Nicola's Pad Thai

Nicola's Pad Thai

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"The result of loving pad Thai and endless tweaks to the ingredients lead me to this amazing dish."
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8 h 30 m servings 520 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 520 kcal
  • 26%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 70.9g
  • 23%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 564 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight.
  2. Drain rice noodles and set aside.
  3. Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan.
  4. Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients.
  5. Heat 3 tablespoons of vegetable oil in a large wok over medium heat.
  6. Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes.
  7. Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes.
  8. Remove the wok from heat and pour the sauce over vegetables and rice noodles.
  9. Toss to fully coat the vegetables and rice noodles with sauce.
  10. Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.


  • Cook's Note:
  • Everyone has a different idea of what pad Thai should taste like, this is as close (vegan) as I have come to my favorite restaurant's take on this wonderful dish. I hope you enjoy.


  1. 20 Ratings

Most helpful positive review

Yummo! This is amazing. I tripled the sauce based on a 1lb package of Thai Rice noodles. I don't know what tamarind paste is so I just left it out. It easily fed my family of 6. Great recip...

Most helpful critical review

Not enough sauce, does not coat the noodles, not the pad thai taste that I personally like, but might be good to others. Not nearly enough flavor.

Most helpful
Most positive
Least positive

Yummo! This is amazing. I tripled the sauce based on a 1lb package of Thai Rice noodles. I don't know what tamarind paste is so I just left it out. It easily fed my family of 6. Great recip...

Finally made pad thai from scratch and used this recipe. Yum! Turned out great. I halved the recipe since it was only for 1, didn't have tamarind paste so I subbed a little lime juice and fish s...

Nom is all I need to say! This was super yummy! Make double the amount of sauce though- you'll definitely need it! You could easily substitute different veggies, and I added a little chicken bc ...

I am glad I read the reviews first and doubled the sauce - delish!

Amazingly delicious. Made for our vegan friend. She loved it. We did too.

We really liked this! I'm guessing if I'd followed the directions exactly it would have been even better, but I realized after I started that I didn't have cilantro or water chestnuts. I also ...

Yum, I used lime juice in place of tamarind paste

Yummy as is!

I'm only rating this recipe on the sauce, as that is all I used from it. BUT! The sauce really is AMAZING and better than anything I've had in any restaurant. I used noodles that were already so...

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