I came up with this incredible recipe as a result of my love of pad Thai and infinite experimentation with the ingredients.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups pad Thai rice noodles, soaked in water overnight and drained
- ½ cup vegetable broth
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 1 ½ teaspoons peanut butter
- 1 teaspoon chopped fresh cilantro
- 1 teaspoon onion powder
- 1 teaspoon tamarind paste
- 1 teaspoon hot chile paste
- ¾ teaspoon garlic powder
- ½ teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
- salt and ground black pepper to taste
- 3 tablespoons vegetable oil
- ⅓ cup chopped broccoli
- ⅓ cup chopped carrots
- ⅓ cup snow peas, trimmed
- ⅓ cup sliced water chestnuts, drained
- ⅓ cup baby corn, drained
- ⅓ cup sliced fresh mushrooms
- ⅓ cup sliced zucchini
- 1 tablespoon vegetable oil
- 1 tablespoon chopped peanuts for topping
- 1 tablespoon chopped cilantro
- 1 pinch paprika for garnish
Instructions
- Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
- Drain rice noodles and set aside.
- Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
- Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
- Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
- Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
- Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
- Remove the wok from heat and pour the sauce over vegetables and rice noodles.
- Toss to fully coat the vegetables and rice noodles with sauce.
- Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.
- Everyone has a different idea of what pad Thai should taste like, this is as close (vegan) as I have come to my favorite restaurant’s take on this wonderful dish. I hope you enjoy.
Reviews
I loved the sauce but added a bit more Peanut butter, hot chili and brown sugar. I used Too much noodles as usual, I would recommend doubling the ingredients if you like it Saucy! Or even triple depending on the amount of noodles you use. Delicious
Delicious recipe, although I’m not a huge fan of onion and garlic powder so I substituted those for freshly chopped onion and garlic and turned out great! Very satisfying to finally make my own pad thai!
Delicious. Added another 1-2 tbsp of brown sugar at the end, as I like my pad thai on the sweet side. Next time I may scramble in an egg for some extra protein.
Decent meal but very Americanized version – lacked true Thai zest
Really good! It requires a lot of ingredients though but I even found the tamarind paste at my local Indian grocery store. I didn’t know what to expect when I tasted it, but the finished product was really good. Kind of hot though, but perhaps I used too much chili pasted. I added an extra two teaspoons of PB and 4 pinches of brown sugar to the finished product. It is pretty authentic. When I make it again I’m going to try to find a way to reduce the oil. I omitted the oil when sauteing the veggies and used water instead.
This recipe is a staple in house. It’s fast, easy to personalize and everyone loves it! One alteration I use is more peanut butter and red pepper flakes.
This was so good! I didn’t have the tamarind paste, but don’t think it really needed it. I added chicken tenders, tripled the sauce, increased the peanut butter to 1/4 cup, and added some coconut milk. But it would have been good without the changes. My husband said I need to make this at least once a month! No more expensive take out from the local Thai Restaurant.
This didn’t really taste like Pad Thai. However, it was yummy and it’s possible i messed something up. I will give it another try. I agree with others that you should make more sauce.
Yum, I used lime juice in place of tamarind paste
Yummy as is!
I’m only rating this recipe on the sauce, as that is all I used from it. BUT! The sauce really is AMAZING and better than anything I’ve had in any restaurant. I used noodles that were already soaked and vacuum packed, so I just needed to add them to the stirfry at the end. I marinated about a pound of sliced chicken in some peanut butter, rice wine (you could use white wine), soy sauce and brown sugar for a few hours. I cooked the chicken first, then added sliced carrots and onions for a few minutes, then added bean sprouts and water chestnuts. I pushed everything to one side of my wok and scrambled an egg. Then I tossed in the noodles and the sauce (which I cooked according to this recipe), removed the wok from the stove, and continued to toss until everything was combined. I topped with chopped peanuts, sliced green onions and lime. YUM! Thank you so much for this incredible sauce recipe.
Not enough sauce, does not coat the noodles, not the pad thai taste that I personally like, but might be good to others. Not nearly enough flavor.
bf loved this and unfortunately i didn’t care for it and i can’t pinpoint why.. other than leaving out the tamarind paste i followed the recipe to a T.. i loved the crunchy veggies but felt the sauce just tasted spicy/hot not really flavorful.. bf said this is how the pad thai tastes at the restaurants he’s been to.. he said maybe i missed there being a protein in it.. but in my opinion i just didn’t care for the flavor
Finally made pad thai from scratch and used this recipe. Yum! Turned out great. I halved the recipe since it was only for 1, didn’t have tamarind paste so I subbed a little lime juice and fish sauce for the sour. I also didn’t have chili paste so I used powder, and I used fresh garlic instead of preferred. I used a gourmet seafood mix and only used mushrooms and snowpeas for the veggies. I loved it. Next time I will make sure to have all the ingredients on hand to give it a more adequate rating. Oh, I also only soaked the noodles for 30 minutes in really hot tap water like the directions on the noodle package called for.
pretty good pad thai sauce.
The baby corn, zucchini and carrots were a few extras that I didn’t feel were needed. I didn’t hate it or dislike the taste, I just won’t be making it again.
Nom is all I need to say! This was super yummy! Make double the amount of sauce though- you’ll definitely need it! You could easily substitute different veggies, and I added a little chicken bc my husband insisted on it. Now that I have all of these ingredients in my house, it should be really easy to have PadThai any time I want! Yay! Thanks so much for sharing this recipe!
I am glad I read the reviews first and doubled the sauce – delish!
Awesome as is! Will do it again and again!
This is a wonderfully complex dish, and so easy to make! While everyone has a favorite Pad Thai, you should give this a try. If you don’t have the prep time for the noodles, just place the dry noodles in boiling water for two minutes. After that, put them in a bowl with water and ice to stop the cooking process. The depth of favors and textures you get get for 30 minutes of time is surprising!
Amazingly delicious. Made for our vegan friend. She loved it. We did too.