This homemade Pad Thai captures the authentic balance of sweet, sour, and savory flavors beloved in Thai cuisine. The dish features silky rice noodles tossed in a rich tamarind-free sauce made from fish sauce, vinegar, and sugar. Firm tofu cubes provide a satisfying protein base, absorbing the bold aromatics of garlic and roasted chili peppers. Scrambled eggs are folded into the mix, adding richness and texture, while fresh bean sprouts and green onions contribute a crisp, refreshing crunch. Topped with crunchy roasted peanuts, this meal is perfect for a quick weeknight dinner or a vibrant vegetarian option for gatherings. It’s simple to prepare using pantry staples yet delivers restaurant-quality taste and depth in every bite.
Pad Thai Pseudo-Vegetarian Style
Description
This homemade Pad Thai captures the authentic balance of sweet, sour, and savory flavors beloved in Thai cuisine. The dish features silky rice noodles tossed in a rich tamarind-free sauce made from fish sauce, vinegar, and sugar. Firm tofu cubes provide a satisfying protein base, absorbing the bold aromatics of garlic and roasted chili peppers. Scrambled eggs are folded into the mix, adding richness and texture, while fresh bean sprouts and green onions contribute a crisp, refreshing crunch. Topped with crunchy roasted peanuts, this meal is perfect for a quick weeknight dinner or a vibrant vegetarian option for gatherings. It&# 226;ÂÂs simple to prepare using pantry staples yet delivers restaurant-quality taste and depth in every bite.Ingredients
Directions
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Combine Thai fish sauce, white vinegar, and sugar in a small bowl. Stir until the sugar is completely dissolved and set aside.
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Soak rice noodles in warm water for about 40 minutes, or until soft but still firm to the bite. Drain well and set aside.
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Wrap tofu in a clean kitchen towel and press with a heavy object for 30 minutes to remove excess moisture. Cut the tofu into 1/4-inch cubes.
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If using dried shrimp, rinse them briefly in water and drain. If using dried red chili peppers, toast them in a dry wok over low heat, stirring constantly, until browned. Grind into a powder using a spice mill or mortar and pestle.
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Heat oil in a wok or large skillet over medium heat. Add minced garlic and swirl for about 1 minute until fragrant.
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Add the drained noodles to the wok and toss for 1-2 minutes to coat with oil and heat through.
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Add the tofu cubes and dried shrimp (if using) to the wok. Immediately pour in the prepared sauce mixture.
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Stir continuously until the noodles have absorbed the sauce and the mixture is well combined, about 2 minutes.
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Reduce heat to low or medium-low. Push the noodle mixture to one side of the wok. Crack an egg into the empty space and let it set for a few seconds before breaking the yolk. Repeat with the second egg on the other side.
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Cover the eggs with noodles and let cook undisturbed for about 3 minutes, or until the egg whites are set.
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Use a slotted spoon to scrape the eggs from the bottom, breaking them into small pieces and mixing them into the noodles.
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Add bean sprouts and sliced green onions. Toss gently and cook for another 2 minutes until the vegetables are slightly wilted but still crisp.
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Remove from heat. Top with crushed roasted peanuts and sprinkle with roasted red chili powder to taste. Serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 340.9kcal
- % Daily Value *
- Total Fat 12.8g20%
- Saturated Fat 2.2g12%
- Cholesterol 42.0mg15%
- Sodium 1898.9mg80%
- Total Carbohydrate 48.9g17%
- Dietary Fiber 2.6g11%
- Sugars 16.1g
- Protein 11.6g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make this recipe fully vegan, substitute the fish sauce with soy sauce or tamari, and omit the eggs. You can also use tofu scramble instead of whole eggs for added protein.
For a spicier kick, add fresh chopped chilies or sriracha during the final mixing stage. Adjust the sugar and vinegar ratios to balance sweetness and acidity according to your preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water to prevent the noodles from drying out.
If you cannot find dried shrimp, you can omit them or substitute with chopped mushrooms for an earthy flavor. Ensure your wok is very hot before adding the eggs to achieve a nice sear.
