Vegetarian Pad Thai

Serves: 3-4
Prep: 10 minutes
Cooks In: 5-10 minutes

Vegetarian Pad Thai

Pad Thai has got to be one of the Worlds most popular street food dishes – it’s so quick and tasty!

This version of Pad Thai is vegetarian with shiitake mushrooms, however you can easily add prawns or chicken if you like – just stir-fry raw prawns and/or thin strips of chicken breast or thigh first and set aside, before making the rest of the dish, then add back to the noodles at the end. If you want a vegan version, just omit the egg omelette part (or you could add some tofu instead).

If you can’t get fresh shiitake mushrooms, you can use dried and pre-sliced shiitake mushrooms which are readily available in the International section of supermarkets – soak about 30g dried shiitake mushrooms in boiling water for about 10 minutes to soften, then drain well before cooking.


Print Recipe

  • fresh shiitake mushrooms 100g, sliced (about 3 cups sliced)
  • dried rice-stick noodles 200g (about 1cm thick)
  • oil 2 tablespoons (e.g. peanut, sunflower, olive)
  • lemongrass 1 stalk, tough outer leaves removed, finely chopped
  • kaffir lime leaves 2 medium-sized, tough central stem removed, very finely shredded
  • spring onions 2-3 (white and green part), cut into 2cm lengths
  • garlic 1 clove, finely chopped
  • mung bean sprouts 2 large handfuls
  • red chilli 1 large, chopped
  • free-range eggs 3-4, whisked with a good pinch of salt

Pad Thai sauce

  • fish sauce or soy sauce 2 tablespoons (GF if required, soy sauce for Vegetarian or Vegan)
  • sweet chilli sauce 3 ½ tablespoons
  • lime juice 1 tablespoon
  • sesame oil 2 teaspoons
  • coconut milk 1/3 cup

To serve

  • roasted peanuts or cashew nuts ¼ cup roughly chopped
  • mung beansprouts 1-2 handfuls
  • chilli finely chopped (optional)
  • coriander (cilantro) ¼ cup chopped
  • lime 1, cut into 4 wedges


  1. Place noodles in a large heat-proof bowl or a pot and pour over boiling water to cover. Stir briskly with a fork to stop noodles from sticking together. Leave to soak for about 10 minutes or until noodles are just soft and pliable – be careful not to overcook noodles (or they risk being gluggy when you stir-fry them). Drain and rinse under cold water to help prevent noodles sticking together.

  1. Mix all sauce ingredients together and set aside.

  1. Heat oil in a wok or your largest non-stick fry pan on medium-high heat. Fry mushrooms for 1-2 minutes, then add lemongrass, kaffir lime leaf, white part of spring onions and garlic and continue cooking for 1-2 minutes. Add drained noodles, green part of spring onions, beansprouts and sauce. Stir-fry, tossing all together, for about 3 minutes until hot-through.

  2. Push noodles to one side of the pan and add whisked eggs to other side of the pan. Scramble eggs around a bit, then leave for a couple of minutes to set as an omelette. Once they have set as an omelette, roughly chop them up in the pan with a wooden spoon and then toss through the noodles. Turn off the heat.

To serve, divide noodles between plates and top with peanuts or cashew nuts, more beansprouts, chilli and coriander. Serve with a lime wedge to squeeze over just before eating.

Nutritional Information Per Serving
25.4 g
5.3 g
Total Fat
16.5 g
6.3 g