Vegetarian Pad Thai


Pad Thai is one of those dishes that has captured many hearts but is always relegated to takeout. However, it's surprisingly easy to make Thai food and it's extremely versatile. Fish and oyster sauce are typically used in Pad Thai, and in Thai cooking in general, but there are great and tasty vegetarian alternatives. You can find any of these ingredients in a local international grocery store.

I promise that this recipe is quick, easy and very delicious!


Vegetarian Pad Thai 

(makes 2 servings)


6 oz. of Rice noodles

3 tablespoons of oil

1 tablespoon garlic (crushed)

5 oz. of firm Tofu

1 egg (optional)

1/2 cup of chopped Broccoli 

4 tablespoon Mushroom soy sauce

1 tablespoon Light soy sauce

2 teaspoon Sugar

1 teaspoon Soy sauce

1 teaspoon Black soy sauce

3 oz. of Bean sprouts

1 tablespoon of ground peanuts



Soak rice noodles according to package instructions. Mince and crush the garlic till it is almost a paste. 

Add the oil into a wok or a flat surface pan and fry the garlic and tofu on high heat until the tofu turns golden brown. Add the egg (optional) and keep stirring until the egg is cooked. Add the broccoli. Add the mushroom soy sauce, light soy sauce, sugar, black soy sauce and soy sauce and stir until blended. Add the soaked and softened noodles into the hot pan and fry the noodles until they become soft, which will depend on the brand of rice noodles. Then add the bean sprouts and stir for one minute. Garnish with crushed peanuts.