Most pad thai recipes ask you to track down tamarind paste, fish sauce, dried shrimp, and palm sugar. That’s fine if you have them. This version works with a red curry paste peanut sauce that you can put together in under five minutes, and it doesn’t taste like a compromise. Some pad thai purists will have a problem with that. They’re entitled to. For a Tuesday dinner that uses what’s already in the pantry, this beats a takeout wait by a wide margin. The boiled eggs are a better call than scrambled here: cleaner texture, more protein per serving.
How to Make Vegetarian Pad Thai with Peanut Sauce
Toast the curry paste first
Fry the red curry paste in a little oil for three to four minutes before adding the coconut milk and peanut butter. This step removes the raw edge from the paste and gives the sauce a more rounded, less jarring flavor.
Don’t overcook the noodles
Flat rice noodles go from cooked to mushy quickly. Pull them just short of done, because they’ll soften further once you add the warm sauce. Rinsing them under cold water after draining stops the cooking. 
Pile on the toppings
The fried shallots, toasted peanuts, fresh chili, and coriander are what make this feel complete rather than just noodles in sauce. Don’t skip them thinking they’re optional garnish. Lime on top, squeezed at the table.
Vegetarian Pad Thai with Peanut Sauce
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
A quick weeknight Pad Thai, easily customizable with protein or extra veggies. Perfect for leftovers!
Ingredients
- 1 cups (237 ml) flat noodles
- 1 cups (237 ml) raw snow peas
- 1/2 cup sliced red peppers
- 1 cups (237 ml) bean sprouts
- 0.75 cups (178 ml) toasted peanuts
- 1 long red chilli
- small handful corriander
- 3 lengths spring onions
- 5 free range boiled eggs
- fried shallots
- 0.25 cups (60 ml) organic crunchy peanut butter
- 0.7 cups (167 ml) coconut milk
- juice of a lime
- 1 tbsp good quality red curry paste
- 1 tbsp good quality fish sauce
- 1 tsp salt reduced soy sauce
- 1 tbsp palm sugar
- 1 tbsp pure sesame oil
Instructions
- Gently fry the curry paste in a little oil for 3-4 minutes until fragrant. Add the remaining sauce ingredients, bring to a simmer, and remove from the heat.
- Cook the noodles according to package directions.
- Blanch the snow peas in hot water. Add the snow peas, bean sprouts, peanuts, spring onions, peppers, and noodles to a large pan. Pour the peanut sauce over the mixture.
- Serve and garnish with fried shallots, extra coriander, peanuts, chili, bean sprouts, and boiled eggs.
Notes
- For a richer flavor, toast the peanuts before adding them to the Pad Thai.
- If you don’t have palm sugar, you can substitute with brown sugar or maple syrup, but adjust the amount to taste.
- Store leftover Pad Thai in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the sauce, so add a little extra coconut milk or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 450
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 8
- Protein: 15
- Cholesterol: 150
Frequently Asked Questions
Can I substitute the fish sauce to make this fully vegetarian?
Yes. Use soy sauce or tamari in equal measure. You lose a bit of funk, but the curry paste and peanut butter carry plenty of flavor on their own.
What kind of flat noodles work best here?
Rice stick noodles, sometimes labeled pad Thai noodles, are the standard choice. Cook them just until pliable, not mushy, since they’ll soften further in the hot sauce.
How do I keep the bean sprouts from getting soggy?
Add them last and toss briefly. They should stay mostly raw. If you’re meal prepping, keep the sprouts separate and add them fresh when serving.
How is this vegetarian when it is made with fish sauce??