Vegetarian Phad Thai

Vegetarian Phad Thai


"This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London. It's a little sweeter than the Phad Thai dishes I've tried in the U.S. Raw cabbage and/or carrots may also be served on the side."


1 h 40 m servings 830 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 830 kcal
  • 42%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 103.6g
  • 33%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 999 mg
  • 40%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Submerge the rice noodles in a large bowl of hot water for about an hour.
  2. Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
  3. In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
  4. Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.
  • profile image

Your rating



  1. 87 Ratings


This is my recipe, but I got married and have a new log-in name! A few notes, based on other reviews and my subsequent experiences with the recipe: YES - follow package directions for the rice n...

OK...too peanut-ty and lacked some depth. I took the advice of some of the other reviewers and reduced the peanut butter (I used smooth ground natural with no added salt/sugar) to 3/4 cup, and ...

This is easy and Absolutely Fabulous. My husband and I thought it was better than what we get at the Thai restaurants we frequent. I substituted curry paste for paprika to good effect.

This was absolutely delicious. I soaked the noodles in water for a little over an hour. I didn't have peanut oil, but seasame oil worked just as well. I cooked the sauce in a large pot, and saut...

I have found that Phad Thai is a tricky thing. To get a truly authentic taste, it is necessary to use authentic ingredients. However, I, for one, don't usually have all of these ingredients on...

Wonderful! Just like the savory Seattle Phad Thai I used to get years ago (minus the tamarind, which I will add next time)!! A few caveats: I used a can of coconut milk in place of the 1 c. milk...

My daughter and husband loved this dish. I did however, make some changes based on others' reviews. I lowerd the amount of peanut butter and sugar to 3/4c and used lime instead of lemon. Grea...

I didn't think this recipe was that great. Submerging the noodles in hot water for 1 hour was WAY too long. The noodles turned out way to soft. I did cut the brown sugar and peanut butter in ...

Amazing! Added a bit of Tofu with the egg. Make sure to get the fresh lime, its worth it.