HomeFoodVegetarian Pad Thai

Vegetarian Pad Thai

This Vegetarian Pad Thai is a nutritious, restaurant-quality dish sure to impress family and friends – and will fill your kitchen with the tantalising aromas of fresh ingredients and spices.

Serves: 4

Nutrition per serving: Energy 1650kJ | Protein 16g | Total fat 12g | Saturated fat 2g | Carbohydrates 40g | Dietary fibre 6g | Potassium 340mg | Sodium 430mg | Calcium 160mg


  • 200g dried rice noodles
  • 3 cloves garlic
  • 2 bird’s eye chillies
  • 3 coriander roots
  • 2 teaspoons peanut oil
  • 2 eggs
  • 1 red onion
  • 1 tablespoon tamarind concentrate
  • 2 teaspoons brown sugar
  • 125g firm tofu
  • 1/4 cup peanuts
  • 3 cups bean sprouts
  • 6 shallots
  • 2 tablespoons low-salt soy sauce
  • 1 tablespoon lime juice
  • 1 Lebanese cucumber (cut into matchsticks)
  • 2 tablespoons fresh coriander
  • 1 tablespoon fresh mint
  • 4 lime wedges


Place noodles in a large heatproof bowl, cover with boiling water and stand until just tender, drain.

Using a mortar and pestle, or small food processor, crush garlic, deseeded chillies and coriander roots to a paste.

Heat 2 teaspoons of the oil in a wok or large frying pan.

Pour lightly beaten egg into wok; cook over medium heat, tilting pan, until almost set.

Remove omelette from wok; roll tightly, slice thinly.

Lightly fry 2cm cubes tofu in batches in wok and place to side.

Heat remaining oil in wok or frying pan, stir-fry finely sliced onion until soft but not coloured, add paste from step 2, tamarind concentrate, brown sugar, lime juice and tofu.

Stir-fry for 2 minutes or until fragrant.

Add half the chopped nuts, sprouts and finely sliced shallots; stir-fry until sprouts are just wilted.

Add noodles, sauce and juice; stir-fry until hot. Remove from heat; sprinkle omelette, cucumber, coriander leaves, mint and remaining nuts, sprouts and shallots over Pad Thai.

Serve with lime wedges.

Dietitian’s note: We all know a Pad Thai is not complete without bean sprouts but they are also an excellent ingredient to add to your stir-fries, salads and even sandwiches. Bean sprouts are rich in vitamins and minerals.

Do you love a Pad Thai or stir-fry? Do you use bean sprouts in a range of other dishes? Why not share your suggestions in the comments section below?

Also read: Mini Vegie Pies

This recipe originally appeared on the Diabetes Australia website and is republished with permission.

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