Vegetarian Pad Thai

Vegetarian pad thai


  • 400 grams of fresh noodle soup
  • 100 grams of red bell pepper
  • 100 grams of onion
  • 100 grams of carrots
  • 10 grams of basil
  • 20 grams of green onions, cilantro
  • 2 pieces of tofu
  • Roasted peanut
  • 3 tablespoons tamarind juice
  • 2 tablespoons minced garlic
  • 2 teaspoons minced chili
  • Vegetarian seasoning, vegetarian oyster sauce, sugar, cooking oil, soy sauce
  • Chili sauce, ketchup, lemon


  1. Bell pepper + carrot + sliced onion
  2. Sliced tofu, deep fried. Scallions washed, cut into pieces, coriander washed. Cinnamon washed, cut into small pieces.
  3. Sauce: put in a bowl 4 tablespoons soy sauce + 3 tablespoons tamarind juice + 1 tablespoon sugar + 1 teaspoon seasoning + 1 tablespoon oyster sauce + 1 tablespoon chili sauce + 1 tablespoon ketchup +1 tsp minced chili, stir until the sugar dissolves
  4. Noodles are soaked in boiling water, poured into a basket, rinsed with clean water and then drained. Put 2 tablespoons of cooking oil in the pan, hot oil pour in pho + 1 tablespoon soy sauce, gently stir for 2 minutes, turn off the heat.
  5. In another pan, 2 tablespoons of cooking oil, hot oil, saute garlic, minced chili, then add bell pepper + onion + carrot and stir well. Then pour 1/2 of the sauce into the stir-fry.
  6. Next, add the tofu and sauté for another 2 minutes. Pour the frying pan into the pho pan and gently stir.
  7. Stir well and then pour in the rest of the sauce and stir gently. Add scallions + cinnamon and turn off the stove.
  8. Put vegetarian Pad Thai on a plate, sprinkle with roasted peanuts, squeeze lemon juice, mix well and enjoy.