Vegetarian egg noodle pad thai

This delicious recipe takes all those tasty pad thai flavours and transforms them into an irresistible vegetarian dish. Packed with tofu, mushrooms, egg, cashews and coriander, these noodles are a surefire hit

By Jennene Plummer
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Woman's Day.
Follow Woman's Day on Facebook, Instagram and sign up to their e-newsletter.


  • 400 gram dried egg noodles
  • 1/4 cup peanut oil
  • 4 eggs, lightly beaten
  • 220 gram mini tofu puffs (see recipe tip)
  • 100 gram enoki mushrooms, trimmed
  • 100 gram shiitake mushrooms, torn
  • 8 spring onions, cut into 2cm lengths
  • 1 red capsicum, seeded, thinly sliced
  • 1 bunch broccolini, trimmed, cut into 4cm lengths
  • cashews, bean sprouts, sliced red chilli, coriander to serve
  • 2/3 cup vegetable stock
  • 1/3 cup sweet chilli sauce
  • 1/4 cup tamarind purée
  • 1/4 cup soy sauce
  • 1/4 cup fish sauce
  • 1/4 cup lime juice
  • 2 tablespoon brown sugar


  • 1
    In a bowl, rehydrate noodles following packet instructions. Drain and set aside.
  • 2
    In a wok or large frying pan, heat half the oil on high. Add eggs, swirling to coat. Cook for 1 minute until just set. Remove from wok, roll up and thinly slice. Set aside.
  • 3
    In same wok, heat half the remaining oil on high. Fry tofu puffs until crisp and golden. Drain on a paper towel.
  • 4
    For the sauce: In a jug, whisk all the ingredients together. Set aside.
  • 5
    Heat remaining oil in wok on high. Stir-fry mushrooms and onions for 2-3 minutes until just tender. Add capsicum and broccolini, then stir-fry for 2 minutes. Toss through noodles and sauce. Cook for 1-2 minutes until noodles are coated in sauce.
  • 6
    Serve noodle mixture topped with fried tofu puffs, sliced egg, cashews, bean sprouts, chilli and coriander leaves.


  • Mini tofu puffs are available at Asian supermarkets.