Tempeh Pad Thai is one of my absolute favorite dishes to whip up when I’m craving something quick, flavorful, and satisfying with a decent serving of plant protein.
This vegan take on the classic Thai recipe is packed with fresh ingredients like crunchy peanuts, vibrant veggies, and nutty tempeh, all tossed in a rich and creamy peanut sauce. It’s the ultimate comfort food that still feels light and fresh, perfect for weeknights or when you want to impress someone with a hearty, plant-based meal.
You can easily swap out the veggies for whatever you have on hand, or adjust the spice level to suit your taste. The combination of tamari, lime juice, and peanut butter creates a savory and tangy sauce that coats the rice noodles beautifully. Plus, the tempeh adds an amazing texture and a boost of protein, making this dish as nutritious as it is delicious.
If you’ve been searching for a simple yet flavor-packed vegan dinner idea, this Tempeh Pad Thai is it.
Jump to:
❤️ What's Great About this Recipe
- 🥢 Bold Flavors: This Tempeh Pad Thai is packed with tangy, savory, and nutty flavors that make every bite unforgettable.
- ⏱️ Quick & Easy: Ready in just 35 minutes, it’s perfect for busy weeknights or a last-minute dinner idea.
- 🌱 Protein-Packed: The nutty tempeh adds a hearty, satisfying texture and tons of plant-based protein.
- 🍽️ Versatile Dish: Great for dinner, lunch, or even meal prep – it tastes amazing the next day too!
- 🥕 Veggie-Packed: Spiralized carrots, courgette, and colorful peppers add crunch, freshness, and vibrant color.
- 🥜 Rich Peanut Sauce: The creamy peanut sauce ties everything together with a perfect balance of savory and sweet.
- 🥄 Simple Ingredients: Pantry staples like peanut butter, tamari, and rice noodles make this recipe super accessible.
- ♻️ Great for Leftovers: It reheats beautifully, making it a convenient option for next-day lunches.
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Rice noodles - Soak these in hot water until soft before draining. Look for flat rice noodles for the authentic Pad Thai texture.
- Tempeh - Cut into bite-sized pieces. This nutty, protein-rich ingredient is a great plant-based option for this dish.
- Carrots and courgette (spiralised) - Adds crunch and freshness. Spiralise them for a noodle-like texture that blends perfectly with the dish.
- Red and yellow peppers - Finely sliced for a pop of color and sweetness. Choose firm, fresh peppers for the best flavor.
- Spring onions - Slice these thinly. They add a mild, oniony flavor and are great for garnishing too.
- White mushrooms - Slice them evenly. They soften beautifully during cooking and add earthiness to the dish.
- Garlic cloves - Crush them to release their flavors. Essential for that aromatic base when stir-frying.
- Tamari soy sauce - Adds a deep umami flavor while keeping the recipe gluten-free. Use a good-quality brand for the best taste.
- Toasted sesame oil - Essential for stir-frying and adding a nutty aroma to the dish.
- Chilli flakes, coriander, and toasted peanuts (for garnish) - These bring heat, freshness, and crunch. Adjust the chilli flakes to your spice preference, and use freshly toasted peanuts for the best flavor.
For the sauce:
- Smooth peanut butter - The creamy base for the sauce. Use a good-quality smooth variety for a silky texture.
- Coconut milk - Adds richness and balances the flavors. Opt for full-fat coconut milk for the best consistency.
- Maple syrup - A natural sweetener to balance the savory flavors of the dish.
- Tamari soy sauce or coconut aminos - Provides a savory depth. Coconut aminos are a slightly sweeter alternative.
- Lime juice - Freshly squeezed lime juice adds brightness and tang.
- Sriracha or chilli sauce - Adjust to your spice preference for a subtle kick.
- Ginger powder (optional) - Adds a hint of warmth and spice. Use sparingly to avoid overpowering the sauce.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Large non-stick pan - Essential for frying the tempeh and stir-frying vegetables evenly.
- Medium-sized bowl - Use this to whisk the peanut sauce ingredients together.
- Spiralizer - For creating noodle-like textures with the carrots and courgette.
- Cutting board - A sturdy surface for slicing vegetables and tempeh.
- Sharp knife - Needed for thinly slicing peppers, mushrooms, and spring onions.
- Garlic crusher - Makes crushing garlic quick and easy.
- Measuring spoons
- Colander - For draining the soaked rice noodles.
🧑🍳 Instructions (Step-by-Step)
Step 1: Soak Noodles
Place rice noodles in hot water until soft, then drain.
Step 2: Prepare Tempeh
Cut tempeh into bite-sized pieces. Fry in sesame oil until golden, then set aside.
Step 3: Cook Vegetables
Sauté garlic and spring onions in the same pan. Add sliced peppers, mushrooms, carrots, and courgette. Stir fry until tender.
Step 4: Add Sauce Ingredients
Combine tamari, peanut butter, coconut milk, lime juice, and sriracha in a bowl. Whisk until smooth.
Step 5: Combine and Serve
Add noodles, tempeh, and sauce to the pan. Mix well, garnish with peanuts and coriander, and serve hot.
📌 If you love Pinterest you can pin any of the images to your boards!
🍽️ Serving
Serve your Tempeh Pad Thai hot and fresh for the best taste. Garnish with toasted peanuts, fresh coriander, and a sprinkle of chili flakes. Pair it with lime wedges for an extra tangy kick. This dish is perfect for a quick dinner or a hearty lunch. Enjoy it straight from the pan for the freshest flavor!
❄️ Storage
Store any leftover Tempeh Pad Thai in an airtight container in the fridge for up to 2 days.
