Pad Thai–style Noodles with Tempeh
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 1/2cup fresh lime juice
  • 6tablespoons agave nectar or natural cane sugar
  • 6tablespoons low-sodium tamari
  • 1-2teaspoons crushed red pepper flakes
  • 4tablespoons virgin coconut oildivided
  • 8ounces tempeh
  • 8ounces Thai rice noodles (preferably brown rice)
  • 4large shallotsthinly sliced
  • 3cloves garlicminced
  • 2 carrotsthinly sliced on a diagonal
  • 8ounces (about 2 handfuls) bean sprouts
  • 1/3cup coarsely chopped fresh cilantro
  • 8 scallionsthinly sliced on a diagonal
  • 1/3cup roasted peanutslightly crushed
  • Lime wedgesfor garnish
  1. Combine lime juice, agave or sugar, tamari, and pepper flakes in a small bowl, stirring thoroughly.
  2. Place 2 tablespoons coconut oil in a skillet over high heat and add tempeh. Fry until lightly browned, about 3 minutes. Turn over and sear again. Drain on a towel, then cut into ½-inch cubes.
  3. In a large bowl, pour hot water over noodles to cover, separating with tongs or a fork. Let soak for 6–8 minutes, until softened. Drain.
  4. Place remaining 2 tablespoons coconut oil in a wok or large pot over high heat. Add shallots and garlic; stir 30 seconds. Add carrots and stir for about 1 minute more. Add lime juice mixture, stir well, and then add noodles and tempeh cubes. Stir gently, until thoroughly mixed. Remove from heat and add bean sprouts, tossing to combine. Pour into a deep platter and garnish with cilantro, scallions, and peanuts. Serve at once with lime wedges.
Recipe Notes
Nutrition Facts
Pad Thai–style Noodles with Tempeh
Amount Per Serving
Calories 795 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g
Monounsaturated Fat 5g
Sodium 954mg 40%
Total Carbohydrates 126g 42%
Dietary Fiber 18g 72%
Protein 34g 68%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 795 cal, 19g fat (5g mono, 5g poly, 9g sat), 0mg chol, 34g protein, 126g carb, 18g fiber, 954mg sodium