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Vegetarian Phad Thai

This recipe is the closest I've come to imitating the heavenly Phad Thai I had in London. It's a little sweeter than the Phad Thai dishes I've tried in the U.S. Raw cabbage and/or carrots may also be served on the side.
8 Servings - 40 min -
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Servings:8  | Calories:836 | Total Fat:39g  | Chol:84mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 39g
60 %
Sat Fat 6g
30 %
Total Carb 106g
35 %
Fiber 7g
28 %
Sugars 45g
Cholesterol 84mg
28 %
Sodium 759mg
32 %
Protein 23g
46 %
34% Peanut butter
24% Others combined
24% Dried rice noodles
16% Brown sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 pound dried rice noodles
2 tablespoons vegetable oil
4 eggs, beaten
2 tablespoons peanut oil
1 1/2 cups peanut butter
1/3 cup water
1/3 cup soy sauce
1 cup milk
1 1/4 cups brown sugar
1/3 cup lemon juice
2 tablespoons garlic powder
1 tablespoon paprika
cayenne pepper to taste
1 pound mung bean sprouts
1 cup shredded carrots
1/4 cup chopped green onions
1/2 cup chopped, unsalted dry-roasted peanuts
1 lime, cut into wedges

Directions : View recipe directions on
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