Vegetarian Shrimp Pad Thai
Transform your weeknight dinner with this irresistible Vegetarian Shrimp Pad Thai—a plant-based twist on the classic Thai favorite. Featuring chewy rice noodles, vibrant julienned vegetables, and tender vegetarian shrimp, this dish is a flavor explosion in every bite. A tangy, savory-sweet sauce made with tamari, tamarind paste, and brown sugar ties everything together while crushed peanuts and fresh cilantro add a delightful crunch and freshness. Ready in just 40 minutes, this recipe is perfect for a quick yet satisfying meal. Serve it with lime wedges and sprinkle on extra red chili flakes for an added kick. Whether you're vegetarian or just looking for a lighter take on traditional shrimp Pad Thai, this dish promises to hit all the right notes!
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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
Directions
Step 1
Cook the rice noodles according to package instructions until al dente. Drain and set aside.
Step 2
In a small bowl, mix together tamari sauce, tamarind paste, brown sugar, vegetable broth, and red chili flakes to prepare the sauce. Set aside.
Step 3
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.
Step 4
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.
Step 5
Add the red bell pepper and carrot to the skillet and stir-fry for about 2-3 minutes until they are slightly tender.
Step 6
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.
Step 7
Return the cooked vegetarian shrimp to the skillet and gently toss everything together.
Step 8
Stir in the bean sprouts and half of the chopped green onions. Cook for another 1-2 minutes, tossing frequently.
Step 9
Transfer the Pad Thai to a serving platter or individual plates. Top with the remaining green onions, crushed peanuts, and fresh cilantro.
Step 10
Serve immediately with lime wedges on the side for added flavor.
Nutrition Facts
| Serving size | (1453.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1988.3 |
| Total Fat 108.9g | 0% |
| Saturated Fat 16.4g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 5405.6mg | 0% |
| Total Carbohydrate 202.0g | 0% |
| Dietary Fiber 37.3g | 0% |
| Total Sugars 65.4g | |
| Protein 70.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 426.1mg | 0% |
| Iron 13.9mg | 0% |
| Potassium 2850.7mg | 0% |
Source of Calories