Nicola's Pad Thai


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

Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
8 hrs
Total Time:
8 hrs 30 mins
4 servings


  • 2 cups pad Thai rice noodles, soaked in water overnight and drained

  • ½ cup vegetable broth

  • 2 tablespoons vegetable oil

  • 1 tablespoon brown sugar

  • 1 tablespoon soy sauce

  • 1 tablespoon rice wine vinegar

  • 1 ½ teaspoons peanut butter

  • 1 teaspoon chopped fresh cilantro

  • 1 teaspoon onion powder

  • 1 teaspoon tamarind paste

  • 1 teaspoon hot chile paste

  • ¾ teaspoon garlic powder

  • ½ teaspoon sesame oil

  • ½ teaspoon crushed red pepper flakes

  • ¼ teaspoon ground coriander

  • ¼ teaspoon ground ginger

  • salt and ground black pepper to taste

  • 3 tablespoons vegetable oil

  • cup chopped broccoli

  • cup chopped carrots

  • cup snow peas, trimmed

  • cup sliced water chestnuts, drained

  • cup baby corn, drained

  • cup sliced fresh mushrooms

  • cup sliced zucchini

  • 1 tablespoon vegetable oil

  • 1 tablespoon chopped peanuts for topping

  • 1 tablespoon chopped cilantro

  • 1 pinch paprika for garnish


  1. Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.

  2. Drain rice noodles and set aside.

  3. 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.

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

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

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

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

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

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

  10. 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 (per serving)

520 Calories
24g Fat
71g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 520
% Daily Value *
Total Fat 24g 31%
Saturated Fat 3g 17%
Sodium 467mg 20%
Total Carbohydrate 71g 26%
Dietary Fiber 4g 15%
Total Sugars 7g
Protein 5g
Vitamin C 15mg 76%
Calcium 39mg 3%
Iron 1mg 7%
Potassium 238mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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