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Tempeh pad Thai

Tempeh pad thai in a wok

Tempeh pad Thai

Name: Tempeh pad Thai
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5
Cuisine: Thai
Ingredients: 150g rice noodles; 2 tbsp rapeseed oil; 200g tempeh cubed; 4 spring onions sliced; 300g beansprouts; 3 small peppers different colours ideally, sliced; 3 eggs; handful of roasted salted peanuts roughly chopped; 1 sliced red chilli a few coriander leaves and 1 lime, cut into wedges, to serve (optional); 2 tbsp palm sugar or brown sugar; 3 tbsp fish sauce; 3 tbsp tamarind paste; 1 tbsp soy sauce; 1 tsp finely chopped garlic (about 4 cloves)

Dr Chintal Patel

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Serves 4 - 5

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4.8 out of 5.7 ratingsRate

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Add protein-packed tempeh to this pad Thai for an easy midweek family meal. Swap for tofu, chicken or prawns, if you like

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

150g rice noodles
2 tbsp rapeseed oil
200g tempeh

cubed
4 spring onions

sliced
300g beansprouts
3 small peppers

different colours ideally, sliced
3 eggs
handful of roasted salted peanuts

roughly chopped
1 sliced red chilli

a few coriander leaves and 1 lime, cut into wedges, to serve (optional)

For the sauce

2 tbsp palm sugar or brown sugar
3 tbsp fish sauce
3 tbsp tamarind paste
1 tbsp soy sauce
1 tsp finely chopped garlic

(about 4 cloves)

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Nutrition: Per serving (4)

kcal486
fat16g
saturates2g
carbs56g
sugars21g
fibre8g

high
protein24g
salt4.11g

Method

step 1

Soak the noodles in water according to pack instructions. Once softened, drain and set aside.
step 2

Heat the oil in a pan over a medium heat and fry the tempeh for a few minutes until browned. Remove and set aside on a plate.
step 3

In the same pan, stir-fry the spring onions, beansprouts and peppers for a few minutes, ensuring the vegetables remain crunchy.
step 4

Crack the eggs into a bowl and whisk lightly with a fork. Push the vegetables to one side of the pan, then pour in the eggs. Scramble the eggs gently, then add the noodles and tempeh. Stir everything together until well combined.
step 5

In a separate pan, combine all the sauce ingredients with 100ml water. Cook over a medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly. Pour the sauce over the noodles and veg, and mix well to ensure all the ingredients are evenly coated. To serve, sprinkle with the peanuts, along with the sliced red chilli and coriander, and lime wedges on the side for squeezing over, if you like.

Recipe from Good Food magazine, Christmas 2024

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A star rating of 4.8 out of 5.7 ratings

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