Vegetarian Pad Thai

My recipe is based off this recipe. The ingredients are pretty much the same, but I found her process needlessly complicated. This is a simpler, easier version.

Serves: 6

Cook time: Roughly 1 hour


1 bundle cellophane noodles or your favorite asian noodle

Tamarind: if taken from a block, about 2 decks of cards worth. If taken directly off the fruit or from a can, 3 tablespoons.

1/2 cup soy sauce

1/4 cup packed brown sugar

1/2 cap full hot sesame oil

1 onion, chopped

1 package firm tofu

6 large eggs, beaten with salt and pepper

8 cloves garlic (2 for the pan, 6 for the sauce) chopped

1 – 2 tablespoons freshly grated ginger


2 cups bean sprouts

2 mangoes, peeled and cut into cubes


Cook the noodles according to manufacturer’s directions. When they are done, strain and set aside.


Cut the tofu into cubes. Pre-cook on a greased panini press or in a pan with oil. Cook until the edges are slightly tough and golden brown.


While these two things are cooking, make the sauce. The sauce contains the tamarind (if it’s frozen, add a bit of hot water), soy sauce, brown sugar, sesame oil, garlic, and ginger. Put all the ingredients in a bowl and mix with a fork until the texture is even.


In a stock pot or huge saucepan, fry the onions and 2 cloves of garlic on high heat. When it starts to smell yummy, turn down the heat to medium-low and fry until the onions are golden brown. Add the tofu. Add the noodles and half the sauce. Stir around until the noodles/tofu have absorbed the sauce. Add the other half of the sauce. At the last second, add the (beaten) eggs. This step coats the pasta. When there is no more egg liquid left, you’re done. Serve with bean sprouts (recommended) and mango (maybe).


Not to brag, but my boyfriend does not generally enjoy tofu or pad thai, and he really liked this:)

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