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Vegetarian Pad Thai

Cuisine: Thai

Serves: 4


  • 4 tbsp soy sauce
  • 4 tbsp tamarind paste
  • 2 tbsp ketchup
  • 2 tbsp chilli paste
  • 1 tbsp smooth peanut butter
  • 1 lime, juiced, plus extra wedges to serve
  • 1 tbsp vegetable or coconut oil
  • 1 shallot, sliced
  • 100g (3 1/2oz) cauliflower, cut into small florets
  • 1 x 120g pack Tenderstem broccoli tips, halved
  • 1 carrot, thinly sliced
  • 2 garlic cloves, crushed
  • 370g (13oz) pack beansprouts, blanched
  • 750g (1 1/2lb) rice noodles
  • 3 spring onions, sliced
  • handful coriander, leaves picked
  • 3 tbsp salted peanuts, chopped



  1. In a small pan, gently heat the soy sauce, tamarind paste, ketchup, chilli paste, peanut butter and lime juice. Meanwhile, heat the oil in a wok. Add the shallot, cauliflower, broccoli, carrot and garlic, then stir-fry for 3-4 minutes, until just tender.
  2. Add the beansprouts and noodles. Stir-fry for 2 minutes more, then push everything to one side of the pan.




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