Phat Thai

thumbnail-pad thaiI have been a major fan of Thai cuisine ever since i shifted to Montreal. I am really glad that I found some authentic Thai food experiences in Montreal and this is one of those dishes which always make my day.

Phat Thai is a dish of stir-fried pho noodles usually with meats in soya and tamarind sauce and garnished with lime, peanuts and coriander. In this dish, I have created a vegetarian version of the same.

It tastes delicious and i now have a great choice of meal for a summer brunch or supper. Though I have mostly kept the recipe to a restaurant found Phat Thai (that is my only frame of reference), I increased the portions of vegetables to justify my daily veggie quota in the meal 🙂

PHAT THAI (Vegetarian Pad Thai)

Vegetarian Pad thai

  • Servings: 2
  • Print

pad thai


  • 250 gms dried rice noodles
  • 3 spring onions – white and green parts separated and chopped finely
  • 2 bak-choy- roughly chopped
  • 1/2 cup bean sprouts
  • 1/2 cup tofu – bite size chunks
  • 3 tsp of oil
  • 3 cloves garlic- minced
  • 1 inch ginger – finely chopped
  • 1 medium green chilli- finely sliced
  • 3 tsp roasted peanuts/cashews
  • 2 tsp chopped coriander
  • 1 tsp toasted sesame seeds

For the Pad Thai Sauce

  • 1 tsp tamarind paste
  • 1/4 cup water
  • 2 1/2 tsp soya sauce
  • 2 tsp sugar
  • 2 tsp lemon juice
  • 1/2 tsp chilli sauce
  • salt to taste
  • pepper to taste
  • paprika to taste


  1. In a pot, boil water and soak rice noodles for 10 minutes. Drain and run under cold water. Keep aside with a little oil drizzled into the rice noodles to keep it from sticking to each other. Keep the rice noodles a little under cooked as it will further cook when stir fried.
  2. In a wok pan, add the oil. Heat it and to it add the whites of the spring onions and bak-choy. Fry for a minute. To this, add the ginger, garlic and chilli and stir fry on high flame till the flavors are released.
  3. In a separate bowl, add all the ingredients for the pad thai sauce and mix well. The flavor should be sweet-sour followed by spicy and salty. Adjust the proportions of the ingredients for the sauce to suit your taste.
  4. Add 1/2 the sauce to the wok pan and the rice noodles. Toss with the help of 2 spatulas. Keep the flame medium high. Add the rest 1/2 of the sauce and mix well. Adding sauce in portions helps in a better stir fry as pouring all the sauce at once makes the mixture too saucy for stir fry.
  5. In a separate pan, roast the tofu chunks and keep aside.
  6. Add the roasted tofu and sprouts into the rice noodles. Add the chopped spring onion greens, coriander and nuts.Sprinkle toasted sesame seeds before serving warm.

The home made Phat Thai is very comforting and so full of flavor that you keep coming for more. Can be eaten as a main course dish or even as a salad/ side dish as it is really light and has a mild, refreshing flavors coming form the soya sauce and the lemon. I love the crunch from the nuts, sprouts and coriander adding an amazing and interesting texture to this dish.

For a true Thai experience, accompany this with some fresh papaya salad, a bowl of red Thai curry (find the recipe in Thai curry Chopsuey) or keep it simple with my Thai Peanut Sauce . Enjoy !


Taking this dish to the Virtual Vegan linky Potluck

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  5. I love the idea of this Vegetarian version – healthy and frugal, of course! 🙂 I like to up the vegetables in dishes, too. I’m going to have to try this and am pinning!

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