Vegetarian Shrimp Pad Thai
Indulge in the vibrant flavors of this Vegetarian Shrimp Pad Thai, a plant-based twist on the iconic Thai street food classic! Perfectly cooked rice noodles are tossed with a tangy, savory sauce made from tamari, tamarind paste, and a hint of brown sugar, creating the perfect balance of sweet, salty, and tangy taste. The dish features tender vegetarian shrimp, sautéed bell peppers, carrots, and aromatic garlic and onions, all brought together with crunchy bean sprouts and the nutty crunch of crushed peanuts. Fresh cilantro, lime wedges, and a sprinkle of red chili flakes add a refreshing and zesty finish to every bite. Ready in just 40 minutes, this irresistible Pad Thai recipe is an appealing option for both vegetarians and anyone seeking a healthier take on a beloved meal. Perfect for a weeknight dinner or weekend feast, it’s a flavorful journey to the streets of Thailand!
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Recipe Information
Ingredients
- 8 oz rice noodles
- 8 oz vegetarian shrimp
- 2 tbsp peanut oil
- 3 units garlic cloves, minced
- 1 unit medium onion, sliced
- 1 unit red bell pepper, julienned
- 1 unit carrot, julienned
- 1 cup bean sprouts
- 3 units green onions, chopped
- 1 cup crushed peanuts
- 0.5 cup fresh cilantro, chopped
- 1 unit lime, cut into wedges
- 3 tbsp tamari sauce
- 2 tbsp tamarind paste
- 2 tbsp brown sugar
- 0.25 cup vegetable broth
- 0.5 tsp red chili flakes
Instructions
Cook the rice noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, mix together tamari sauce, tamarind paste, brown sugar, vegetable broth, and red chili flakes to prepare the sauce. Set aside.
Heat 1 tablespoon of peanut oil in a large non-stick skillet or wok over medium-high heat. Add the vegetarian shrimp and cook for 2-3 minutes, or until golden. Remove from the pan and set aside.
In the same skillet, heat the remaining 1 tablespoon of peanut oil. Add the minced garlic and sliced onion, and stir-fry for about 1 minute until fragrant.
Add the red bell pepper and carrot to the skillet and stir-fry for about 2-3 minutes until they are slightly tender.
Add the cooked rice noodles to the skillet along with the prepared sauce. Toss everything together to ensure the noodles are well coated with the sauce.
Return the cooked vegetarian shrimp to the skillet and gently toss everything together.
Stir in the bean sprouts and half of the chopped green onions. Cook for another 1-2 minutes, tossing frequently.
Transfer the Pad Thai to a serving platter or individual plates. Top with the remaining green onions, crushed peanuts, and fresh cilantro.
Serve immediately with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
1988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5406 mg | 235% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 65.4 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 2851 mg | 61% | |
*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.
