Thai Rice Noodles with Tamarind Sauce (Pad Thai without Meat) Recipe
Pad Thai is one of the best-known street foods in Thailand. In this meatless version, rice noodles are combined with tofu, sprouts and peanuts in a sweet-and-sour tamarind sauce. It’s something between a salad and a noodle dish – light yet very satisfying.
This meatless Pad Thai keeps all the hallmarks of the street-food classic: springy rice noodles, crunchy sprouts and peanuts, and an intense sweet-and-sour tamarind sauce with a hint of heat. Thanks to tofu and egg, the dish is filling yet still light, with a perfect balance of sweet, sour, salty and spicy in every bite.
Chef's tips
Soak the rice noodles only until they are flexible but still slightly firm – they cook quickly in the pan and are easy to overcook into a mush. Stir-fry everything in batches over high heat; if you add too many ingredients at once, they will start to steam instead of fry and the sauce won’t reduce properly. Briefly toast the peanuts in a dry pan just before serving – their fresh aroma really makes a difference.
How to serve
Serve Pad Thai with lime wedges, fresh coriander and an extra handful of peanuts so everyone can adjust their portion to taste. Coconut water or lightly sparkling water with cucumber slices pairs well and helps to soften the heat. This dish works brilliantly as a quick weeknight dinner or the “main star” of a home movie night with a travel film about Asia.
Ingredients
- rice noodles - 200 g
- plain tofu drained and patted dry with paper towels - 200 g
- eggs can be omitted for a vegan version - 2 pieces
- mung bean sprouts rinsed; can be replaced with soy bean sprouts - 100 g
- spring onion or scallions cut into 3–4 cm pieces - 4 pieces
- unsalted peanuts roughly chopped - 40 g
- oil - 3 tablespoons
- tamarind paste can be replaced with a mixture of lime juice and a little rice vinegar - 2 tablespoons
- palm sugar or brown sugar - 2 tablespoons
- fish sauce use soy sauce instead for vegans - 2 tablespoons
- soy sauce - 1 tablespoon
- chili flakes or fresh chili or to taste - 0.5 teaspoons
- lime cut into wedges for serving - 1 piece
Preparation
- Cover the rice noodles with very hot, but not boiling, water and set aside for 10–15 minutes, until they soften but are still slightly springy. Drain and rinse with cold water to prevent sticking.
- Cut the tofu into cubes of about 1.5 cm. Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Fry the tofu for 5–7 minutes, turning often, until golden on all sides. Transfer to a plate.
- In a small bowl, mix the tamarind paste, sugar, fish sauce and soy sauce until the sugar dissolves. Taste – the sauce should be sweet, sour and salty. Adjust if needed.
- In the same pan, heat the remaining oil. Crack in the eggs and stir quickly with a spatula for about 30–60 seconds, until they set into small scrambled pieces. If you’re not using eggs, skip this step.
- Add the soaked rice noodles to the pan. Pour in the prepared tamarind sauce. Toss gently for 2–3 minutes over medium heat, until the noodles absorb the sauce and become slightly glossy.
- Add the fried tofu, sprouts and most of the spring onion (reserve some for sprinkling). Stir for another 1–2 minutes, until everything is heated through but the sprouts remain slightly crunchy.
- Finally, add the chili flakes and half of the chopped peanuts and mix.
- Serve immediately, sprinkled with the remaining peanuts and spring onion. Place lime wedges on the side so everyone can squeeze lime juice over their noodles to taste.
Storage
Keep leftovers in the fridge and reheat briefly in a pan or wok with a splash of water so the noodles soften again. Best eaten within 1–2 days.
