This Vegetarian Pad Thai Noodles is all that you need for a quickie dinner today! { 25 Min, Vegan, GF } Its light, fresh and absolutely quick loaded with a bit of crunch from peanuts. Homemade Vegetarian Pad Thai no fish sauce recipe makes a fantastic weeknight dinner.

Sometime last year, in mid – September, I was lucky to actually shoot a set of oriental recipes for a client at the School of Wok, Covent Garden London. The chef at the school of Wok cooked such authentic meal that I so wished, I could dig straight into them. But most of the recipes, we were working on had meat. Grrr….

But on the second day of the shoot, I was kind of lucky to sample some Vegetarian Pad Thai... ( yes .. without Fish sauce ). I was literally blown out with the heat when I tasted that bowl of Vegetarian Pad Thai Noodles. Soon after the meal I had a chat with the chef and she said there is a good amount of heat & spice in Thai food usually.

More Noodles Recipes to try

Pad Thai Noodles with Tofu & Asparagus 

Indo Chinese Vegetable Noodles

Surprisingly Thai food that I have relinquished in restaurants in the UK have been quite mild and are always tailored for the crowd except for the Nipa Thai Restaurant and at the School of Wok.

After experiencing some fab food and Live demo at the School of Wok during my shoot, I always wanted to recreate some Pad Thai at home and my experiment has been successful. The store bought sauce was quite sweet and completely different from what I have tasted from the experts.

INGREDIENTS  for VEGETARIAN PAD THAI

Pad Thai Noodles 

Sauce – little bit of trial and error actually gave me my perfect sauce for vegetarians. A little bit of tamarind-paste, chilli paste, brown sugar does it all. Yes if fish is acceptable in your diet you may steer in some fish sauce. But I have left it aside and still, our Pad Thai is absolutely wonderful, light and delightful.

For the vegetable choices, what I have used in this recipe is a selection of broccolini, baby corn, bean sprouts and sugar snaps. And that is it.

Garnishes – I have used some Peanuts and Lime.

Recently the Folks at School of Wok actually asked me if I would like to review their Wok and it was undoubtedly a yes. This opportunity kindled a bit of nostalgia. They sent me a 10 1/2 inch carbon steel wok. Before you use a wok, it actually requires a bit of seasoning and preparing them to use.

How do you season a Wok?

Well, first you heat the Wok at high heat until the inside and outside turns from grey to black. I allowed it to cool down completely and then using tissue paper applied a teaspoon of oil inside the wok. Heat the Wok again at high-temperature and you’re all set to use the seasoned Wok. Seasoning the Wok actually increases the longevity of the kitchen tool! Absolutely loved it and have been cooking a storm for the past one week.

RECIPES TO TRY IN A CARBON WOK

Fettuccine Alfredo

Schezwan Potato

Chinese Noodles

Honey Soy Fried Rice

Vegetable Fried Rice

15 Minutes Cauliflower Fried Rice

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Vegetarian Pad Thai Noodles Recipe

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VEGETARIAN PAD THAI NOODLES

Total Time

25 mins

 

This authentic Pad Thai Noodles is for Vegan & Vegetarians too.. Yes, It does not have Fish Sauce.

Course: Main Course

Cuisine: Thai

Ingredients

Ingredients

• 300 g Pad Thai Noodles
• 2 Tbsp tamarind paste
• 1 Tbsp Chilli paste or 1 Tbsp Siracha Sauce
• 1 Tsp brown sugar
• 2 Tsp Sesame Oil
• 1 Tsp Garlic paste or 2 cloves of garlic
• 1 Thai Red Chilli
• 1 Tsp Sunflower Oil

Vegetables

• 150 g Beansprouts
• Handful of broccolini
• 12- 15 Sugar Snaps
• 10 Baby Corn sliced into 2

Garnish

• 50 g roasted peanuts coarsely chopped
• 2 lime quartered
• Salt & Pepper as needed.

Garnish with Spring Onions & Coriander Leaves

Instructions

Instruction

1. In a small bowl, mix tamarind paste, chilli paste, brown sugar, juice of half lime and 1Tbsp of water. If you are using Tamarind Sauce, you might not need water to mix.
2. Heat sesame oil in a wok and add the garlic. Saute for a minute, check it doesn't burn. Add finely sliced Thai red Chilli, Brussel Sprouts and saute for 3-4 minutes in high heat. Add the Stir in Pad Thai Noodles and cook them for 2 minutes.
3. In a separate pan, heat 1 Tsp of Sunflower oil, add Broccolini, sugar snaps and baby corn. Sprinkle with salt. Allow them to cook onto the pan for 6-7 minutes and set it aside.
4. Add the stir-fry vegetables to the Pad Thai Noodles and cook for another 2 minutes, stirring often.At this stage add all the sauce to the Noodles, stirring every now and then for the next 2 minutes. Check for flavours and add salt & pepper as needed. Add more sauce to suit your pallette.

5. Sprinkle some crushed peanuts, lime juice, spring onions and coriander leaves. Serve Vegetarian Pad Thai Noodles hot.

Disclosure: Sandhya’s Kitchen was kindly sent a wok by the School of Wok. All views expressed here are of my own.