Shrimp Pad Thai Recipe
This Shrimp Pad Thai is your shortcut to looking like you slaved away in the kitchen—without actually doing that. It’s tangy, nutty, slightly sweet, and perfectly balanced, just like you on a good hair day. The vegan shrimp soaks up all that tamarind-lime magic, while the noodles deliver cozy satisfaction. You’ll toss, twirl, and eat straight from the pan because who’s waiting for a plate? It’s quick, bold, and just the right amount of fancy for weeknights or “I deserve this” meals. Basically, it’s Thailand in a bowl—minus the flight or humidity.
Shrimp Pad Thai Recipe
A quick, flavor-packed vegan version of Shrimp Pad Thai with chewy rice noodles, tangy tamarind sauce, and perfectly sautéed plant-based shrimp.
Ingredients
Method
- Soak rice noodles in warm water until soft, then drain and set aside.
- Heat sesame oil in a wok over medium heat.
- Add minced garlic and sauté until fragrant.
- Toss in vegan shrimp and cook for 4–5 minutes until golden.
- In a bowl, whisk tamarind paste, soy sauce, maple syrup, vinegar, and chili flakes to make the sauce.
- Pour sauce into the wok and toss to coat shrimp evenly.
- Add softened noodles, tofu, carrots, and bean sprouts.
- Stir-fry for 3–4 minutes until everything is coated and sizzling.
- Turn off the heat and add lime juice, green onions, and peanuts.
- Garnish with cilantro and extra lime wedges before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 340
- Total Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 15 g
Vitamins and Minerals (Per Serving)
- Iron: 14%
- Vitamin C: 19%
- Calcium: 10%
- Magnesium: 11%
- Potassium: 12%
Additional Notes / Tips
- Want more kick? Add extra chili flakes or a splash of sriracha.
- Don’t overcook the noodles—they should be chewy, not mushy.
- For crunch, toss in roasted cashews instead of peanuts.
- Add extra veggies like bell peppers or zucchini for color and fiber.
- Pair it with iced lemongrass tea—or white wine if you’re feeling classy.
