Tempeh Pad Thai With Broccoli And Corn

Tempeh adds nutty flavor and 9 grams of protein to this Thai-inspired takeout favorite. Be sure to read labels when buying fish sauce; some brands contain a lot more sodium than others; one of the lowest in sodium is Tiparos brand.

under 30 mins
dinner lunch
Updated on 10 June 2024

Ingredients for servings

    Tempeh Pad Thai With Broccoli and Corn

  • dry brown rice pad Thai noodles

  • 1 tbsp brown sugar

  • 1 tbsp fish sauce

  • 1 tbsp Sriracha hot sauce

  • 1 tbsp tamarind concentrate such as Tamicon

  • 1.5 tbsp coconut or safflower oil

  • tempeh cut into bite-size strips

  • 2 large garlic cloves

  • 2 cup cabbage chopped

  • 0.5 medium red bell pepper thinly sliced

  • 0.5 cup fresh corn shaved off 1 cob

  • 2 large eggs beaten

  • 3 green onions thinly sliced

  • 0.25 cup chopped cilantro

  • 1 lime cut into quarters

Directions

  • 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.

  • In a small bowl, combine 2 tablespoons (30ml) hot water with the brown sugar, fish sauce, Sriracha and tamarind. Stir and set aside.

  • Heat the 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, bell pepper and corn and stir-fry until the cabbage is wilted and tender, 2 minutes.

  • Push the tempeh and vegetables to the side of the pan. Add the eggs and stir-fry until just cooked, 1 minute. 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.

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