Mary Berry Vegetable Pad Thai Recipe [Tips & Tricks]

If you’re looking to switch things up in the kitchen with a delicious, healthy twist on a classic, then Mary Berry’s vegetable pad thai is the perfect recipe to try. It’s vibrant, full of fresh flavors, and offers a perfect balance of tangy, savory, and just a hint of sweetness, all while being super easy to prepare.

Plus, with Mary Berry’s trusted expertise, you know you’re in good hands to create a dish that’s both comforting and exciting. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress your taste buds and those of anyone you share it with!.

Mary Berry Vegetable Pad Thai Recipe

Ingredients Needed

To create Mary Berry’s Vegetable Pad Thai, a delightful and fresh vegetarian take on the traditional Thai noodle dish, you’ll need a variety of ingredients that blend to form an aromatic, vibrant, and flavorful meal. This recipe focuses on fresh vegetables, rich flavors, and the balance of salty, sweet, sour, and umami tastes that are characteristic of Pad Thai. Here’s what you’ll need:

• Rice Noodles (200g): These are the heart of any Pad Thai. Thin rice noodles are typically used, providing the perfect texture that soaks up the sauce while remaining light and chewy.
• Vegetable Oil (2 tablespoons): For stir-frying, vegetable oil offers a neutral base that allows the other flavors to shine through without overwhelming them.
• Tofu (200g): Firm tofu is preferred for this dish, as it holds its shape when stir-fried. It adds a lovely texture and acts as a protein substitute in place of meat.
• Carrots (2, julienned): Bright, sweet, and crunchy, julienned carrots contribute color, texture, and a mild sweetness to the dish.
• Bell Peppers (2, sliced thin): Red or yellow bell peppers provide a crispy, juicy texture, a pop of color, and a slightly sweet flavor.
• Spring Onions (4, chopped): These lend a mild onion flavor with a slight crunch, perfect for garnishing and adding freshness to the dish.
• Garlic (2 cloves, minced): Garlic is an essential aromatic base, giving a savory, pungent depth to the dish.
• Eggs (2, beaten): In traditional Pad Thai, eggs are scrambled into the noodles, creating soft, fluffy bites amidst the veggies.
• Peanuts (a handful, chopped): Crushed peanuts are essential for the signature crunch in Pad Thai and offer a nutty flavor that balances the other ingredients.
• Fresh Lime (1, cut into wedges): Lime provides the all-important tangy acidity that cuts through the richness of the dish and brightens all the flavors.
• Coriander (a handful, chopped): Fresh coriander adds a citrusy, herbaceous note to the Pad Thai, enhancing its freshness and aroma.

For the sauce:

• Soy Sauce (2 tablespoons): Soy sauce is the backbone of the Pad Thai sauce, offering saltiness and umami depth.
• Tamarind Paste (1 tablespoon): Tamarind paste is key for creating the tangy-sweet balance in Pad Thai, giving it that signature sourness.
• Brown Sugar (1 tablespoon): Brown sugar brings in the sweet element, helping to balance the salty and sour components.
• Chili Flakes (optional): For those who like a bit of heat, chili flakes add a nice kick and a layer of warmth to the sauce.

Equipment Needed

To bring Mary Berry’s Vegetable Pad Thai to life, you’ll need a few essential kitchen tools that will help make the process seamless and efficient. Here’s what you’ll need:

• Wok or Large Frying Pan: A wok is ideal for stir-frying because its wide surface allows the ingredients to cook evenly at high heat. If you don’t have one, a large frying pan will also work just fine.
• Spatula or Wooden Spoon: You’ll need a spatula or wooden spoon to stir the ingredients as they cook in the wok. A wooden spoon is gentle on the pan and helps avoid any scratches, especially if you’re using non-stick cookware.
• Chopping Board and Knife: For preparing all the vegetables and tofu. A sharp knife will make the task of julienning carrots, slicing bell peppers, and chopping spring onions quick and easy.
• Measuring Spoons and Cups: To ensure accurate proportions for the sauce ingredients, measuring spoons and cups are a must.
• Bowl for Beating Eggs: A small bowl to beat your eggs before adding them to the stir-fry.
• Strainer or Colander: This is essential for draining the rice noodles before you toss them in the wok.
• Serving Plates: When your Pad Thai is ready, you’ll need a plate to serve this vibrant dish and a bowl for garnishing.

How To Make Mary Berry’s Vegetable Pad Thai

1. Prepare the Noodles: Start by cooking the rice noodles according to the package instructions. This usually involves soaking them in hot water for a few minutes until they’re tender but still firm to the bite. Drain them well, and set them aside. It’s essential to ensure they aren’t overcooked, as they will continue to soften slightly when you stir-fry them.

