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tempeh-pad-thai-recipe

Tempeh Pad Thai

A delicious and healthy take on the classic Pad Thai, using tempeh for a protein-packed twist.
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Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Thai
Servings: 4 servings
Calories: 400 kcal

Ingredients 

Main Ingredients

  • 200 g tempeh cut into small cubes
  • 200 g rice noodles soaked in warm water
  • 2 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 red bell pepper thinly sliced
  • 1 carrot julienned
  • 3 tablespoon soy sauce
  • 2 tablespoon tamarind paste
  • 1 tablespoon brown sugar
  • 1 cup bean sprouts
  • 2 green onions chopped
  • 1 handful cilantro chopped
  • 1 lime cut into wedges
  • 1 handful peanuts crushed

Instructions 

  1. 1. Heat the oil in a wok over medium heat. Add the garlic and cook until fragrant.
  2. 2. Add the tempeh and cook until golden brown.
  3. 3. Add the bell pepper and carrot, stir-fry for a few minutes.
  4. 4. Add the soaked rice noodles, soy sauce, tamarind paste, and brown sugar. Toss everything together.
  5. 5. Add the bean sprouts and green onions, cook for another minute.
  6. 6. Serve hot, garnished with cilantro, lime wedges, and crushed peanuts.

Nutritional Value

Calories: 400kcal | Carbohydrates: 50g | Protein: 20g | Fat: 15g | Saturated Fat: 2g | Sodium: 800mg | Potassium: 500mg | Fiber: 5g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 40mg | Calcium: 100mg | Iron: 4mg

Keywords

Pad Thai, Tempeh, Vegan
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