Vegetarian Pad Thai recipe

I was out for lunch with my workmates this week – my farewell lunch, thanks fellas! – and one of the guys was saying that he just couldn't imagine facing dinner every night with no meat. 

Actually, I know what he means. Previously when vegetarian friends have come for dinner I've racked my brains for meals that are not simply meat-less. And when I initially thought about a meat-free month, I really struggled with coming up with a whole month of diverse vegetarian food.

Now though, I can honestly say meat doesn't even cross my mind. Once you change the way you eat (and think) there are of course endless options for excellent dinners. And lunches. Etc. I guess it's like me thinking of feeding a vegan for a week: how on earth would I completely omit all dairy and eggs? Although I'm sure that once you've eaten vegan for a month it probably comes as second nature. 

Anyone for delicious from-scratch Pad Thai?

Vegetarian Pad Thai


250g noodles

1 tblsp tamarind paste

½ cup warm water

1-2 tsp chilli sauce

¼ cup lemon juice

2 tblsp brown sugar

1½ tbsp natural peanut butter (I used this one)

½ tsp ground ginger

2 pinches salt

1 cup peas, cooked

1 cup chopped firm tofu

1 shallot, chopped

1 cup bean sprouts, washed

fresh coriander to garnish


Dissolve the tamarind paste in the warm water in a small saucepan then add all other ingredients. Simmer on low for 10 mins. This one is really all about taste – if you think it's too tart add some more sugar, or reduce sugar if too sweet for you. The peanut butter rounds it out and you can up the chilli perhaps if the kids aren't eating it. Once sauce has simmered well, throw in the tofu and shallot. 

Cook your noodles and drain. Pour the sauce over the noodles and place in your bowls. Top with the cooked peas and finish with the bean sprouts. Garnish with coriander. 

Did the kids eat it? Well, no. They both ate a whole bowlful of plain noodles and a little bowl of cooked peas. Whatever. Adam and I loved it. 


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