2. Make the Sauce: In a small bowl, whisk together the soy sauce, tamarind paste, brown sugar, and chili flakes (if using). Stir until the sugar dissolves and the sauce is smooth. Adjust the ingredients to taste, depending on whether you want it sweeter or more tangy.

3. Prepare the Vegetables and Tofu: Slice the carrots and bell peppers into thin strips, chop the spring onions, and mince the garlic. Cut the tofu into cubes or strips. Pat the tofu dry with a kitchen towel to remove excess moisture-this helps it crisp up better in the pan.

4. Stir-Fry the Tofu: Heat the wok or frying pan over medium-high heat and add a little vegetable oil. Once the oil is hot, add the tofu and stir-fry it for 5-7 minutes until it’s golden brown and crispy. Remove the tofu from the wok and set it aside.

5. Cook the Vegetables: In the same wok, add a bit more oil and toss in the garlic, carrots, and bell peppers. Stir-fry for about 3-4 minutes, just enough to soften the vegetables while keeping their crunch.

6. Scramble the Eggs: Push the vegetables to one side of the pan and pour the beaten eggs into the empty space. Scramble them until they’re fully cooked, then mix them with the vegetables.

7. Combine the Noodles and Sauce: Add the cooked noodles to the wok, followed by the sauce. Toss everything together until the noodles are well-coated with the sauce and the vegetables are evenly distributed.

8. Final Touches: Add the cooked tofu back into the pan and toss again. Remove from heat.

9. Serve: Transfer the Pad Thai to serving plates. Garnish with chopped peanuts, fresh coriander, and a wedge of lime for that citrusy zing.

Expert Tips

• Get the Right Noodles: The best Pad Thai noodles are the flat, thin rice noodles. Make sure they are soaked properly and not overcooked, as they can become mushy.
• Use Fresh Ingredients: Fresh vegetables, particularly the bell peppers and spring onions, will add a crisp, fresh texture that’s essential for the dish. The more vibrant the produce, the better.
• Tamarind Paste is Key: Tamarind paste gives Pad Thai its signature tang. If you can’t find tamarind paste, you can substitute it with a combination of lime juice and a touch of brown sugar, but it won’t be quite the same.
• Customize the Vegetables: While this recipe uses bell peppers and carrots, feel free to add other vegetables like bean sprouts, mushrooms, or zucchini. The versatility of Pad Thai allows you to incorporate whatever you have on hand.
• Don’t Skip the Peanuts: The peanuts add a delightful crunch that contrasts the softness of the noodles and vegetables. If you prefer a smoother texture, you can finely chop the peanuts or substitute with cashews.
• Balance the Sauce: The key to a perfect Pad Thai lies in the balance between sweet, sour, salty, and spicy. Taste your sauce as you go and adjust it according to your preference.

Mary Berry’s Vegetable Pad Thai is a vibrant and flavorful dish that’s not only packed with nutritious vegetables and protein from tofu, but it also delivers a perfect harmony of tastes and textures. With the rice noodles soaking up the tangy-sweet sauce, the crispy tofu, and the crunch from the peanuts, this dish is a satisfying, comforting meal that’s easy to prepare and incredibly customizable. Whether you’re cooking for a family or looking to impress friends with a fresh, vegetarian version of Pad Thai, this recipe is sure to deliver.

The dish offers the perfect opportunity to experiment with ingredients and flavors while ensuring that you capture the essence of a classic Thai favorite. By following the expert tips and mastering the sauce, you’ll create a meal that’s bursting with authenticity, even without the traditional meat or seafood. So go ahead, gather your ingredients, heat up that wok, and enjoy a bowl of homemade Vegetable Pad Thai that’s as delicious as it is colorful!

Easy Recipe Variations For Mary Berry’s Vegetable Pad Thai

Mary Berry’s Vegetable Pad Thai is a versatile and flavorful dish, known for its balance of sweet, salty, sour, and umami flavors. While the base recipe is fantastic on its own, you can easily modify it to suit different tastes, dietary preferences, or to incorporate seasonal ingredients. Here are a few creative variations that you can try:

1. Protein Variations:
   While the original recipe might focus on vegetables, you can add protein to make it more filling or cater to specific dietary preferences. Tofu is an excellent vegetarian or vegan option. Simply press the tofu to remove excess moisture and fry it until golden brown before adding it to the pad Thai. Alternatively, chicken or prawns can be added for a non-vegetarian version. For a more exotic twist, try adding Thai-style grilled fish or tempeh.

