Tempeh Pad Thai

Delicious and nutritious.

About 7 years ago I used to order Pad Thai regularly from a place in Union Square for lunches. It was always yummy and warming and also great leftovers. I decided to try it vegan style and it was so wonderful. I really loved the tempeh. The recipe can be made gluten free if you swap the tempeh for tofu as well:)

What I had in my kitchen and you need to buy:

-1 pack of rice noodles

-3 radishes sliced and halved

-3 green onions sliced

-Sriracha to taste

-2 tbsp. sesame oil (or olive oil)

-1 cup water

-3 tbsp. organic brown sugar

-2 garlic cloves minced

-5 tbsp. tamari (or soy sauce)

-1 cup spinach (which I totally forgot to add, so good with or without)

-1 block of tempeh diced

-2 limes worth of juice (and 2 wedges kept separate)

-2 tbsp. peanut butter


Yes I like to cook while watching Stranger Things

Start by putting a pot of water to boil on the stove. In a ziplock bag put 1 tbsp. of the tamari and the tempeh; set aside to marinate. In a small bowl combine 3 tbsp. tamari, water, brown sugar, juice from the two limes,  sriracha, and peanut butter. Mix till completely smooth and set aside.

Once your water is boiling turn off the heat and add the box of noodles. Cook for 6 minutes.


Put a frying pan on medium/high heat and add the garlic, tempeh, radishes, 2 tbsps. of sesame oil and 1 tbsp. of tamari. Continue to stir and cook until the noodles are done.

Then you can combine the noodles into the frying pan and add your sauce! I should have used my wok to do this as it would have been MUCH easier. You would also add and cook down your spinach if I had f#$%ing remembered -_-.


The tempeh really took the flavors well and I loved everything about this dish. Plus it made enough for probably 6 servings so it’s also great as a meal prep!!


Have a great Sunday everyone!:)


3 thoughts on “Tempeh Pad Thai

  1. Nice recipe

    Liked by 1 person

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