Asian Healthy Eating Recipes Thai Vegetarian

Simple Vegetarian Pad Thai Noodles

My food taste is forever changing; it’s very rare that I’ll eat one dish week-in week-out. However, occasionally I’ll come across something so simple, so quick and so tasty from that I can’t resist having it almost every other day. As you have probably guessed, Pad Thai Noodles, or at least my slightly simplified version, is the dish which I currently find irresistible. It’s simply perfect for working days in which all one needs is a nice, light and quick dish to see one through a shift.

Pad Thai is also extremely flavourful as there is not one ingredient which doesn’t improve on the taste of the dish. Fish sauce in particular defines this meal, giving it a body of flavour and a rather unique tang. I find this rather strange, as fish sauce tastes and smells absolutely foul – my mother refuses to touch the stuff. One twist, which I believe makes this dish truly my own is the inclusion of peanut butter in the recipe. It may seem rather strange at first, but it really adds a richness and fantastic consistency to the noodles.

The egg is placed on the top, not necessarily for aesthetic purposes but because I find it incredibly hard to add to the main body of the dish without it looking rather like vomit. No doubt some of you will be able to perform this task with great ease, but I simply cannot grasp how to do it correctly. Lastly, I made this recipe vegetarian because in my opinion it doesn’t need meat. However, if one were to add prawns or chicken I’m sure one needn’t lose too much sleep – although the inclusion may well break the bank, so to speak. ขอให้เจริญอาหาร! (Apparently that means Bon Appetit, in Thai)

Vegetarian Pad Thai

Serves 1, sadly


• 1 portion of noodles, I used fairly thin rice noodles as I can’t find Pad Thai noodles anywhere

• 3 spring onions, roughly chopped

• 1 knob of ginger, finely chopped

• 1 clove of garlic, finely chopped

• 1 fresh chilli, finely chopped

• 1 tsp fish sauce

• 1 tbsp dark soy sauce

• ¾ tbsp chunky peanut butter

• Sesame oil

• 1 egg

• Serve with extra peanuts and the juice of half a lime


1. First you need to make an omelette. Heat up some oil in a wok until very hot, drop in a whisked egg and cook until golden brown on each side. Roll up the omelette and cut into slices.

2. Heat up a good glug of sesame oil in the hot wok and quickly stir fry the spring onions, ginger, garlic and chilli. Then add the fish sauce, soy sauce and the peanut butter. Cook for 1-2 minutes. Add the noodles and cook for a further 2 minutes. Serve in a bowl with lime juice, extra peanuts and the ribboned omelette.

Cost: This tasty Thai dish comes in at roughly £1.30 per portion. Of course, this depends on one’s choice of noodles and whether or not one owns a chicken, oh and also the possible inclusion of the bank breaking meat.

52 replies on “Simple Vegetarian Pad Thai Noodles”

I like the sound of this except the fish sauce as I don’t eat fish. Can you recommend a veggie substitute (what does your mum use???)

So simple and so tasty, initially i was surprised by the peanut butter but now that i think about it .. it might be a very interesting addition i shall try it and see.. always open to new ideas! c

I love your take on pad thai noodles but sadly since a friend of my hubby’s used peanut butter in just about everything he cooked, I have been seriously put off hot peanut butter, except for on hot buttered toast with syrup. 😀
Have a happy Saturday.
😉 Mandy

For a variation on the Pad Thai theme, try Thai Pasta with Peanut Sauce posted on “The Kale Chronicles.” Like yours, it is a vegetarian version except for the fish sauce. It doesn’t involve oil or frying and incorporates more vegetables. I’ll try yours, too. — Sharyn

This looks so fast and easy, going to be trying a variation soon I hope. A note on fish sauce: I was at my Filipino girlfriend’s aunt’s house the other day, and they were challenging me to take a whiff of several varieties of increasingly pungent fish sauce. Just as you said, they say it smells awful (we all washed our hands after just handling the bottles) but it adds such depth of flavor to so many dishes. Since then I’ve been looking for an excuse to buy a bottle…looks like I found it.

I love pad thai…it’s so simple and utterly delicious. If you want a foolproof way of integrating the egg there’s a recipe on my blog, although the slices of omelette on top of your dish do look rather pretty. Might give it a go next time!

Interesting recipe. With the inclusion of ginger and peanut butter it sounds almost like a satay-style peanut sauce. I’m actually very curious what it would taste like, I think it would be quite different to mine.

I still can’t use fish sauce without having flashbacks of the time I tried to use it to oil my wok, thinking it was sesame oil. The house smelled revolting for a week.

Can’t wait to try the Pad Thai! It looks brilliant.

I just finished making this for dinner, the only difference that I added tofu. This was an absolute winner! My wife and I absolutely loved it. This will definitely become a regular

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