Vegan Tempeh Pad Thai
This Tempeh Pad Thai is a fresh, flavorful, and protein-packed twist on a classic Thai favorite. Made with rice noodles, nutty tempeh, crisp veggies, and a rich peanut sauce, it’s a quick and satisfying vegan dinner. Perfect for weeknights or any time you crave bold, vibrant flavors!
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 zucchini 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 zucchini 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.