Vegetarian Pad Thai

Vegetarian Pad Thai

Use a mix of the following vegetables:
Bean, bean sprouts, asparagus, carrot, mushrooms, onions. This recipe will yield 2-3 servings.


  • 2 cloves garlic, minced
  • 1/3 cup tamarind extract, thick
  • 1 onion, sliced
  • 7 green beans cut into 3rds
  • 1/2 cup carrot noodles or slivers
  • 1/5 cup bean sprouts
  • 1 cup mushrooms
  • 3 to 4 fresh basil leaves
  • 1 cup spring onions, chopped
  • 2 Tbs. canola or olive oil
  • 2 cups cooked pad thai noodles or rice noodles
  • 1 Tbsps. fresh chives
  • 2 tsps. papria
  • 1 Tbsp. coarse peanuts, unsalted
  • 1/2 cup white vinegar
  • 4 dry red chilies
  • 2 lime wedges
  • 2 eggs, scrambled
  • Salt to taste


Cook pasta per directions on package.

In a skillet, add oil. Let it warm, then add the red chilies. Sauté onions first. Add all vegetables except bean sprouts and sauté until slightly under cooked but not raw.

Mix tamarind paste with vinegar and bring to a simmer. Turn off heat.

Use the remaining oil, sauté garlic and add all the vegetables. Toss a few times. Add eggs, scramble until cooked. Add the tamarind paste, paprika and noodles.Stir a couple times to combine. Sprinkle some spring onions on top.

Serve hot garnished with bean sprouts, peanuts, paprika and lime wedges. For additional spice, add fresh ground red chilie flakes.

^ Please contact me for any of these ingredients or utensils.

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