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  • Vegan Strong

Tempeh Pad Thai with Broccoli and Corn

By Dani Taylor


  • 6 ounces dry brown rice pad Thai noodles

  • 1 tablespoon brown sugar

  • 1 tablespoon Sriracha hot sauce

  • 1 tablespoon tamarind concentrate

  • 1 1/2 tablespoons coconut oil

  • 6 ounces tempeh, cut into bite-size strips

  • 2 large garlic cloves, sliced

  • 2 cups chopped cabbage

  • 1/2 medium red bell pepper, thinly sliced

  • 3 green onions, thinly sliced

  • 1/4 cup (5g) chopped cilantro

  • 1 lime, cut into quarters


  1. Prepare the noodles according to package instructions, erring on the side of slightly underdone (the noodles will continue to cook when stir-fried). Drain, rinse with cool water and set aside.

  2. In a small bowl, combine 2 tablespoons of hot water with the brown sugar, Sriracha, and tamarind. Stir and set aside.

  3. Heat the coconut oil over medium-high heat in a wok or large, nonstick sauté pan. Add the tempeh and stir-fry until browned in places, 2 minutes. Add the garlic and stir-fry until fragrant, 20 seconds. Add the cabbage and bell pepper and stir-fry until the cabbage is wilted and tender for 2 minutes.

  4. Add the noodles and sauce mixture to the wok and stir-fry everything together until the noodles sear in places, 1–2 minutes. Add the green onions and toss to combine. Divide the noodles among 4 bowls and sprinkle with the cilantro. Serve with lime wedges on the side.

Makes 4 servings.

Nutrition per serving. 350 calories, 46g carbohydrates, 13g fat, 17g protein.


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