Veg Phad Thai Noodles

Stir fried Noodles and veggies with a unique Thai flavor and taste using special thai sauces

Phad Thai, probably the best-known of all Thai noodles dishes, takes only few minutes to cook if you are ready with the ingredients. For this noodles preparation use thick ribbon-like rice noodles for authenticity, or simply use any rice noodles / egg noodles as per your preference. Tamarind, commonly used in all Asian cooking, has a unique sour flavor, but you can substitute with freshly squeezed lemon juice...... 

YIELD –2 servings


Thai Rice Noodles - 150 gms (choose wide stripes like linguine)
Baby Corn - 6-8 nos. halved
Chinese Cabbage - 1/2 cup cut in long stripes
White Onion - 1 big cut in long
Garlic - 1 tbsp chopped
Galangal / Thai ginger - 1/2 tbsp grated
Thai Red chili - 2 nos small chopped
Tofu - 10 cubes
Bean Sprouts - 1 cup
Vegetable Oil  - 2 tbsp
For Garnishing
Peanuts - 1 tbsp coarsely crushed
Spring Onion - 2 tbsp finely chopped
Red Chili - 1 tsp chopped
Lemon wedges
For Phad Thai Sauce :
Dark Soya sauce - 1/2 tbsp
Chili sauce - 1 tbsp (As per taste)
Tamarind paste - 1 tbsp
Sugar - 2 tbsp
Salt as per taste (Keep in mind soya sauce has salty taste so test-taste and add as required)
Vegetable stock - 2-3 tbsp


  1. In a bowl mix all the ingredients for making phad thai sauce.  Stir it well to dissolve sugar and tamarind paste. This sauce should have a very STRONG-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Keep aside.
  2. In a big bowl soak noodles in a boiling water for 5 minutes. noodles should be soft but still chewy ('al dente') and a little sticky.
  3. Heat the oil a frying pan, add onion, chili, garlic and ginger. Fry for 2 minutes.
  4. Add cabbage and baby corn. Cook again until veggies are tender.
  5. Add tofu and sprouts cook more for 1-2 minutes. keep few sprouts aside for garnishing.
  6. Keep 1/4 of sauce for serving and add other in frying pan.
  7. Drain noodles and add in pan. Keep heat in medium to high and toss noodles using two spoons.
  8. Continue stir frying noodles on high flame for 3-4 minutes. Make sure noodles don't stick to the pan and burn.
  9. Once done serve hot with remaining phad thai sauce. Sprinkle spring onion, crushed peanuts, sprouts and lemon wedges .

Related Posts:

Thai Yellow Chicken Curry 

Thai Green Curry 

Thai Pineapple Rice ~ Vegetarian Fried Rice





This looks delicious! We love Pad thai in our house and I almost make them the same way. Have not tried it with Chinese cabbage...Thanks for an awesome recipe!

Interesting ang delicious noodles.. Looks colorful and inviting..

Divya A said...

Yummilicious noodles :) Looks delicious!!

Shanthi said...

love the color...awesome...

Julie said...

Yummy n tempting noodles.

I love it anytime

divya said...

so inviting clicks..looks very yummy

Unknown said...

Awesome clicks and recipe.

you guys are in perfect location to enjoy south asian food. this is by far my favorite dish. I called it Thai Khichdi. cause it has everything and yours looks so tempting.

Unknown said...

Yummy. It looks delicious.

These are loaded with veggies which is just the way I love them.. yumm!

sounds super interesting. Have to try this sometime

the pad Thai looks really yummy dear:)

Phad thai noodles look delicious and tempting. Perfectly made like restaurant style.

today's recipe:

I am a big fan of Pad Thai noodles and these look absolutely delicious :)

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