Vegan Shrimp Pad Thai
Dive into the bold, vibrant flavors of Vegan Shrimp Pad Thai, a plant-based twist on the classic Thai street food favorite! This recipe combines chewy rice noodles, savory plant-based shrimp, and crispy tofu, all tossed in a delectable sauce made from tamari, tamarind paste, and a touch of brown sugar for the perfect balance of savory, tangy, and sweet. Packed with crunchy roasted peanuts, fresh bean sprouts, and fragrant garlic, this dish is rich in taste and texture. With a cook time of just 20 minutes, it's an easy, quick, and satisfying meal for any night of the week. Garnished with fresh cilantro and lime wedges, this vegan Pad Thai is both a feast for the eyes and the palate. Perfect for those craving a hearty vegan dinner packed with authentic Thai flavors!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 250 grams Plant-based shrimp
- 2 tablespoons Peanut oil
- 3 cloves Garlic
- 1 medium Red bell pepper
- 3 stalks Green onion
- 150 grams Tofu (firm)
- 3 tablespoons Tamari sauce
- 2 tablespoons Tamarind paste
- 1 tablespoon Brown sugar
- 100 grams Bean sprouts
- 50 grams Roasted peanuts
- 1 whole Lime
- 30 grams Cilantro
Instructions
Begin by soaking the rice noodles in warm water for about 10-15 minutes or until they are softened. Drain and set aside.
Mince the garlic cloves and thinly slice the red bell pepper. Chop the green onions into small pieces, keeping the white and green parts separated.
Cut the tofu into small cubes and set aside.
In a small bowl, whisk together the tamari sauce, tamarind paste, and brown sugar until well combined. Set aside.
Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the plant-based shrimp and cook for about 2-3 minutes until they are slightly browned. Remove from the skillet and set aside.
Add the remaining tablespoon of peanut oil to the same skillet. Add minced garlic and the white parts of the green onion. Stir-fry for about 30 seconds until fragrant.
Add the chopped tofu cubes, stirring gently until they begin to get slightly golden brown, about 4-5 minutes.
Add the sliced red bell pepper to the skillet, and cook for an additional 2 minutes until they start to soften.
Push the tofu and vegetables to one side of the skillet, and add the softened rice noodles.
Pour the tamari-tamarind sauce over the noodles and gently toss everything together until the noodles are evenly coated.
Add the cooked plant-based shrimp back into the skillet, along with half of the bean sprouts. Continue tossing all the ingredients together until everything is heated through, about 2 minutes.
Remove the skillet from heat. Add the remaining green parts of the green onions, the rest of the bean sprouts, and half of the roasted peanuts. Toss gently to combine.
Serve the Pad Thai hot, garnishing with the remaining roasted peanuts, cilantro leaves, and lime wedges on the side.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5204 mg | 226% | |
| Total Carbohydrate | 156.1 g | 57% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 43.1 g | ||
| Protein | 67.6 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 752 mg | 58% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1979 mg | 42% | |
*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.
