Vegan Beef Pad Thai
Savor the bold, tangy, and savory flavors of this Vegan Beef Pad Thai—a plant-based twist on the classic Thai street food dish. This recipe combines tender rice noodles with protein-packed vegan beef strips, vibrant vegetables like red bell pepper and julienned carrots, and a perfectly balanced sauce made from tamarind paste, soy sauce, and a hint of Sriracha for a touch of heat. Topped with crunchy roasted peanuts, fresh cilantro, and zesty lime wedges, this dish is a symphony of texture and flavor. It's quick to prepare, requiring just 15 minutes of prep and 20 minutes of cooking, making it an ideal weeknight dinner or a crowd-pleasing meal for any occasion. Perfect for vegans and anyone seeking a delicious, plant-based take on Pad Thai, this recipe is a must-try for noodle lovers everywhere!
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Recipe Information
Ingredients
- 8 ounces Flat rice noodles
- 12 ounces Vegan beef strips
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Carrot, julienned
- 4 stalks Green onions, chopped
- 1 cup Bean sprouts
- 1 cup Dry roasted peanuts, chopped
- 0.5 cup Fresh cilantro, chopped
- 1 whole Lime, cut into wedges
- 2 tablespoons Tamarind paste
- 3 tablespoons Soy sauce
- 1.5 tablespoons Brown sugar
- 1 tablespoon Sriracha sauce
- 2 tablespoons Water
Instructions
Soak the rice noodles in warm water for about 20 minutes or until they are softened but still al dente. Drain and set aside.
In a small bowl, combine tamarind paste, soy sauce, brown sugar, Sriracha sauce, and water. Stir until the sugar dissolves and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the vegan beef strips and stir-fry for 3-4 minutes until they are browned.
Add the red bell pepper and carrot to the skillet and stir-fry for another 2-3 minutes until they begin to soften.
Push the vegetables to the side and add the noodles to the center of the skillet.
Pour the sauce over the noodles and toss everything together, cooking for another 3-4 minutes until the noodles are heated through and well-coated in the sauce.
Add the bean sprouts and half of the green onions, tossing again briefly to combine.
Remove from heat. Garnish with the chopped peanuts, remaining green onions, cilantro, and lime wedges.
Serve hot, optionally with additional Sriracha sauce for extra heat.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3996 mg | 174% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 59.5 g | ||
| Protein | 115.9 g | 232% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3343 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
