The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.

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  • Drain rice noodles and set aside.

  • Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.

  • Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.

  • Heat 3 tablespoons of vegetable oil in a large wok over medium heat.

  • Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.

  • Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.

  • Remove the wok from heat and pour the sauce over vegetables and rice noodles.

  • Toss to fully coat the vegetables and rice noodles with sauce.

  • Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.

Cook's Note:

Everyone has a different idea of what pad Thai should taste like, this is as close (vegan) as I have come to my favorite restaurant's take on this wonderful dish. I hope you enjoy.

Nutrition Facts

519.6 calories; protein 5.1g 10% DV; carbohydrates 70.9g 23% DV; fat 24.2g 37% DV; cholesterolmg; sodium 467.3mg 19% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/27/2013
Nom is all I need to say! This was super yummy! Make double the amount of sauce though- you'll definitely need it! You could easily substitute different veggies and I added a little chicken bc my husband insisted on it. Now that I have all of these ingredients in my house it should be really easy to have PadThai any time I want! Yay! Thanks so much for sharing this recipe! Read More
(4)

Most helpful critical review

Rating: 2 stars
11/12/2017
Decent meal but very Americanized version - lacked true Thai zest Read More
(1)
26 Ratings
  • 5 star values: 17
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/27/2013
Nom is all I need to say! This was super yummy! Make double the amount of sauce though- you'll definitely need it! You could easily substitute different veggies and I added a little chicken bc my husband insisted on it. Now that I have all of these ingredients in my house it should be really easy to have PadThai any time I want! Yay! Thanks so much for sharing this recipe! Read More
(4)
Rating: 5 stars
03/08/2012
Yummo! This is amazing. I tripled the sauce based on a 1lb package of Thai Rice noodles. I don't know what tamarind paste is so I just left it out. It easily fed my family of 6. Great recipe. Read More
(4)
Rating: 4 stars
01/24/2014
Finally made pad thai from scratch and used this recipe. Yum! Turned out great. I halved the recipe since it was only for 1 didn't have tamarind paste so I subbed a little lime juice and fish sauce for the sour. I also didn't have chili paste so I used powder and I used fresh garlic instead of preferred. I used a gourmet seafood mix and only used mushrooms and snowpeas for the veggies. I loved it. Next time I will make sure to have all the ingredients on hand to give it a more adequate rating. Oh I also only soaked the noodles for 30 minutes in really hot tap water like the directions on the noodle package called for. Read More
(3)
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Rating: 5 stars
08/25/2013
I am glad I read the reviews first and doubled the sauce - delish! Read More
(3)
Rating: 5 stars
05/19/2013
Amazingly delicious. Made for our vegan friend. She loved it. We did too. Read More
(3)
Rating: 4 stars
05/30/2012
We really liked this! I'm guessing if I'd followed the directions exactly it would have been even better but I realized after I started that I didn't have cilantro or water chestnuts. I also used chicken broth rather than vegetable. Read More
(2)
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Rating: 5 stars
04/29/2015
I'm only rating this recipe on the sauce as that is all I used from it. BUT! The sauce really is AMAZING and better than anything I've had in any restaurant. I used noodles that were already soaked and vacuum packed so I just needed to add them to the stirfry at the end. I marinated about a pound of sliced chicken in some peanut butter rice wine (you could use white wine) soy sauce and brown sugar for a few hours. I cooked the chicken first then added sliced carrots and onions for a few minutes then added bean sprouts and water chestnuts. I pushed everything to one side of my wok and scrambled an egg. Then I tossed in the noodles and the sauce (which I cooked according to this recipe) removed the wok from the stove and continued to toss until everything was combined. I topped with chopped peanuts sliced green onions and lime. YUM! Thank you so much for this incredible sauce recipe. Read More
(2)
Rating: 5 stars
11/02/2015
Yum I used lime juice in place of tamarind paste Read More
(2)
Rating: 5 stars
01/16/2017
Really good! It requires a lot of ingredients though but I even found the tamarind paste at my local Indian grocery store. I didn't know what to expect when I tasted it but the finished product was really good. Kind of hot though but perhaps I used too much chili pasted. I added an extra two teaspoons of PB and 4 pinches of brown sugar to the finished product. It is pretty authentic. When I make it again I'm going to try to find a way to reduce the oil. I omitted the oil when sauteing the veggies and used water instead. Read More
(1)
Rating: 2 stars
11/12/2017
Decent meal but very Americanized version - lacked true Thai zest Read More
(1)