Crispy Tempeh Pad Thai
Authentic tamarind noodles topped with maple-glazed crispy tempeh strips.
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Ingredients
- 8 oz Flat rice noodles
- 8 oz Tempeh, sliced into thin strips
- 3 tbsp Tamarind paste
- 2 tbsp Maple syrup
- 3 tbsp Soy sauce or Tamari
- 2 tbsp Coconut oil
- 3 cloves Garlic, minced
- 2 cups Bean sprouts
- 1/4 cup Roasted peanuts, crushed
- 3 stalks Green onions, chopped
- 1/2 tsp Red chili flakes(optional)
- 1 whole Fresh lime wedges
Instructions
- 1
Soak the rice noodles in hot water for 20-30 minutes until pliable but still firm, then drain and set aside.
- 2
Whisk together the tamarind paste, soy sauce, and 1 tablespoon of maple syrup in a small bowl to create the Pad Thai sauce.
- 3
In a large skillet over medium-high heat, heat 1 tablespoon of coconut oil and fry the tempeh strips until golden and crispy on all sides.
- 4
Drizzle the remaining tablespoon of maple syrup over the tempeh in the pan, tossing for 1 minute to glaze, then remove tempeh and set aside.
- 5
In the same skillet, add the remaining oil and sauté the minced garlic and chili flakes for 30 seconds until fragrant.
- 6
Add the drained noodles and the tamarind sauce mixture to the skillet, tossing constantly over medium heat until the noodles absorb the sauce and soften.
- 7
Fold in the bean sprouts and half of the green onions, cooking for just 1 minute so the sprouts stay crunchy.
- 8
Plate the noodles, top with the crispy maple-glazed tempeh, and garnish with crushed peanuts, remaining green onions, and lime wedges.
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