Pad Thai is one of our favorite street food to make at home. There are many different styles but for this recipe we made a pared-down Vegetarian Pad Thai in just one skillet. And it’s supposed to get a little messy so It’s OK if the noodles stick to the pan while stir-frying.
Key to this meal
Thai Iced Tea the perfect drink for your Vegetarian Pad Thai
This recipe your standard creamy style Thai iced tea that you find in most Thai restaurants in Americas. Many Thai iced tea mixes often are made with a low-grade powder or syrup, but this authentic recipe gets its flavor from good-quality black tea and yummy spices without any of the artificial flavors.
Like hot Thai tea, authentic Thai iced tea is a mix of black tea, spices, sugar, sweetened condensed milk, and evaporated milk. So if you don’t have every one of the spices in this recipe on hand, than that’s OK you can miss one or two. But if you want the full flavor, try to find all the ingredients (such as tamarind powder) at your local Southeast Asian or Indian market. And you can use teabags, it tastes better with loose-leaf tea because the flavor is richer and more complex.
- 2 tablespoons loose-leaf black tea or 4 teabags of strong black tea
- 1 piece star anise
- 2 pods cardamom
- 1/2 cinnamon stick
- 1/8 vanilla bean
- ground tamarind (to taste)
- cup water (boiling)
- 1 tablespoon sugar
- 1 tablespoon sweetened condensed milk (see the note after the directions)
- 2 teaspoons evaporated milk (or coconut milk or whole milk)
- Garnish: mint leaves
Steps to Make It
- Steep the tea, star anise, cardamom, optional cinnamon stick, vanilla bean, tamarind powder, and almond extract in the boiling water for 5 minutes.
- And strain the tea.
- Stir in the sugar and sweetened condensed milk until both are completely dissolved.
- Pour the tea over the ice, and leaving an inch or so of space at the top for the evaporated milk.
- Top up with more ice if needed, and then drizzle with 1 teaspoon of evaporated milk on each glass of tea. If using mint leaves for garnish, add them now.
Vegetarian Pad Thai with Carrots, Spinach
- 7 oz rice noodles
- 2 oz tamari
- 2 tbsp pkts Sriracha
- 3 tbsp brown sugar
- 1 lime
- 4 oz carrot
- 3 oz scallions
- 2 large garlic cloves
- 1 oz cocktail peanuts
- 0.5 oz fresh cilantro
- 2 large eggs
- coarse kosher salt
- neutral oil such as vegetable
- Soak noodles: Place noodles in a large bowl and cover with very hot tap water. Let sit until pliable, while you prepare the rest of the ingredients, at least 20 minutes.
- Prep tamari sauce: In a small bowl, whisk tamari, Sriracha, 3 tablespoons of the brown sugar (save rest for own use), and juice of half the lime (about 1½ tablespoons). Cut the other lime half into wedges.
- Prep ingredients: Grate carrot on the large holes of a box grater (no need to peel). Trim ends from ⅔ of the scallions and thinly slice , keeping dark greens separate. Peel and finely chop 2 teaspoons garlic. Coarsely chop peanuts.
- Cook eggs: Beat 2 large eggs with a pinch of salt in a small bowl. Heat 2 teaspoons oil in a large nonstick skillet over medium-high, tilting to coat skillet. Add eggs and cook, stirring gently, until scrambled, about 2 minutes. Remove from skillet and chop into small pieces if needed. Wipe out skillet.
- Cook aromatics: Heat 2 tablespoons oil in the same skillet over medium-high. Add carrots, scallion whites, and garlic and cook, stirring constantly, until fragrant, about 1 minute. Season to taste with salt.
- Finish & serve: Drain noodles well. Add to skillet with tamari sauce and 1 cup water. Cook over medium-high heat, tossing frequently, until liquid is nearly evaporated, 5–7 minutes. Add eggs, increase heat to high, cook until noodles are slightly browned in spots, 2 minutes. Off heat, fold in spinach to wilt. Serve with lime wedges, scallion greens, and peanuts. Enjoy!
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