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Vegetarian Pad Thai

October 9, 2009

If you’ve eaten at a Thai restaurant before, chances are you’ve enjoyed this delicious mouth-watering plate of noodles, Pad Thai. The combination of noodles, seafood/meat, vegetables, peanuts and a sweet sauce all stir-fried together is irresistible to pass up. Pad Thai could quite possibly be Thailand’s most well known noodle dish. Unfortunately, it can be caloric depending on the restaurant. This classic Thai-restaurant favorite comes together at home in less time than you would have imagined. In my version, I made a vegetarian version, but you could add lean chicken or shrimp for more protein. The mixture is tossed in a simple sauce of hoisin, sugar, rice wine vinegar and a dash of chili-garlic sauce for a little heat. This exotic meal can be made any day of the week.

Vegetarian Pad Thai

Makes 3 servings


  • 4 ounces dried rice noodles
  • 2 teaspoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 cup egg whites
  • 1/2 red bell pepper, diced
  • 1/2 onion, diced
  • 2 small carrots shredded
  • 1/2 cup sliced scallion greens
  • 3 tablespoons rice vinegar
  • 2 1/2 tablespoons hoisin sauce
  • 2 tablespoons sugar
  • 1 teaspoon chili-garlic sauce
  • 2 tablespoons chopped dry-roasted peanuts


  1. Cook the rice noodles according to package.
  2. Heat oil over high heat in a wok until very hot. Add the garlic and stir-fry until golden, about 10 seconds. Add the egg, bell pepper, onion and carrots and cook, stirring, until scrambled and vegetables are tender, about 3 minutes.
  3. Drain the noodles and add to the wok, tossing with tongs. Add scallion greens, vinegar, hoisin, sugar and chile-garlic sauce; toss. Sprinkle with peanuts and serve immediately.


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