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Vegetarian Pad Thai

Vegetarian Pad Thai

This vegetarian version of a Thai street food classic is built on rice stick noodles - flat, pale, translucent pasta that doesn't need to be boiled but soaked in water until tender. The sauce is sweet, tangy and flavored with peanut butter. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 (16-ounce) package rice stick noodles
  • Boiling water
  • 1 tablespoon finely chopped dried apricots
  • 1 tablespoon finely chopped dates
  • 1 tablespoon freshly squeezed lemon or lime juice
  • 1 tablespoon smooth peanut butter
  • 2 tablespoons packed dark brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili sauce
  • 1½ cup vegetable broth
  • 2 tablespoons canola oil
  • 3 cloves garlic, minced
  • ½ teaspoon grated fresh ginger
  • 1 (14-ounce) container firm tofu
  • 1 cup fresh bean sprouts, rinsed and dried
  • 1 cup packaged shredded carrots
  • 2 tablespoons snipped fresh chives
  • ¼ cup torn fresh cilantro leaves


1. Place rice noodles in a large bowl. Cover with boiling water and let sit for 8 minutes; drain. 

2. Drain tofu on paper towels for 5 minutes and cut into 3⁄4-inch cubes. 

3. In a food processor, pulse apricots, dates, and lemon juice to make a paste. In a medium bowl, whisk together apricot paste, peanut butter, brown sugar, soy sauce, and chili sauce. While whisking, add up to 1⁄2 cup vegetable broth to form a thick but pourable sauce. Set aside. 

4. Heat oil in a large sauté pan or wok, over very high heat. Add garlic, ginger, and tofu; toss gently and cook until tofu is browned, about 5 minutes. Turn off heat. Toss in bean sprouts, carrots, noodles, and sauce. Mix gently until combined, being careful not to break up tofu. Transfer to a large serving platter and top with chives and cilantro. Serve with Thai Cucumber Salad

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)