Total Time
Prep 30 mins
Cook 15 mins

This is one of the few good vegetarian pad thai recipes I've found. Originally from a post on

Ingredients Nutrition


  1. Begin soaking rice noodles in cold water.
  2. In a medium saucepan, combine sugar, vinegar, soy sauce, and tamarind pulp.
  3. Heat sauce over medium to low heat until pulp is dissolved.
  4. Drain noodles once they become soft.
  5. Over medium-high heat, warm up a large wok, add and heat up the oil, add garlic and eggs, and cook until eggs are scrambled.
  6. Add tofu and stir until mixed.
  7. Add noodles and continue stirring until noodles are cooked.
  8. Stir in sauce, the 1 1/2 tablespoons of sugar, and salt until mixed.
  9. Stir in peanuts and ground radish.
  10. Remove from heat and stir in chives and paprika.
  11. Serve and garnish with bean sprouts and lime.
Most Helpful

2 5

This is an EXTREMELY sugary, sour version... I think the sugar and vinegar need to be cut down to a fraction of that amount. I'm sorry, but it's not for me.