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–+ servings

High-Protein Vegan Tempeh Pad Thai Recipe

This high-protein vegan Pad Thai combines hearty tempeh with crisp vegetables and tender rice noodles, all tossed in a sweet and savory sauce.
Topped with crushed peanuts, fresh cilantro, and a splash of lime, it’s a delicious plant-based twist on a classic dish that comes together in under 30 minutes.
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Total Time 30 minutes
Course Dinner
Servings 2

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

Gluten-Free Option: Swap soy sauce for tamari.
Extra Protein Boost: Add tofu or edamame for even more plant-based protein.
Storage Tip: This dish keeps well in the fridge for up to 3 days or can be frozen for up to 3 months.

Nutrition

Protein: 23g
Keyword easy vegan recipes, healthy vegan stir-fry, high-protein vegan recipes, plant-based high-protein meals, quick vegan dinner, tempeh Pad Thai, vegan Pad Thai
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