Vegetable and Tempeh Pad Thai

This Vegetable and Tempeh Pad Thai is a quick and easy weeknight meal that's packed with flavor. The tempeh adds a hearty dose of protein, while the vegetables provide a colorful and crunchy contrast. The whole dish is tossed in a simple but flavorful sauce that will leave you wanting more.

Pad Thai is a popular Thai noodle dish that is typically made with rice noodles, vegetables, and a sweet and sour sauce. This recipe for Vegetable and Tempeh Pad Thai is a bit of a twist on the classic dish, using tempeh instead of chicken or shrimp for a vegan-friendly option. The tempeh adds a hearty dose of protein and a slightly nutty flavor to the dish, while the vegetables provide a colorful and crunchy contrast. The whole dish is tossed in a simple but flavorful sauce that is made with soy sauce, rice vinegar, and brown sugar. This sauce is slightly sweet, slightly sour, and slightly salty, and it perfectly complements the flavors of the tempeh and vegetables.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 package (8 ounces) tempeh
• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 carrot, chopped
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 (12 ounce) package rice noodles

Instructions

1. Crumble the tempeh into a large skillet over medium heat. Cook, stirring occasionally, until browned, about 5 minutes.
2. Add the olive oil, bell peppers, carrot, onion, and garlic to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the rice noodles to the skillet and cook, stirring constantly, until heated through, about 2 minutes.
4. Serve immediately.

Why It Works

• The tempeh adds a hearty dose of protein to the dish.
• The vegetables provide a colorful and crunchy contrast.
• The sauce is simple but flavorful, and it perfectly complements the flavors of the tempeh and vegetables.