Vegan Shrimp Pad Thai

Satisfy your cravings for a classic Thai favorite with this irresistible Vegan Shrimp Pad Thai! Packed with bold, umami flavors, this plant-based spin on the traditional dish features tender rice noodles, vibrant bell peppers, and savory tofu, all tossed together in a tangy-sweet tamarind sauce. The star of the dish—plant-based shrimp—adds a unique texture and deliciousness that will leave you amazed. Topped with crunchy roasted peanuts, fresh cilantro, and a squeeze of lime, this Vegan Shrimp Pad Thai is a quick and easy meal ready in just 40 minutes, perfect for busy weeknights or an impressive vegan dinner. Dive into this healthy and flavorful one-pan wonder that brings authentic Thai street food vibes straight to your kitchen!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Begin by soaking the rice noodles in warm water for about 10-15 minutes or until they are softened. Drain and set aside.

Step 2

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.

Step 3

Cut the tofu into small cubes and set aside.

Step 4

In a small bowl, whisk together the tamari sauce, tamarind paste, and brown sugar until well combined. Set aside.

Step 5

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.

Step 6

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.

Step 7

Add the chopped tofu cubes, stirring gently until they begin to get slightly golden brown, about 4-5 minutes.

Step 8

Add the sliced red bell pepper to the skillet, and cook for an additional 2 minutes until they start to soften.

Step 9

Push the tofu and vegetables to one side of the skillet, and add the softened rice noodles.

Step 10

Pour the tamari-tamarind sauce over the noodles and gently toss everything together until the noodles are evenly coated.

Step 11

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.

Step 12

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.

Step 13

Serve the Pad Thai hot, garnishing with the remaining roasted peanuts, cilantro leaves, and lime wedges on the side.

Nutrition Facts

Serving size	(1141g)

Amount per serving	% Daily Value*
Calories	1472.0

Total Fat 72.6g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 13.4g
Cholesterol 0mg	0%
Sodium 5204.3mg	0%
Total Carbohydrate 156.1g	0%
Dietary Fiber 27.1g	0%
Total Sugars 43.1g
Protein 67.6g	0%

Vitamin D 0IU	0%
Calcium 751.9mg	0%
Iron 17.0mg	0%
Potassium 1979.4mg	0%

*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.

Source of Calories

Fat: 42.2%

Protein: 17.5%

Carbs: 40.3%