Vegetable and Tempeh Pad Thai
Pad Thai is a beloved Thai street food dish that is typically made with rice noodles, tofu, and a peanut sauce. This recipe offers a plant-based twist on the classic dish by using tempeh and a savory sauce made with soy sauce, rice vinegar, Sriracha, turmeric, cumin, and coriander. The result is a flavorful, satisfying, and healthy meal.
The origins of Pad Thai are murky, but it is believed to have emerged in Thailand in the early 20th century. One theory suggests that it was created as a way to use up leftover rice noodles. Another theory claims that it was invented by a street vendor who was looking for a new way to attract customers. Regardless of its origins, Pad Thai has become one of Thailand's most popular dishes and is now enjoyed all over the world. This recipe for Vegetable and Tempeh Pad Thai is inspired by the classic dish, but it offers a few modern twists. The use of tempeh adds a boost of protein and fiber, while the savory sauce provides a delicious balance of sweet, sour, and spicy flavors. The result is a flavorful, satisfying, and healthy meal that is perfect for a quick weeknight dinner or a lazy weekend brunch.
Vegetable and Tempeh Pad Thai Vegetable and Tempeh Pad Thai Vegetable and Tempeh Pad Thai Vegetable and Tempeh Pad Thai
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 8 ounces tempeh, cut into small pieces
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Sriracha
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 (12 ounce) package of rice noodles
Instructions
  1. Cook the rice noodles according to package directions. Drain and set aside.
  2. Heat the vegetable oil in a large skillet over medium heat. Add the tempeh and cook until browned on all sides.
  3. Add the soy sauce, rice vinegar, Sriracha, turmeric, cumin, and coriander to the skillet. Stir to combine.
  4. Cook for 2-3 minutes, or until the tempeh is heated through.
  5. Add the cooked rice noodles to the skillet and stir to combine.
  6. Cook for 1-2 minutes, or until the noodles are heated through.
  7. Serve immediately.
Why It Works
  • The combination of tempeh and vegetables provides a good balance of protein, fiber, and nutrients.
  • The savory sauce is made with a blend of soy sauce, rice vinegar, Sriracha, turmeric, cumin, and coriander, which gives it a delicious balance of sweet, sour, and spicy flavors.
  • The rice noodles are cooked al dente, which gives them a slightly chewy texture that is perfect for Pad Thai.