Veg Pad Thai recipe | Quick 10 mins Pad Thai Noodles | Simple & Easy Thai Pad Noodles At Home

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is lower in calories and higher in protein.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and adds a rich flavor.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are nut-free and lower in cost.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Soak rice noodles in hot water for 1 hour until softened.

Prepare tamarind water by soaking tamarind in water for 2-3 hours and straining it.

Mix tamarind water with soy sauce, red chili sauce, and sugar to make the sauce.

Heat olive oil in a skillet over medium-high heat.

Add minced garlic and sauté until fragrant, about 30 seconds.

Add sliced baby corn and carrots; sauté until soft.

Add julienned cabbage and capsicum; sauté until colorful and slightly softened.

Add paneer and sauté until mixed with vegetables.

Add soaked rice noodles and toss gently to combine with vegetables.

Pour in the prepared sauce and mix gently to coat the noodles.

Add roasted peanuts for crunch and mix gently again.

Serve hot, garnished with additional peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens