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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.”
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Pad Thai:
  • 6 oz rice noodles
  • 1 tbsp sesame oil
  • 1 block 200g tempeh, sliced
  • 1 red bell pepper sliced
  • 1 carrot julienned
  • 2 cloves garlic minced
  • 2 green onions chopped
  • 1/4 cup chopped peanuts
  • Lime wedges for serving
  • Fresh cilantro optional
For the Sauce:
  • 2 tbsp tamarind paste
  • 2 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 1 tsp sriracha optional but you’re bold, right?
  • 1 tbsp lime juice
  • 2 tbsp water

Method
 

  1. Cook rice noodles according to package. Drain, rinse, and set aside like you’re waiting for a text back.
  2. Heat sesame oil in a skillet. Add tempeh slices and pan-fry until golden and crisp, about 5 minutes per side.
  3. Remove tempeh. In same pan, sauté garlic, bell pepper, and carrots for 4–5 minutes.
  4. In a bowl, whisk tamarind paste, soy sauce, maple syrup, sriracha, lime juice, and water.
  5. Add noodles and sauce to the skillet. Toss everything like your ex’s stuff in a donation box.
  6. 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.