Home / Recipes / Meal Type / Rice, Pasta & Noodle Recipes / Wagamama Pad Thai Vegetarian Recipe

Wagamama Pad Thai Vegetarian Recipe

Experience the mouthwatering flavors of Thailand with Wagamama Pad Thai recipe. This vibrant dish combines tender rice noodles, fresh vegetables, and a tantalizing sauce for a taste sensation like no other. Are you ready to indulge in the perfect balance of sweet, sour, and savory flavors that will help you savor the authentic taste of Asia in the comfort of your own home?

Yields: 2 portions
Prep Time: 10 mins Cook Time: 10 mins Total: 20 mins


What is Wagamama Pad Thai recipe?

The Wagamama Pad Thai recipe is a popular and delicious dish inspired by the authentic flavors of Thailand. Pad Thai is a stir-fried noodle dish that typically combines rice noodles, fresh vegetables, tofu or meat, and a tangy sauce. Wagamama, a renowned Asian-inspired restaurant chain, has created their own version of this beloved dish, known for its vibrant flavors and satisfying textures. With a balance of sweet, sour, and savory elements, the Wagamama Pad Thai recipe is a delightful fusion of ingredients that come together to create a mouthwatering and satisfying meal.

Why does this recipe work?

The Wagamama Pad Thai recipe works because of its thoughtful combination of ingredients and the careful balance of flavors. The rice noodles provide a soft and chewy base, while the fresh vegetables add a satisfying crunch. The sauce, made with a blend of tangy tamarind, sweet palm sugar, and savory soy sauce, creates a harmonious mix of sweet, sour, and umami tastes. The addition of protein, such as tofu, shrimp, or chicken, adds depth and texture to the dish. This recipe’s success lies in its ability to create a well-rounded and flavorsome meal that captures the essence of traditional Pad Thai while adding a unique Wagamama touch.

Wagamama Pad Thai Recipe

Ingredients

  • 5½ ounces rice noodles
  • ½ leek, finely sliced
  • ½ red onion, finely sliced
  • 2 ounces tofu, fried
  • handful of beansprouts
  • 1 tablespoon fresh ginger, grated
  • 1 garlic clove, grated
  • 1 egg, whisked
  • splash vegetable oil

FOR THE AMAI SAUCE

  • 1 tablespoon malt vinegar
  • 3 tablespoon sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • pinch of salt
  • 1 tablespoon ketchup, heaped
  • 2 teaspoon tamarind paste

TO GARNISH

  • 1 fresh red chili, sliced
  • 1 tablespoon of crushed peanuts,
  • sprig cilantro,
  • pinch chili flakes, dried
  • ¼ lime,
  • sprig mint – thinly sliced

Method

FOR THE AMAI SAUCE

  1. Warm the vinegar, sugar, and soy sauce gently in a small saucepan until the sugar dissolves.
  2. Mix in the remaining ingredients and set aside to cool.

FOR THE PAD THAI

  1. Cook the rice noodles in boiling water according to the instructions on the packet.
  2. Combine all the raw ingredients in a hot frying pan with a drizzle of oil and toss them together.
  3. Add the whisked egg and the drained cooked noodles, tossing all the ingredients rapidly.
  4. Pour in the Amai sauce and season to your preference.
  5. Transfer the cooked Pad Thai to a plate
  6. Garnish it with crushed peanuts, mint, cilantro, chilies, and lime slices before serving.

Tips

  1. Soak the rice noodles in hot water until they are pliable but still slightly firm before stir-frying. Oversoaking can make them mushy.
  2. Have all the ingredients prepped and ready before you start cooking, as stir-frying is a quick process.
  3. Adjust the flavors of the sauce according to your taste preferences. Add more sweetness with palm sugar, more tanginess with tamarind paste, or more heat with chili flakes or fresh chili.
  4. Customize the protein by adding tofu, shrimp, chicken, or even a combination of these. Cook the protein separately before stir-frying and add it back in at the end.
  5. Garnish the Pad Thai with fresh herbs like cilantro, chopped peanuts, and lime wedges for an extra burst of flavor.

You might like more…

These are my favorite noodles Asian recipes in which you can easily replace the protein with tofu:

If you’re a Pad Thai fan like me, other recipes you might want to try are:

  • Thai Basil Fried Rice
  • Pineapple Fried Rice
  • Drunken Noodles (Pad Kee Mao)
  • Thai Green Curry
  • Thai Mango Salad

wagamama pad thai with tofu

Wagamama Pad Thai Recipe

Caroline Sciberras
Prep Time 10 minutes
Cook Time 10 minutes
Course Lunch/Snack
Cuisine Thai
Servings 2

Ingredients
  

  • ounces rice noodles
  • ½ leek finely sliced
  • ½ red onion finely sliced
  • 2 ounces tofu fried
  • handful beansprouts
  • 1 tablespoon fresh ginger grated
  • 1 garlic clove grated
  • 1 egg whisked
  • splash vegetable oil
  • FOR THE AMAI SAUCE
  • 1 tablespoon malt vinegar
  • 3 tablespoon sugar
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • pinch of salt
  • 1 tablespoon ketchup heaped
  • 2 teaspoon tamarind paste
  • TO GARNISH
  • 1 fresh red chili sliced
  • 1 tablespoon peanuts crushed
  • sprig cilantro
  • pinch chili flakes dried
  • ¼ lime
  • sprig mint thinly sliced

Instructions
 

  • FOR THE AMAI SAUCE
  • Warm the vinegar, sugar, and soy sauce gently in a small saucepan until the sugar dissolves.
  • Mix in the remaining ingredients and set aside to cool.
  • FOR THE PAD THAI
  • Cook the rice noodles in boiling water according to the instructions on the packet.
  • Combine all the raw ingredients in a hot frying pan with a drizzle of oil and toss them together.
  • Add the whisked egg and the drained cooked noodles, tossing all the ingredients rapidly.
  • Pour in the Amai sauce and season to your preference.
  • Transfer the cooked Pad Thai to a plate
  • Garnish it with crushed peanuts, mint, cilantro, chilies, and lime slices before serving.

Notes

  1. Soak the rice noodles in hot water until they are pliable but still slightly firm before stir-frying. Oversoaking can make them mushy.
  2. Have all the ingredients prepped and ready before you start cooking, as stir-frying is a quick process.
  3. Adjust the flavors of the sauce according to your taste preferences. Add more sweetness with palm sugar, more tanginess with tamarind paste, or more heat with chili flakes or fresh chili.
  4. Customize the protein by adding tofu, shrimp, chicken, or even a combination of these. Cook the protein separately before stir-frying and add it back in at the end.
  5. Garnish the Pad Thai with fresh herbs like cilantro, chopped peanuts, and lime wedges for an extra burst of flavor.
Keyword peanuts, rice noodles, thai, tofu

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top