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Vegan Tempeh Pad Thai Recipe

Full of fresh flavours with crunchy peanuts, nutty tempeh and a delicious vegan peanut sauce – this Vegan Tempeh Pad Thai is your new dinner favourite!

If you’re bored of your standard midweek dinners, then this Vegan Tempeh Pad Thai is for you! Full of fresh flavours with nutty tempeh and a more-ish vegan peanut sauce and crunchy toasted peanuts – the perfect summer dinner, but also great any time of the year. 

I love the nuttiness of Pad Thai and as a peanut butter lover, you can bet that these type of recipes are right up my street. Tempeh is a wonderful protein to use in this recipe – not only because it’s high in protein, but also as it adds a delicious nutty flavour to the recipe, which compliments the peanut so well. 

With a little kick from some red chillies, finished off with fresh coriander and toasted nuts to round off the dish, the wonderful taste is only one great thing about this dish, but in addition: it’s also super easy to make and tastes great the next day also (even cold!). 

What you’ll need to make Vegan Tempeh Pad Thai Recipe

Ingredients

  • Rice noodles
  • Tempeh (I love to use Tiba Tempeh!)
  • Carrots
  • Courgette
  • Red pepper
  • Yellow pepper
  • Spring onions
  • White mushrooms
  • Garlic
  • Tamari soy sauce
  • Toasted sesame oil
  • Chilli flakes, coriander & toasted peanuts to garnish

For the sauce:

  • Smooth peanut butter
  • Coconut milk
  • Maple syrup
  • Tamari soy sauce (or coconut aminos)
  • Lime juice
  • Sriracha or chilli sauce
  • Ginger powder (optional)

How to make Vegan Tempeh Pad Thai Recipe

Making your vegan pad thai

To start with, soak the rice noodles in hot water. Drain the water when they turn soft 

Next, cut your block of tempeh up into bite-sized pieces before heating up some sesame oil in a large non-stick pan. When the oil is hot, fry the tempeh until it’s golden and remove it from the pan whilst trying to keep as much oil in the pan as possible – but don’t worry if you have to add a little more. 

Now that your cooked tempeh has been set aside, add your crushed cloves of garlic and chopped spring onions to the hot oil and stir fry for 1 minute or so before tossing the thinly sliced peppers and mushrooms into the pan as well.

Cook everything together for about 3-4 minutes or until the mushrooms have softened before adding the spiralised carrots and courgette to the pan – be sure to mix everything together nicely then you can add the tamari sauce. 

At this point, reduce the heat to a minimum to make sure your ingredients don’t burn. 

How to make your peanut sauce

This step is probably much easier than you think. All you have to do is get a medium-sized bowl and carefully whisk together all your sauce ingredients until you’re left with a smooth peanut satay sauce. 

Serving up your Vegan Tempeh Pad Thai Recipe

To finish, place the fried tempeh and cooked noodles into the pan with your veggies and pour the peanut sauce over the top of everything. 

Now all you have to do is stir everything together and serve it hot. 

Feel free to garnish the dish with some chilli flakes, fresh coriander, toasted peanuts or even some lime wedges! 

This recipe is: 

  • 100% vegan
  • egg free
  • dairy-free
  • easy to make
  • full of flavour
  • packed with veggies! 
Print
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Vegan Tempeh Pad Thai

  • Author: romylondonuk
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 3-4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Description

Full of fresh flavours with crunchy peanuts, nutty tempeh and a delicious vegan peanut sauce – this Vegan Tempeh Pad Thai is your new dinner favourite!


Ingredients

Scale
  • 250g rice noodles
  • 1 block of tempeh
  • 2 spiralised carrots
  • 1 spiralised courgette
  • 1 red pepper, finely sliced
  • 1 yellow pepper, finely sliced
  • 3 spring onions, sliced
  • 150g white mushrooms, sliced
  • 3 garlic cloves, crushed
  • 3 Tbsp tamari soy sauce
  • 1 Tbsp toasted sesame oil
  • Chilli flakes, coriander & toasted peanuts to garnish

 

For the sauce:

  • 70g smooth peanut butter
  • 70ml coconut milk
  • 2 tbsp maple syrup
  • 70ml tamari soy sauce (or coconut aminos)
  • Juice of 1 fresh lime
  • 1 tsp sriracha or chilli sauce
  • 1 tsp ginger powder (optional)

Instructions

  1. Soak the rice noodles in hot water until soft, then drain.
  2. Cut the tempeh block into bite-size chunks, then heat the sesame oil in a large non-stick pan and fry the tempeh until golden. Remove it from the pan, leaving as much oil as possible, and set aside.
  3. Add the crushed garlic cloves and spring onions to the hot oil 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, carefully whisk up the sauce ingredients until you get a  smooth peanut sauce. 
  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.

Nutrition

  • Serving Size: per portion
  • Calories: 448
  • Sugar: 18.4
  • Sodium: 1003.1
  • Fat: 17.7
  • Saturated Fat: 5.7
  • Unsaturated Fat: 12
  • Trans Fat: 0
  • Carbohydrates: 65.8
  • Fiber: 7.9
  • Protein: 12.5
  • Cholesterol: 0

Keywords: pad thai, vegan pad thai, tempeh, vegan recipes, pad thai recipe, tempeh pad thai

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