Tempeh adds nutty flavor and 9 grams of protein to this Thai-inspired takeout favorite (1). Be sure to read labels when purchasing fish sauce, as some brands contain much more sodium than others.
Active time: 25 minutes Total time: 30 minutes
Tempeh Pad Thai with broccoli and corn
Ingredients
- 6 oz (170 g) flat, medium-width dry brown rice noodles (often described on packaging as “Pad Thai noodles”)
- 1 tbsp brown sugar
- 1 tbsp fish sauce
- 1 tbsp Sriracha hot sauce
- 1 tbsp tamarind concentrate
- 1 1/2 tbsp coconut or safflower oil
- 170g tempeh, cut into bite-sized strips
- 2 large garlic cloves, sliced
- 2 cups (180g) chopped kale
- 1/2 medium red bell pepper, thinly sliced
- 1/2 cup (73 g) fresh corn (grated from 1 ear of corn)
- 2 large eggs, beaten
- 3 spring onions, thinly sliced
- 1/4 cup chopped cilantro
- 1 lime, cut into quarters
Directions
Prepare the pasta according to package directions, making sure to slightly undercook the side (the pasta will continue to cook as it cooks). Drain, rinse with cold water and set aside.
In a small bowl, combine 2 tablespoons hot water with brown sugar, fish sauce, Sriracha and tamarind. Stir and set aside.
Heat the oil in a wok or large nonstick skillet over medium-high heat. Add the tempeh and cook, stirring, until browned in spots, 2 minutes. Add the garlic and sauté until fragrant, 20 seconds. Add cabbage, peppers and corn and stir-fry until cabbage is wilted and tender, 2 minutes.
Push the tempeh and vegetables to the edge of the pan. Add the eggs and fry for 1 minute until cooked through. Add the pasta and sauce mixture to the wok and stir-fry until the pasta is seared in spots (1-2 minutes). Add the spring onions and mix. Divide the noodles between 4 bowls and sprinkle with coriander. Serve with lime wedges on the side.
Servings: 4 | Serving Size: 1 1/2 cups
Nutritional value (per serving): Calories: 369; Total Fat: 12g; Saturated fat: 2g; Monounsaturated fat: 6 g; Polyunsaturated fat: 3 g; Cholesterol: 103 mg; Sodium: 339 mg; Carbohydrates: 61g; Fiber: 6g; Sugar: 8g; Protein: 16g
Nutritional bonus: Potassium: 406 mg; Iron: 16%; Calcium: 9%; Vitamin A: 17%; Vitamin C: 74%
Published October 16, 2018; Updated March 2026
The post Tempeh Pad Thai with broccoli and corn appeared first MyFitnessPal Blog.