How to reheat
For reheating, warm it gently in a non-stick pan over low heat. Add a splash of water or tamari sauce if it seems dry. Avoid using the microwave, as it may overcook the noodles or tempeh.
💡 Expert Tips & Tricks
- Don’t Overcook the Noodles: Soak the rice noodles in hot water just until they are soft, then drain them immediately. Overcooked noodles can become mushy and may affect the overall texture of the dish.
- Cut Vegetables Evenly: Slice the peppers, mushrooms, and spring onions consistently to ensure they cook evenly. This will help maintain a balance of texture in the dish.
- Fry Tempeh to Golden Perfection: Fry the tempeh in sesame oil until it is golden and slightly crispy. This enhances its nutty flavor and gives it a satisfying texture that complements the noodles and sauce.
- Adjust the Spice Level: Add chili flakes and sriracha to your taste. If you prefer a milder dish, reduce the amount, or omit entirely, and let diners add spice to their own plates.
- Garnish Generously: Don’t skip the garnishes! Fresh coriander, toasted peanuts, and a squeeze of lime add layers of freshness and crunch to the dish, elevating it to restaurant-quality.
- Keep the Heat Low for Sauce: When combining the peanut sauce with the noodles and vegetables, lower the heat to avoid burning or over-thickening the sauce. This helps maintain a smooth, creamy consistency.
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
If you enjoyed this Tempeh Pad Thai, you’ll love trying my Vegan Peanut Noodles, this hearty Vegan Satay Pasta, or if you love cooking with tempeh, try my Tempeh Nasi Goreng, and Tempeh Katsu Curry - each one is packed with bold, delicious flavors and easy to make at home!
📖 Recipe Card
Vegan Tempeh Pad Thai
Ingredients
- 8.8 oz rice noodles (250g) soak in hot water until soft before draining.
- 1 block block of tempeh (7 oz / 200g)
- 2 whole spiralised carrots peeled
- 1 whole spiralised zucchini
- 1 whole red pepper finely sliced
- 1 whole yellow pepper finely sliced
- 3 whole spring onions thinly sliced
- 5 oz white mushrooms (150g) sliced
- 3 whole garlic cloves crushed or grated
- 3 tablespoons tamari soy sauce
- 1 tablespoon toasted sesame oil
For the Sauce:
- ¼ cup smooth peanut butter (70g)
- ¼ cup coconut milk (70g)
- 2 tablespoons maple syrup
- ¼ cup tamari soy sauce (70 ml) or coconut aminos
- juice of 1 fresh lime
- 1 teaspoon sriracha or chilli sauce adjust to preference
- 1 teaspoon ginger powder optional
For Serving:
- chilli flakes optional
- fresh cilantro
- toasted peanuts
- lime wedges
Instructions
- Place the rice noodles in a large bowl. Cover them with hot water. Let them soak until soft, then drain and set aside.
- Cut the tempeh into small bite-sized pieces. Heat sesame oil in a large non-stick pan over medium heat. Add the tempeh to the pan. Fry until golden on all sides. Remove the tempeh and set it aside.
- In the same pan, add the crushed garlic cloves and sliced spring onions. Stir fry for about one minute until fragrant. Keep the heat at medium to prevent burning.
- Add the thinly sliced red and yellow peppers to the pan. Toss in the sliced mushrooms. Stir fry everything for 3 to 4 minutes until the mushrooms soften. Add the spiralized carrots and courgette to the pan. Mix them in gently.
- Lower the heat to avoid burning the sauce. Pour in the tamari soy sauce and stir to combine with the vegetables. In a medium bowl, whisk together the peanut butter, coconut milk, maple syrup, lime juice, tamari, and sriracha. Mix until smooth. Add the sauce to the pan.
- Place the cooked noodles and fried tempeh into the pan with the vegetables and sauce. Gently toss everything together to coat evenly with the sauce. Let it all heat through for a few minutes.
- Serve the Tempeh Pad Thai hot. Garnish with toasted peanuts, fresh coriander, and a sprinkle of chili flakes. Add lime wedges on the side for extra flavor.
Notes
- Serving - Serve your Vegan Tempeh Pad Thai immediately while hot for the best flavor and texture. Garnish generously with fresh coriander, toasted peanuts, and chili flakes for added crunch and spice. Include lime wedges on the side to add a zesty citrus kick to each bite. This dish is perfect as a main meal and pairs well with a light, refreshing salad.
- Storage - Store leftovers in an airtight container in the fridge for up to 2 days. The flavors will deepen over time, making it just as delicious the next day. Avoid keeping it for longer to maintain freshness and quality.
- Reheating - Reheat the Vegan Tempeh Pad Thai in a non-stick pan over low heat to ensure even warming. Add a splash of water or tamari soy sauce to loosen the noodles if they’ve absorbed too much sauce. Avoid using the microwave, as it may overcook the noodles or make the tempeh soggy.
- Additional Tips -
- For the best results, use fresh, high-quality ingredients, especially for the peanut butter and tamari sauce.
- Adjust the spice level to your preference by controlling the amount of chili flakes and sriracha in the recipe.
- If you don’t have a spiralizer, you can julienne the carrots and courgette for a similar texture.
- Toast the peanuts freshly before garnishing to enhance their nutty flavor.
- For a gluten-free option, ensure your tamari sauce is certified gluten-free.
© 2024 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!
*Disclosure: This page may contain affiliate links and sponsored links that earn me a small commission, at no additional cost to you. You can find more information in my Privacy Policy.
💭 Leave a Comment