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Protein-rich Pad Thai, with smoked tempeh

Pad Thaï is a classic from the Thai kitchen. It’s easy and quick to make, full of protein, and ideal for sport enthusiasts, and busy week days!

Recipe = vegan

Servings for 2 people



200 gr smoked tempeh

4 tbsp. soy sauce

1 tsp. maple syrup

1/2 lemon juice

Pad thai:

3 sprigs of spring onions

2 garlic cloves

1 bell pepper

2 carrots (julienne)

1 small broccoli

2 tbsp. coconut oil

5 tsp. soy sauce

1 tsp. maple syrup

30 gr peanuts (optional)

Fresh coriander (optional)

200 gr. noodles


  • Mix all the ingredients of out tempeh marinade in a bowl and add the tempeh cut in cubes.

  • Heat a wok with a tablespoon of coconut oil (or a sauté pan) and sauté the spring onions and garlic, stirring constantly. Reserve in a small bowl or plate.

  • In the same wok, heat the remaining oil and sauté the broccoli for 1 to 2 minutes before adding the red pepper and carrots.

  • Sauté until the vegetables are cooked but still crunchy. Reserve with the garlic and spring onions.

  • Cook the noodles according to package directions. Drain and set aside.

  • Add the tempeh and its marinade to the wok, and mix well. Sauté until absorption (1 to 2 minutes on a medium/high fire).

  • Lower the heat, and add our mixture of spring onions, garlic and vegetables. Reheat for one to two minutes, stirring regularly so as not to catch on high heat.

  • Make the Pad Thai sauce by mixing all the sauce ingredients in a bowl, then pour it into the wok. Add the cooked noodles and mix well with the sauce.

  • Reheat everything on a high fire while stirring regularly so as not to catch on high heat.

  • Serve and enjoy immediately. Garnish with a handful of coarsely chopped roasted peanuts and fresh coriander (optional).


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