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Tempeh Pad Thai

Ingredients:

200g Holy Plantz traditional tempeh or chickpea tempeh

1 tbsp tamari or soy sauce

1 tsp maple syrup

1 tsp toasted sesame oil

3 tbsp tamarind paste

2 tbsp soy sauce or tamari

1 ½ tbsp coconut sugar (or brown sugar)

1 tbsp lime juice

1–2 tsp sriracha or chili paste (optional, for heat)

150g rice noodles (medium or thin)

2 tbsp olive/avocado oil

2 cloves garlic, minced

½ red pepper, thinly sliced

1 small carrot, julienned

1 cup broccoli florets

1 cup bean sprouts

2 spring onions, sliced

Handful of fresh coriander leaves

Lime wedges

Crushed roasted peanuts

Instructions

Cooking time: Time 30 mins

Serves: 2-3

1. Prep the noodles: Cook according to package instructions until just tender, then rinse in cold water and set aside.

2. Marinate the tempeh: Toss cubes in tamari, maple syrup, and sesame oil. Let sit for 10 minutes.

3. Wok it up: Heat your wok over high heat. Add oil, then add the tempeh. Stir-fry 4–5 minutes until golden on all sides. Remove and set aside.

4. Veggie time: In the same wok, add a touch more oil if needed. Toss in garlic, pepper, carrot, and broccoli. Stir-fry for 2–3 minutes until just tender but still vibrant.

5. Bring it together: Add noodles, sauce, tempeh, and bean sprouts to the wok. Toss quickly so everything is coated and glossy 

6. Top & Serve: Sprinkle with peanuts and coriander. Serve with lime wedges for that fresh zing.

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