Tempeh Pad Thai With Broccoli and Corn

Tempeh provides nutty taste and 9 grams of protein to this Thai-inspired takeout favourite (1). Make sure to learn labels when shopping for fish sauce as some manufacturers include much more sodium than others. 

Energetic time: 25 minutes Complete time: half-hour

Tempeh Pad Thai With Broccoli and Corn

Substances

• 6 oz (170g) flat, medium-width dry brown rice noodles (typically described on bundle as “Pad Thai noodles”) 
• 1 tbsp brown sugar
• 1 tbsp fish sauce
• 1 tbsp sriracha scorching sauce
• 1 tbsp tamarind focus
• 1 1/2 tbsp coconut or safflower oil
• 6 oz (170g) tempeh, reduce into bite-size strips
• 2 massive garlic cloves, sliced
• 2 cups (180g) chopped inexperienced cabbage
• 1/2 medium crimson bell pepper, thinly sliced
• 1/2 cup (73g) recent corn (shaved off 1 cob)
• 2 massive eggs, overwhelmed
• 3 inexperienced onions, thinly sliced
• 1/4 cup chopped cilantro
• 1 lime, reduce into quarters

Instructions

Put together the noodles in response to bundle directions, erring on the facet of barely underdone (the noodles will proceed to prepare dinner when stir-fried). Drain, rinse with cool water and put aside.

In a small bowl, mix 2 tbsp scorching water with the brown sugar, fish sauce, sriracha and tamarind. Stir and put aside.

Warmth the oil over medium-high warmth in a wok or massive, nonstick sauté pan. Add the tempeh and stir-fry till browned in locations, 2 minutes. Add the garlic and stir-fry till aromatic, 20 seconds. Add the cabbage, bell pepper and corn and stir-fry till the cabbage is wilted and tender, 2 minutes.

Push the tempeh and greens to the facet of the pan. Add the eggs and stir-fry till simply cooked, 1 minute. Add the noodles and sauce combination to the wok and stir-fry every thing collectively till the noodles sear in locations, 1–2 minutes. Add the inexperienced onions and toss to mix. Divide the noodles amongst 4 bowls and sprinkle with the cilantro. Serve with lime wedges on the facet.

Serves: 4 | Serving Dimension: 1 1/2 cups

Vitamin (per serving): Energy: 369; Complete Fats: 12g; Saturated Fats: 2g; Monounsaturated Fats: 6g; Polyunsaturated Fats: 3g ; Ldl cholesterol: 103mg; Sodium: 339mg; Carbohydrate: 61g; Dietary Fiber: 6g; Sugar: 8g; Protein: 16g

Vitamin Bonus: Potassium: 406mg; Iron: 16%; Calcium: 9%; Vitamin A: 17%; Vitamin C: 74%

Printed October 16, 2018; Up to date March 2026

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