Tempeh Pad Thai

Tempeh Pad Thai

Inspired by the classic Thai dish, this vegan tempeh Pad Thai recipe is packed with flavour, loaded with veggies, and ready in 20 minutes. Perfect for a healthy but tasty weeknight meal when you're short on time.

Total Time: 30 minutes

Servings: 3

Total Time: 30 minutes

Servings: 3

Ingredients

Method

Ingredients

(Servings: 3)

  • 83.333333333333 83.333333333333 g rice noodles
  • 0.33333333333333 0.33333333333333 Tiba Tempeh Traditional Block 200g
  • 0.66666666666667 0.66666666666667 spiralised carrots
  • 0.33333333333333 0.33333333333333 spiralised courgette
  • 0.33333333333333 0.33333333333333 red pepper, finely sliced
  • 0.33333333333333 0.33333333333333 yellow pepper, finely sliced
  • 1 1 spring onions, sliced
  • 50 50 g white mushrooms, sliced
  • 1 1 garlic cloves, crushed
  • 1 1 Tbsp tamari or soy sauce
  • 0.66666666666667 0.66666666666667 Tbsp toasted sesame oil
  • Chilli flakes, coriander & toasted peanuts to garnish
  • For the sauce:
  • 23.333333333333 23.333333333333 g smooth peanut butter
  • 23.333333333333 23.333333333333 ml coconut milk
  • 0.66666666666667 0.66666666666667 Tbsp maple syrup
  • 23.333333333333 23.333333333333 ml tamari or soy sauce
  • Juice of 1 fresh lime
  • 0.33333333333333 0.33333333333333 tsp sriracha or chilli sauce
  • 0.33333333333333 0.33333333333333 tsp ginger powder (optional)

Method

  1. Soak the rice noodles in hot water until soft, then drain.
  2. Cut the tempeh block into bite-size chunks, then heat 1Tbsp sesame oil in a large non-stick pan and fry the tempeh until golden. Remove from the pan and set aside.
  3. Heat 1Tbsp sesame oil to the same pan. Add the crushed garlic and spring onions and stir fry for a minute, then add the sliced peppers and mushrooms. Cook for a further 3-4 minutes or until the mushrooms are softened.
  4. Add the spiralised carrots and courgette to the pan and mix to combine the ingredients. Pour in the tamari sauce and reduce the heat to a minimum.
  5. In a medium-size bowl, whisk up the sauce ingredients until smooth.
  6. Place the fried tempeh & cooked rice noodles into the pan and pour the peanut sauce over the top. Stir to combine all ingredients & serve hot. Garnish with chilli flakes, fresh coriander and toasted peanuts.

If you enjoyed this tasty vegan tempeh Pad Thai, you’ll find more recipes just like this in our round-up of the 20 best vegan tempeh recipes

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