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Vegetable stir fried noodles recipe

Preparazione 15 min
Cottura 15 min
Tempo totale 30 min
Porzioni 2


  • 100 grams rice noodles
  • 3 cloves garlic
  • 2 small spring onions (or half a white onion)
  • 1 chinese cabbage
  • 1 handful soybean sprouts
  • 2 carrots
  • 100 grams mushrooms shiitake or similar
  • 1 chili fresh red
  • 1 chili fresh green
  • 2 eggs (or 100 grams crushed tofu)
  • 3 tsp sesame oil
  • 2 tsp water

For the pad thai sauce

  • 3 tbsp tamarind paste
  • 2 tbsp soy sauce
  • 50 grams brown sugar
  • 2 tsp salt

To serve

  • 2 tbsp peanuts coarsely crushed
  • q.s. lime juice
  • q.s. chili powder


  • Prepare the pad thai sauce: put all the ingredients in a pan and cook over medium heat until thick. Set aside.
  • Heat 1 tablespoon oil in a large pan or wok, add the garlic cloves and chopped spring onions and stir-fry until soft and golden.
  • Add the rice noodles and 2 tablespoons of water, stir-fry until soft (about 30 sec) then move them up to one side of the pan.
  • Cut finely all the veggies (chili included), add them to the pan with 1 tablespoon of oil and half of the tamarind sauce*. Cook for 5 minutes stirring occasionally.
  • Add the remaining oil and eggs (or tofu) with a pinch of salt and scrumble with a fork. When golden, flip the noodles over the eggs and toss together.
  • Add the soybean sprouts and stir-fry a few seconds. Transfer the pad thai to a serving plate and add the peanuts, lime juice to taste and (if you like it very spicy) some chili powder, then serve.


*Keep the remaining pad thai sauce in the fridge for the next time, it lasts long!