Tempeh Pad Thai is a vibrant, satisfying dish that delivers bold flavors and a hefty dose of plant-based protein. If you’re searching for high-protein vegan recipes that are both delicious and easy to prepare, this one deserves a spot on your weekly meal plan.
With crispy tempeh, fresh vegetables, and silky rice noodles coated in a rich, savory sauce, every bite is packed with flavor and texture.
Key Ingredients for a Flavorful Vegan Pad Thai
The secret to a great Pad Thai lies in balancing the key flavors: sweet, salty, sour, and umami. Traditional versions use fish sauce, but in this vegan adaptation, a blend of soy sauce and rice vinegar provides the perfect savory depth.
Coconut sugar adds just the right amount of sweetness, while lime juice brightens the dish with a hint of citrus.
Tempeh is pan-seared until golden brown, locking in its natural flavor while creating a crispy texture. A combination of fresh vegetables—spring onions, carrots, and beansprouts—adds crunch and color, making this dish both nutritious and visually appealing.
The finishing touch? A sprinkle of crushed peanuts and fresh cilantro enhances the flavors while adding extra texture.
Customizing Your Pad Thai
One of the best things about this dish is its versatility. Whether you have dietary restrictions or simply want to switch things up, here are some easy modifications:
- Gluten-Free: Swap out the soy sauce for tamari, a gluten-free alternative that offers the same umami depth.
- Low-Carb: Replace rice noodles with zucchini noodles, konjac noodles, or even shredded cabbage for a lighter option.
- Nut-Free: If you have a peanut allergy, use tahini or sunflower seed butter instead of peanut butter and top with toasted seeds instead of crushed peanuts.
- Extra Protein: Boost the protein content even further by adding edamame, tofu, or extra tempeh pieces.
Meal Prep & Storage Tips
Tempeh Pad Thai is an excellent meal prep option, as it reheats well and maintains its texture. Here’s how to store it for maximum freshness:
- Refrigeration: Store leftovers in an airtight container for up to three days. Reheat in a pan with a splash of water to revive the sauce.
- Freezing: For longer storage, freeze individual portions for up to three months. When ready to eat, thaw overnight in the fridge and warm in a pan.
- Prepping Ahead: To save time, chop your vegetables and whisk your sauce ingredients in advance. That way, when it’s time to cook, everything is ready to go.
Perfect Pairings
While this dish is satisfying on its own, it pairs wonderfully with other light, refreshing sides. Consider serving it with:
- A simple cucumber and sesame salad for a fresh contrast
- Steamed greens like bok choy or broccoli for added nutrition
- A chilled mango or pineapple salad to balance the savory flavors
To elevate the flavors, serve your Pad Thai with an extra squeeze of lime juice and a drizzle of sriracha for heat.
If you’re on the hunt for high-protein vegan recipes that are easy to make and full of flavor, this Tempeh Pad Thai is a must-try. It’s quick, customizable, and packed with protein, making it a fantastic addition to any plant-based meal plan.
High-Protein Vegan Tempeh Pad Thai Recipe
Ingredients
Main Dish
- 7 oz flat rice noodles
- 1 tbsp vegetable oil
- 7 oz tempeh cut into bite-sized pieces
- 2 scallions chopped
- 2 garlic cloves finely chopped
- 1 carrot thinly sliced lengthwise
- 3 ½ oz bean sprouts
- Sesame oil for frying
Sauce
- 3 tbsp light soy sauce swap for tamari to make it gluten-free
- ¾ oz coconut sugar
- 1 tbsp rice vinegar
- 1 tbsp crunchy peanut butter
- ½ red chili sliced (deseed for less heat; optional)
For Serving
- 1 oz lightly salted peanuts
- ½ oz cilantro roughly chopped
- Juice of 1 lime
Instructions
- Prepare the Noodles: Cook the rice noodles as instructed on the package. Drain, then mix with vegetable oil to prevent sticking. Set aside.
- Cook the Tempeh: Heat a generous amount of sesame oil in a non-stick pan or wok over medium heat. Add the tempeh pieces and sear for about 2-3 minutes per side until golden. Remove from the pan and set aside.
- Sauté the Vegetables: Add 2 more tablespoons of sesame oil to the same pan. Toss in the scallions, garlic, carrots, and bean sprouts. Stir-fry for about 5-10 minutes until the veggies soften while maintaining a slight crunch.
- Make the Sauce: In a small bowl, whisk together the soy sauce, coconut sugar, rice vinegar, peanut butter, and red chili. If needed, add a splash of water for a thinner consistency.
- Combine Everything: Return the tempeh to the pan, then add the cooked noodles and prepared sauce. Stir-fry everything together over medium heat until evenly heated and well coated in sauce.
- Garnish & Serve: Transfer to plates, then top with crushed peanuts, fresh cilantro, and a squeeze of lime juice. Enjoy!
Notes
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.