Vegetarian Pad Thai

This meatless pad Thai is made with tender scrambled eggs. For even more protein, add some crispy tofu just before serving.

Vegetarian Pad Thai
Photo: © Phoebe Lapine
Active Time:
15 mins
Total Time:
30 mins


  • 1/2 pound dried pad Thai rice noodles (banh pho)

  • 1/4 cup soy sauce

  • 2 tablespoons light brown sugar

  • 1 tablespoons tamarind paste (see Note)

  • 1 tablespoon Sriracha or chile-garlic sauce

  • 2 tablespoons vegetable oil

  • 2 garlic cloves, thinly sliced

  • 2 small shallots, thinly sliced

  • 2 cups julienned carrots (from about 3/4 pound carrots)

  • 4 scallions, cut into 1-inch pieces

  • 2 large eggs, lightly beaten

  • 1 cup bean sprouts

  • 1/4 cup ground roasted peanuts

  • 1 lime, cut into 8 wedges, for serving


  1. Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.

  2. Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.

  3. In a large nonstick wok or skillet, heat the oil until shimmering. Add the garlic, shallots and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes. Add the noodles and scallions and stir-fry until heated through, about 2 minutes.

  4. Scrape the noodles to one side of the pan and add the eggs. Cook, stirring occasionally, until nearly set, about 1 minute. Toss everything together. Add sauce and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes. Transfer the pad Thai to a platter. Garnish with the bean sprouts and peanuts and serve with the lime wedges.


Tamarind paste is available from Indian, Asian and Latin markets.

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