Vegan Pad Thai with Tempeh Recipe
So, you want something spicy, saucy, and sexy on a plate that doesn’t involve animal drama or a culinary breakdown?
Enter: Vegan Pad Thai with Tempeh—your new go-to when takeout guilt strikes and you still want to impress yourself.
It’s got all the things: chewy noodles, tangy tamarind, crunchy peanuts, and that smug little tempeh soaking up all the glory.
We stir-fry, we sauce, we slurp—like the responsible noodle goddesses we are.
Simple to whip up, loaded with protein, and won’t leave you bloated like your last situationship did.
Vegan Pad Thai with Tempeh Recipe
A tangy, savory, protein-packed noodle dish featuring pan-fried tempeh and a flavorful vegan sauce that screams, “I cook now.”
Ingredients
Method
- Cook rice noodles according to package. Drain, rinse, and set aside like you’re waiting for a text back.
- Heat sesame oil in a skillet. Add tempeh slices and pan-fry until golden and crisp, about 5 minutes per side.
- Remove tempeh. In same pan, sauté garlic, bell pepper, and carrots for 4–5 minutes.
- In a bowl, whisk tamarind paste, soy sauce, maple syrup, sriracha, lime juice, and water.
- Add noodles and sauce to the skillet. Toss everything like your ex’s stuff in a donation box.
- Top with tempeh, green onions, peanuts, and cilantro. Serve with lime wedges and a side of pride.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 15g
- Saturated Fat: 2.5g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 18g
💊 Vitamins & Minerals (Per Serving)
- Iron: 20%
- Calcium: 12%
- Vitamin C: 35%
- Folate: 18%
- Magnesium: 22%
💁 Extra Notes/Tips
- Crumble tempeh if you’re too lazy to slice—no judgment here.
- Don’t skip tamarind; it’s the Beyoncé of this dish.
- Add crushed chili flakes for a spicy kick that’ll wake your ancestors.
- Leftovers? Heat it up or eat it cold. It’s Pad Thai, not rocket science.