2. Gluten-Free Pad Thai:
   If you need a gluten-free version, replace the regular noodles with gluten-free rice noodles. You can also substitute soy sauce with tamari, a gluten-free soy sauce alternative. Be sure to double-check that all other sauces and ingredients used are gluten-free, especially when choosing a pad Thai sauce or peanut butter.

3. Spicy Pad Thai:
   For those who love heat, adding fresh chili peppers or a dash of chili paste can intensify the flavor profile. You can adjust the heat level according to your personal preference. For an extra fiery touch, consider adding a spoonful of Sriracha or Thai bird’s eye chilies.

4. Vegetable Tweaks:
   Mary Berry’s original recipe uses a mix of vegetables like carrots, beansprouts, and spring onions, but feel free to get creative with seasonal or readily available produce. You could add zucchini ribbons, bell peppers, baby corn, or even roasted sweet potatoes for extra sweetness. Adjust the cooking time based on the vegetables’ firmness to ensure they’re cooked perfectly.

5. Nut Variations:
   While peanuts are commonly used in Pad Thai, you can mix things up with different types of nuts. Cashews provide a more buttery and sweet flavor, while almonds add a slightly crunchy texture. You can also sprinkle toasted sesame seeds over the top for a more earthy, nutty taste.

6. Sauce Tweaks:
   The Pad Thai sauce is essential for balancing all the flavors. Mary Berry’s recipe likely calls for a tamarind-based sauce, but you can experiment with different variations. Try using lime juice and zest for a fresh citrus twist, or swap the brown sugar with coconut sugar for a more natural sweetness. Adding a spoonful of peanut butter or almond butter to the sauce can create a richer, creamier texture.

7. Adding Herbs:
   Fresh herbs such as cilantro, mint, and Thai basil can elevate the dish with a fragrant, aromatic lift. A sprinkle of fresh herbs just before serving can add brightness and contrast to the savory sauce.

Best Practices To Store Leftovers

Storing leftovers properly is key to preserving the taste, texture, and safety of your Vegetable Pad Thai. Here are some practical tips to keep your dish fresh and delicious:

1. Cool Down Quickly:
   Before refrigerating or freezing leftovers, it’s important to let the Vegetable Pad Thai cool to room temperature. Don’t leave the dish out for more than two hours, as this can lead to bacterial growth. Spread the Pad Thai on a flat surface like a baking sheet to help it cool faster.

2. Refrigerating:
   Place the leftover Vegetable Pad Thai in an airtight container to prevent it from absorbing any odors from the fridge. Stored this way, it will last for about 3 to 4 days. It’s important to separate any sauces, nuts, or garnishes before storing. They can be added fresh when reheating the dish to preserve their texture and flavor.

3. Freezing:
   While Pad Thai can be frozen, the noodles might become a bit softer and less firm after being thawed. To freeze, portion out the leftovers into freezer-safe bags or containers. Squeeze out as much air as possible to prevent freezer burn. You can freeze the dish for up to 3 months. When you’re ready to eat, defrost it overnight in the fridge before reheating.

4. Reheating:
   To reheat, it’s best to use a skillet or wok for stir-frying rather than microwaving. This will help you retain the flavor and texture of the noodles. Add a small splash of water or oil to the pan to help loosen up the noodles. If you’re microwaving, cover the dish with a damp paper towel to retain moisture and reheat in short intervals, stirring occasionally.

5. Avoid Overcooking:
   When reheating, do so over medium heat and keep an eye on the dish. Overheating can lead to dry or overly soft noodles, so it’s best to reheat just until the dish is warmed through.

What Goes Well With Vegetable Pad Thai

Vegetable Pad Thai is a satisfying meal on its own, but pairing it with complementary side dishes or beverages can elevate your dining experience. Here are some suggestions that pair beautifully with this flavorful dish:

1. Appetizers

   • Thai Spring Rolls: Fresh, crispy spring rolls with a dipping sauce are a wonderful starter. You can fill them with a variety of vegetables and herbs, or add shrimp or tofu for more protein.
   • Tom Yum Soup: A light and aromatic Thai soup made with lemongrass, lime leaves, and chilies. The fragrant broth complements the savory pad Thai and enhances the overall flavor profile of the meal.
   • Satay Skewers: Grilled chicken, tofu, or pork served with a creamy peanut sauce would go beautifully with the Pad Thai. The smoky, savory flavors create a delicious contrast.

