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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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Vegan Shrimp:
  • Vegan shrimp – 200 g
  • Sesame oil – 1 tbsp
  • Garlic – 2 cloves minced
  • Lime juice – 1 tbsp
For the Sauce:
  • Tamarind paste – 1 tbsp
  • Soy sauce – 2 tbsp
  • Maple syrup – 1 tbsp
  • Rice vinegar – 1 tsp
  • Chili flakes – ½ tsp
For the Pad Thai:
  • Rice noodles – 150 g
  • Tofu – ½ cup cubed (optional for protein boost)
  • Bean sprouts – 1 cup
  • Carrot – ½ cup julienned
  • Green onions – 2 tbsp chopped
  • Crushed peanuts – 2 tbsp
  • Lime wedges – for garnish
  • Fresh cilantro – 2 tbsp chopped

Method
 

  1. Soak rice noodles in warm water until soft, then drain and set aside.
  2. Heat sesame oil in a wok over medium heat.
  3. Add minced garlic and sauté until fragrant.
  4. Toss in vegan shrimp and cook for 4–5 minutes until golden.
  5. In a bowl, whisk tamarind paste, soy sauce, maple syrup, vinegar, and chili flakes to make the sauce.
  6. Pour sauce into the wok and toss to coat shrimp evenly.
  7. Add softened noodles, tofu, carrots, and bean sprouts.
  8. Stir-fry for 3–4 minutes until everything is coated and sizzling.
  9. Turn off the heat and add lime juice, green onions, and peanuts.
  10. 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.