Tempeh gives this Thai‑style dish a nutty taste and adds about 9 g of protein. Check the label on fish sauce – some brands have a lot of salt.
Active time: 25 minutes Total time: 30 minutes
Tempeh Pad Thai with Broccoli and Corn
Ingredients
- 6 oz (170 g) flat brown‑rice noodles
- 1 Tbsp brown sugar
- 1 Tbsp fish sauce
- 1 Tbsp sriracha
- 1 Tbsp tamarind concentrate
- 1½ Tbsp coconut or safflower oil
- 6 oz (170 g) tempeh, cut into strips
- 2 large garlic cloves, sliced
- 2 cups (180 g) chopped green cabbage
- ½ medium red bell pepper, thinly sliced
- ½ cup (73 g) fresh corn kernels
- 2 large eggs, beaten
- 3 green onions, sliced
- ¼ cup chopped cilantro
- 1 lime, cut into wedges
Directions
- Cook the noodles according to the package, but keep them a little firm. Drain, rinse with cold water, and set aside.
- In a small bowl, mix 2 Tbsp hot water with brown sugar, fish sauce, sriracha, and tamarind. Stir well.
- Heat oil in a wok or large non‑stick pan over medium‑high heat. Add tempeh and cook until lightly brown, about 2 minutes.
- Add garlic and stir for 20 seconds until fragrant.
- Add cabbage, bell pepper, and corn. Stir‑fry until the cabbage softens, about 2 minutes.
- Push the mixture to one side. Pour in beaten eggs and scramble until just set, about 1 minute.
- Add noodles and the sauce mixture. Toss everything together and let the noodles brown in spots, 1–2 minutes.
- Stir in green onions. Divide into four bowls, sprinkle with cilantro, and serve with lime wedges.
Serves: 4 | Serving size: 1½ cups
Nutrition per serving: 369 calories; 12 g fat; 2 g saturated fat; 6 g monounsaturated; 3 g polyunsaturated; 103 mg cholesterol; 339 mg sodium; 61 g carbs; 6 g fiber; 8 g sugar; 16 g protein.
Additional nutrients: 406 mg potassium; 16 % iron; 9 % calcium; 17 % vitamin A; 74 % vitamin C.