2. Side Dishes

   • Cucumber Salad: A refreshing cucumber salad with lime, chili, and a touch of sugar adds a tangy crunch and cools down the spice of the Pad Thai. You could also add a handful of fresh herbs, like cilantro or mint, for extra freshness.
   • Steamed Jasmine Rice: While Pad Thai typically uses rice noodles, serving it with a side of jasmine rice offers a nice contrast and can be a good way to make the meal even more filling.
   • Stir-Fried Vegetables: Lightly stir-fried vegetables like bok choy, broccoli, or snap peas will add a fresh, crunchy contrast to the soft noodles.

3. Beverages

   • Thai Iced Tea: The sweet and creamy flavor of Thai iced tea balances the heat and acidity of the Pad Thai, making it a popular choice to pair with this dish.
   • Coconut Water: Light and hydrating, coconut water has a natural sweetness that pairs well with the savory and tangy flavors of Pad Thai.
   • Beer: A light, crisp lager or a wheat beer complements the flavors of the Pad Thai without overpowering the dish. A chilled bottle of Singha or Chang beer would work perfectly.

4. Desserts

   • Mango Sticky Rice: This quintessential Thai dessert offers a beautiful balance of sweet, creamy coconut milk with the bright, fruity taste of ripe mangoes.
   • Coconut Ice Cream: If you’re craving something refreshing, a scoop of coconut ice cream would provide a lovely finish to the meal. The subtle coconut flavor complements the Pad Thai’s richness.

Conclusion

Mary Berry’s Vegetable Pad Thai is a vibrant, flavor-packed dish that embodies the essence of Thai cuisine. With the ability to tailor the recipe to your tastes and dietary needs, it’s a meal that can be easily adapted to suit a variety of preferences.

From simple vegetable swaps to adding proteins or adjusting spice levels, the variations are endless. Properly storing leftovers ensures that you can enjoy the dish days later without sacrificing flavor.

And when paired with complementary sides, appetizers, and beverages, this vegetable Pad Thai can be the centerpiece of a truly memorable meal. Whether you’re cooking for yourself or sharing with friends and family, this dish is sure to satisfy with its delightful balance of flavors and textures.

FAQs

What Ingredients Do I Need For Mary Berry’s Vegetable Pad Thai?

To make Mary Berry’s vegetable pad thai, you will need rice noodles, vegetable oil, garlic, carrots, bell peppers, cabbage, spring onions, eggs, tofu, and various seasonings including soy sauce, lime juice, and brown sugar. The dish also requires crushed peanuts, fresh coriander, and chili flakes for garnish.

Can I Substitute The Tofu In Mary Berry’s Vegetable Pad Thai?

Yes, you can substitute tofu with tempeh, seitan, or even chicken for a non-vegetarian version. If you’re looking for a vegan option, make sure to use plant-based alternatives to the fish sauce or soy sauce.

What Type Of Noodles Are Used In Mary Berry’s Vegetable Pad Thai?

The recipe calls for rice noodles, which are typically used in pad thai dishes. They provide the right texture and absorb the flavors of the sauce perfectly.

How Do I Ensure The Rice Noodles Don’t Stick Together While Making Pad Thai?

To prevent the rice noodles from sticking, make sure to rinse them thoroughly under cold water after cooking to stop the cooking process. Additionally, tossing them with a bit of oil before adding them to the stir-fry helps keep them separated.

Can I Make Mary Berry’s Vegetable Pad Thai Ahead Of Time?

While pad thai is best enjoyed fresh, you can prepare the vegetables, sauce, and noodles ahead of time. Store each component separately in the fridge and then quickly stir-fry everything together when you’re ready to eat.

How Spicy Is Mary Berry’s Vegetable Pad Thai Recipe?

The recipe is mildly spicy. However, you can adjust the heat level by increasing or decreasing the amount of chili flakes or fresh chili used in the dish, according to your preference.

Can I Use Other Vegetables In Mary Berry’s Vegetable Pad Thai?

Absolutely!

Feel free to add or substitute vegetables like zucchini, mushrooms, or broccoli based on what you have available or your personal taste preferences.

What Is The Best Way To Serve Mary Berry’s Vegetable Pad Thai?

Mary Berry’s vegetable pad thai is best served immediately after cooking, garnished with crushed peanuts, fresh coriander, and a squeeze of lime. You can serve it with extra lime wedges on the side and a drizzle of soy sauce for added flavor.

Is Mary Berry’s Vegetable Pad Thai Recipe Suitable For Vegans?

Yes, this recipe can be made vegan by ensuring that you use a plant-based alternative for the egg (optional) and substituting soy sauce for fish sauce or using a vegan version of the sauce.

How Long Does It Take To Make Mary Berry’s Vegetable Pad Thai?

The preparation and cooking time for Mary Berry’s vegetable pad thai is about 30 minutes, making it a quick and delicious meal to prepare for lunch or dinner.