Vegetarian Beef Pad Thai
Savor the irresistible flavors of Thailand with this Vegetarian Beef Pad Thai, a delicious plant-based twist on the classic street food favorite. With tender rice noodles, savory vegetarian beef strips, and protein-packed tofu, this recipe is a perfect balance of texture and taste. The homemade pad thai sauce—crafted from tangy tamarind paste, soy sauce, and a hint of sweetness from brown sugar—coats every bite with authentic flavor. Fresh, crisp bean sprouts, vibrant green onions, and a garnish of roasted peanuts and fresh cilantro bring layers of crunch and fragrance to the dish. Ready in just 40 minutes, this wholesome, restaurant-quality meal is a quick weeknight dinner that’s both satisfying and bursting with bold, authentic flavors. Serve it with a wedge of lime for the perfect zesty finish! Keywords: vegetarian pad thai, plant-based beef, easy Thai noodles, tofu pad thai recipe.
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Recipe Information
Ingredients
- 8 ounces dry rice noodles
- 8 ounces vegetarian beef strips
- 2 tablespoons peanut oil
- 3 units garlic cloves, minced
- 1 unit medium shallot, finely chopped
- 4 ounces firm tofu, cubed
- 2 units eggs, beaten
- 1 cup bean sprouts
- 4 units green onions, chopped
- 1 quarter cup roasted peanuts, chopped
- 1 unit lime, cut into wedges
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons soy sauce
- 2 tablespoons tamarind paste
- 1 tablespoon brown sugar
- 0.5 teaspoon red chili flakes
Instructions
Soak the rice noodles in warm water for about 20 minutes until they are pliable, then drain and set aside.
In a small bowl, mix the soy sauce, tamarind paste, brown sugar, and red chili flakes. Stir until the sugar is dissolved and set aside.
Heat a tablespoon of peanut oil in a large frying pan or wok over medium-high heat.
Add the vegetarian beef strips to the pan and cook, stirring frequently, until browned and heated through, about 4-5 minutes. Remove from the pan and set aside.
Add the remaining tablespoon of peanut oil to the pan, followed by the minced garlic and chopped shallot. Stir-fry for 1-2 minutes until fragrant.
Add the cubed tofu and stir-fry until lightly golden, about 3 minutes.
Push the tofu to one side of the pan and pour the beaten eggs on the other side. Scramble the eggs until cooked, then combine with the tofu.
Toss in the drained rice noodles and pour the prepared sauce over them. Stir the mixture well to ensure all elements are coated in the sauce.
Add the bean sprouts, chopped green onions, and cooked vegetarian beef strips to the pan. Stir everything together and cook for another 2 minutes until the ingredients are heated through.
Transfer the pad thai to serving plates and garnish with chopped peanuts, fresh cilantro, and a lime wedge on the side.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 12.0 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 164 mg | 13% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 567 mg | 12% | |
*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.
