Vegan Tempeh Pad Thai Recipe

Cooking Directions

• STEP 1.Cook the rice noodles according to package instructions and set aside.
• STEP 2.In a large skillet, heat oil over medium heat. Add the tempeh and cook until golden brown and crispy.
• STEP 3.Push the tempeh to one side of the skillet and add the garlic and ginger. Cook for 1-2 minutes until fragrant.
• STEP 4.Add the bell peppers, carrots, and bean sprouts to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
• STEP 5.In a small bowl, whisk together the tamari, lime juice, maple syrup, and sriracha. Pour the sauce over the vegetables and tempeh in the skillet.
• STEP 6.Add the cooked rice noodles to the skillet and toss everything together until well coated in the sauce.
• STEP 7.Serve the Vegan Tempeh Pad Thai hot, garnished with chopped peanuts, fresh cilantro, and lime wedges.
• STEP 8.Enjoy!

Cooking Tips

• Make sure to cook the tempeh until it's golden brown and crispy for the best texture.
• Feel free to add more vegetables like broccoli, snow peas, or mushrooms for extra flavor and nutrients.
• Adjust the amount of sriracha according to your spice preference.
• You can also add a protein of your choice, such as tofu or edamame, to make it even more filling.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the Pad Thai in a skillet or microwave until heated through.
• Garnish with fresh cilantro, chopped peanuts, and lime wedges before serving.