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Pad Thai – National dish of Thailand in a Plate
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Pad Thai – National dish of Thailand

Pad Thai is one of my ever favorite noodles dish when eating out at a Thai restaurant. It is so easy to recreate the flavors at home and this vegetarian version is loaded with vegetables and tofu and cooked with homemade sauce.
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Asian, Thailand
Diet: Vegetarian
Servings: 6 people
Calories: 446kcal


  • bowl
  • pan
  • spatula


  • 12 Oz Rice noodles Flat ones – 12 oz
  • 1 Block Tofu 14 oz, Drained, pressed dry and cubed
  • 2 cups Broccoli Florets
  • 2 carrot Carrot Julienned
  • ¾ cup Spring onions Chopped
  • 1 cup Snow peas
  • 5 tablespoon Oil
  • if needed Salt Soy sauce has enough salt, so check before adding any


  • 4 tablespoon Soy Sauce
  • 2 tablespoon Vinegar
  • 2 tablespoon Chili paste I used the homemade Thai Chili Paste
  • 3 tablespoon Lime juice
  • 5 tablespoon Brown Sugar
  • 1 tablespoon Tamarind paste


  • Roasted ground peanuts
  • Lime pieces
  • Chili sauce
  • Bean sprouts I forgot to add this



  • Prepare the rice noodles as mentioned on the package. Some noodles just require soaking in hot water whereas some might require cooking time. Rinse in cold water once cooked and drain in the colander. Please make sure that the noodles still have a good bite to them, otherwise it will become mushy when cooking with the sauce.
  • Roast and grind the peanuts to a coarse powder in a food processor. Ensure that you end up with coarse pieces of the peanut and not pe


  • Whisk together all the ingredients mentioned above in a small bowl and keep it aside. I added a little bit of noodle cooking water to thin my sauce and enable the tamarind and the brown sugar to melt.
  • Heat a large wok or pan over high heat and add about a tablespoon of oil. Add the cubed tofu into the hot pan and cook until the evenly brown all sides. Remove from pan.
  • Next add 1 more tablespoon of oil and let the temperature of the pan rise. Now cook the vegetables one after the other (broccoli, carrots, snow peas and the spring onions) with little salt, separately in high heat and remove in a bowl. I cooked all the vegetables individually to allow them to retain their crispness. Make sure that the pan heats up well before adding the next vegetable.


  • Once you have all the ingredients ready, assembling in a breeze. It is ideal to make one serving at a time, but if your pan is large enough, you could make more.
  • Add all vegetables to the pan and then add the sauce. Let the sauce cook for couple of minutes and then add the tofu. Let it cook for couple of minutes more in the sauce and then add the noodles. Mix well and cook for 2 minutes in high heat and then serve with all the garnishes.


Calories: 446kcal | Carbohydrates: 68g | Protein: 11g | Fat: 15g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 834mg | Potassium: 392mg | Fiber: 3g | Sugar: 14g | Vitamin A: 562IU | Vitamin C: 42mg | Calcium: 80mg | Iron: 3mg