I love pad Thai, and this is recipe is full of vegetables, with tempeh for protein. It’s vegan, can be modified to gluten free and is nut free making it perfect for everyone.
Serves 6 – Takes 50 minutes
- 1 broccoli, cut into florets
- 3 carrots, peeled and sliced
- 2 bunches of Pak Choy, sliced
- 2 cups snow peas, halved with the ends removed
- 1 cup chopped mushrooms (I used cup mushrooms)
- 3 cups baby spinach
- 2 cups frozen beans
- 1 block tempeh, pat dry and thinly sliced (optional)
- 1 packet flat rice noodles, prepared to packet instructions
- 3 tbsp neutral oil (I used rice bran)
For the sauce:
- 3-4 tbsp tamarind paste
- 1 cup water
- 3-4 tbsp soy sauce (use tamari for gluten-free)
- 3-5 tbsp brown sugar (or preferred sweetener)
- Heat oil in a large pan or wok. Add tempeh and fry until golden on both sides (this will spit due to liquid in the tempeh, so be sure to pat dry slices before frying). Remove from pan and place in a bowl
- Combine sauce ingredients in a jug. Make sure to taste to check ratio of sweetness, saltiness and sourness.
- Fry broccoli, carrots and mushrooms for 5 minutes, until nearly cooked. Add frozen beans and continue cooking for 3 minutes.
- Place pak choy and snow peas in the pan and continue cooking for 2 minutes, add 1/4 of the pad thai sauce.
- Add the tempeh back into the pan, pour in the remainder of the sauce and cook for 2-3 minutes, stirring to coat the ingredients with sauce.
- Add the rice noodles and spinach leaves, stirring to ensure the noodles are coated in sauce.