olive oil, extra virgin.

It is really good and surprisingly easy. I took a few ideas I had seen out there in the big wide internet world (vegetables as noodles! Pad Thai sauce-ery!) and made them into this. Lightly toast the peanuts in a large non-stick frying pan on a medium heat until golden, then bash in a pestle and mortar until fine, and tip into a bowl.

Vegetarian Pad Thai instructions

Roast peanuts for 15 min at 180°.
Mix sauce: water, sugar, lime juice, soy sauce, fish sauce..
Finely chop garlic.
Slice onion, Julianne carrots, slice spring onion, slice celery, rinse chickpea sprouts, slice chili..
Place dry noodles in boiling water to soften - 5min.
Heat olive oil in wok, and brown garlic for 30sec. Add onion slices and cook for a minute..
Move everything to the sides and crack both eggs into the center. Break the yokes. Fry..
Add carrots, celery, chili slices, sauce, 1/2 the roasted peanuts. Stir until noodles are soft and everything is coated, liquid is gone..
Add spring onion slices and chickpea sprouts. Stir another minute or 2..
Garnish with fresh coriander, remainder of roasted peanuts and lime wedge. Serve..

This authentic Pad Thai for vegetarian and vegan Thai food lovers is also perfect for those who want a lighter noodle dish without the meat. And because it's made with rice noodles, Pad Thai can also be made gluten-free. Although vegetables are not strictly part of traditional Pad Thai. The tamarind is mixed with coconut aminos, coconut sugar, chili garlic sauce, lime juice, and Vegetarian Fish Sauce (optional), creating the perfect balance of sweet, salty, spicy, and umami. Asian-inspired, easy, gluten-free, healthy go to recipe. go to recipe.