Getting to know other countries through their cuisines is just incredible! This time we’re off to the popular holiday destination – Thailand. We’ve adjusted the popular recipe a little and decided to offer you an incredible, vegan Pad Thai with tempeh. The combination of exotic flavours and fresh vegetables is definitely worth trying! Let’s prepare this high-protein delicacy.
Ingredients:
Ingredients for the sauce
- 40 ml soya sauce
- 25 g coconut sugar
- lime juice from ½ of lime
Ingredients for serving:
- fresh coriander
- spring onions
- lime
- peanuts
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Directions:
Cut garlic and ginger into small pieces, carrots into thin strips, and dice tempeh. Dry the diced tempeh with a paper towel and mix it with soya sauce. Fry tempeh until golden-brown in a pan with ½ tbsp of oil. When the tempeh is ready, remove it from the pan. Pour the remaining oil into the pan and briefly fry the finely chopped garlic and ginger on it. Next, add the carrots and green beans. Stew the vegetables until almost soft (about 10 minutes). In the meantime, cook the thick rice noodles in the pot according to the instructions. Mix all the ingredients for the sauce and pour it over the vegetables in the pan. Also, add drained noodles and fried tempeh. Mix everything well together and add salt if necessary. Pad Thai is served with chopped coriander, spring onions, peanuts, and lime. Enjoy your meal!
| Nutritional values | 1 serving (2 servings in total) |
|---|---|
| Calories | 724 |
| Protein | 30 g |
| Carbohydrates | 115 g |
| Fat | 16 g |
We believe that you will soon try this exotic recipe for vegan Pad Thai with tempeh. If you know anyone who loves healthy and tasty cuisine, don’t forget to send them the recipe.
Feel free to share your creations with us on social networks and tag #gymbeamcom.