Pad Thai Noodles with Tempeh

Pad Thai Noodles with Tempeh

vegan ~ dairy-free ~ egg-free ~ gluten-free

Serves: 8
Total Time: 30-45 minutes
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams

Pad Thai Noodles with Tempeh – Packed with Veggies!!

These noodles are so very quick and easy to make. You can sauté and utilize several different vegetables, which makes this recipe so versatile. I used broccoli and carrots in this recipe but have made this recipe in the pasta with peas and mushrooms. This is such a flavorful recipe that is sure to satisfy. Enjoy!

Ingredients:

2 Tbsp Extra Virgin Olive Oil

1 (6oz pkg) Smoked Tempeh, chopped or sliced

1/2 Tsp Crushed Red Pepper Flakes

2 Bunches of Scallions, chopped

3 Garlic Cloves, minced (divided)

2 Carrots, julienned

2 Heads of Fresh Broccoli Florets, chopped

For the sauce:

3 Tbsp Soy Sauce/Tamari

2 Tbsp Creamy Peanut Butter

1 Tbsp Apple Cider Vinegar

Juice of 1/2 Lime

1-inch piece of Fresh Ginger, minced

1 Tbsp Agave Nectar

3 Tsp Sesame Oil

1/2 Bunch Fresh Cilantro (about 1/4 Cup), chopped

1 Handful Pea Shoots, optional

1 (14oz Pkg) Stir Fry (Pad Thai) Noodles

Directions:

-Prepare noodles according to package, which should include bringing a large pot of water to boil. Boil noodles for about five minutes, then rinse under cool water and set aside.

-In a large pan or wok, heat oil over medium-high heat and cook the tempeh for about 2 minutes. Add the crushed red pepper flakes and toss, continue cooking for another minute.

-Next, add the scallions and half of the garlic, then sauté for about 2-3 minutes.

-Add the broccoli and carrots then continue to toss and sauté for about 5-8 minutes.

-While the broccoli and carrots are cooking, prepare the sauce. In a bowl, whisk the soy sauce, peanut butter, vinegar, lime juice, ginger, agave, sesame oil and cilantro.

-To the pan, add the prepared noodles and sauce mixture – toss all ingredients together to combine.

-Enjoy!

If you like this recipe – you’ll love:

Simple Tofu and Veggie Stir Fry