I fell in love with Wagamama’s Yasai Pad Thai a couple of years ago only to discover that most Pad Thai’s are made with a fish sauce so even if the restaurant is using tofu or veggies, it’s likely that it still isn’t vegetarian friendly. So I embarked on a mission to make my own tasty pad thai that is completely vegetarian. Like I said, I’ve had a few failed attempts at making a Pad Thai (too stodgy or too eggy) but this is AMAZING. It’s super tasty, pretty healthy and, because it is a stir fry, it’s quick and easy to make. I had added as many vegetables as I could pack in to keep it a healthy dinner option for during the week.
This recipe serves about four people and like my Satay recipe, it combines some of my favourite flavours in one dish: peanut, coriander, lime, chilli. I have included an option for both Quorn chicken and Tofu in this recipe to suit your preferences or to suit whatever is most easily accessible to you. I always have Quorn chicken pieces in my freezer so I tend to use these for cooking unless I go out of my way to buy some tofu. If you’re using the firm tofu, remember to squeeze out any excess moisture by wrapping in a clean kitchen towel and pressing down on it.
300g Quorn Chicken Pieces/400g Pressed Firm Tofu (cut into large bites)
One Nest of Rice Noodles Per Person
Sesame Oil (you can use vegetable oil if you don’t have any)
1 Red Onion (thinly sliced)
1 Leek (thinly sliced)
3 Garlic Cloves (finely chopped/minced)
2 Fresh Red Chillies (deseeded and finely chopped)
100g Bean Sprouts
4tbsp Dark Soy Sauce
1tbsp Sweet Chilli Sauce
2tsp Brown Sugar
2 Large Eggs
Handful of Fresh Coriander (roughly chopped for garnish)
4 Spring Onions (roughly chopped for garnish)
25g Dry Roasted Peanuts (roughly bashed for garnish)
Optional: Another lime cut into wedges for garnish
- In a small bowl, beat the two eggs.
- In a separate bowl, mix together the soy sauce, sweet chilli sauce, brown sugar and juice of the lime. Set aside.
- In a large frying pan or wok, fry Quorn/tofu pieces in a splash of sesame oil for 3-4 minutes. Add the sliced red onion and leek for 2 minutes. Add garlic, chilli and bean sprouts and stir fry for 2 minutes more.
- Pour in the sauce mixture and combine well. Stir fry continuously while you cook your noodles.
- Cook your rice noodles according to pack instructions. This will usually take 3-4 minutes. Drain and rinse with cold water.
- Add the noodles to the wok. Toss for a couple more minutes to combine all of the ingredients.
- Slowly and evenly pour over the beaten eggs and let them set for 1-2 minutes before stirring briefly until the egg is cooked. Add half of the spring onions, coriander and peanuts and stir through.
- Serve in separate bowls and top with the remaining garnish. Enjoy!
If you have a go at making my vegetarian pad thai, let me know what you think and send me your photos.