Food: Make vegetarian pad thai (recipe) |

Food: Make vegetarian pad thai (recipe)

Arica Davis
Tribune Food Columnist
Make Arica Davis' vegetarian pad thai.
Arica Davis |

What I love most about Thai cuisine is its unique and deep flavorful taste profile. It can be challenging to recreate your favorite Thai dishes at home, which is why I typically I stick to simple Thai-inspired dishes like tom kha gai or Thai curry stir fry. This week I decided to try a pad thai dish. Traditionally pad thai calls for tamarind paste; I was unable to find any so I made a few adjustments to the pad thai sauce.

This may not taste exactly like the pad thai from your favorite Thai restaurant, but it’s a fun way to recreate the flavors at home and try something new in the kitchen. Keep an eye out for more Thai-inspired recipes later this winter!



Makes 4 servings.

12 oz. rice noodles

3 tablespoons vegetable oil

2 garlic cloves, sliced

4 large eggs, room temperature

1 block firm tofu, cut into small cubes

8 oz. bean sprouts

6 green onions, sliced 1 inch long

1 cup crushed roasted, unsalted peanuts

2 lime wedges



1/2 cup soy sauce

1/4 cup packed light brown sugar

¼ cup lime juice

2 tbs ground chili paste

¼ cup vegetable broth


Place noodles in a large bowl; pour hot water over to cover. Let soak until tender, 5-10 minutes. Drain and set aside.

To make the sauce combine soy sauce, brown sugar, lime juice, chili paste and vegetable broth in a small bowl. Set aside.

Heat oil in a wok or large sauté pan over high heat. Add garlic and stir for 5 seconds. Then add tofu and green onions, stir-frying until the onions begin to soften, about five minutes. Push ingredients to the side of the pan, and allow remaining oil to settle in the center. Crack eggs into the pan, break the yolks, and lightly scramble until they’re half cooked.

Add noodles and stir the mixture over medium heat until well combined. Add bean sprouts and pad thai sauce and simmer, constantly turning the noodles so they soak in the sauce. Place on a serving dish, garnish with peanuts, lime wedges and Sriracha chili sauce (if you like spice!).

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit or call 530-539-4504 to book your next dinner party.

Support Local Journalism

Support Local Journalism

Readers around the Lake Tahoe Basin and beyond make the Tahoe Tribune's work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Your donation will help us continue to cover COVID-19 and our other vital local news.

Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.

User Legend: iconModerator iconTrusted User

Food & Drink

See more