Vegetarian Beef Pad Thai
Elevate your weeknight dinner game with this mouthwatering Vegetarian Beef Pad Thai, a plant-based twist on the popular Thai street food classic. Featuring tender vegetarian beef strips, golden cubes of tofu, and perfectly chewy rice noodles, this recipe is bursting with bold flavors and vibrant textures. A tangy, slightly sweet sauce made with tamarind paste, soy sauce, and a kick of red chili flakes ties every element together in authentic harmony. Quick to prepare in under 40 minutes, this dish is packed with fresh garnishes like bean sprouts, chopped green onions, roasted peanuts, and fragrant cilantro, making it an eye-catching centerpiece for your table. Squeeze a lime wedge over the top for the perfect zesty finish and enjoy a satisfying, protein-packed meal that’s both nutritious and delicious.
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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
Directions
Step 1
Soak the rice noodles in warm water for about 20 minutes until they are pliable, then drain and set aside.
Step 2
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.
Step 3
Heat a tablespoon of peanut oil in a large frying pan or wok over medium-high heat.
Step 4
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.
Step 5
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.
Step 6
Add the cubed tofu and stir-fry until lightly golden, about 3 minutes.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
Transfer the pad thai to serving plates and garnish with chopped peanuts, fresh cilantro, and a lime wedge on the side.
Nutrition Facts
| Serving size | (1238.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2762.7 |
| Total Fat 129.8g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 185mg | 0% |
| Sodium 2231.0mg | 0% |
| Total Carbohydrate 295.0g | 0% |
| Dietary Fiber 36.7g | 0% |
| Total Sugars 48.4g | |
| Protein 134.9g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 1267.2mg | 0% |
| Iron 23.7mg | 0% |
| Potassium 3239.4mg | 0% |
Source of Calories