Savory, crisp, and everything in between. @plantbasedrd has us drooling with this bowl, packed with tempeh and drizzled in our Pad Thai soup broth!

We partnered with Catherine Perez of Plant Based RD to bring you this delicious recipe. 

We have another vegan Pad Thai recipe for you, this one featuring tempeh and a delicious peanut sauce. Check out our other vegan Pad Thai recipe, Garlic Pad Thai. 

For this recipe, we're using Right Foods gluten free and vegan Pad Thai noodle cup. Prepare the noodle cup according to the package and whisk together all the  ingredients for the peanut sauce.

Cook veggie broth, tempeh, ginger and soy sauce in a pan until the tempeh has absorbed all the liquid. Add half the peanut sauce to the tempeh and cook until browned. Combine the noodles with the tempeh, the rest of the peanut sauce, and any extra veggies/garnishes you desire.

If you made this recipe and are pleased with how yours turned out, leave a few stars down below and tell us how we did. Or snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!

We have even more fabulous recipes for you to try here:

Easy Black Bean Burger

Kimchi Ramen Noodle Stir Fry

Lentil Bolognese

Peanut Tempeh Pad Thai by Plantbasedrd

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Savory, crisp, and everything in between. @plantbasedrd has us drooling with this bowl, packed with tempeh and drizzled in our Pad Thai soup broth!

Ingredients

• 1 Right Foods Gluten Free Pad Thai Asian Noodle Soup

• 1 block tempeh, cubed
• 1/2 cup vegetable broth
• 1 tbsp soy sauce
• 1/2 inch ginger, minced

Peanut Sauce

• 1 tbsp peanut butter

• lime juice

• 2 tsp garlic chili sauce

• 1 tbsp soy sauce

• 2 tsp maple syrup

• 1/4 cup water

Directions

1. Cook noodle cup according to package and set aside. In a small bowl, whisk together ingredients for peanut sauce. Feel free to adjust thickness to your preference.

2. Place a non-stick pan on the stove over low medium heat. Add veggie broth, tempeh, ginger and soy sauce. Allow broth to come to a simmer, making sure to flip tempeh after 4 minutes to simmer on the other side.

3. Allow tempeh to absorb the veggie broth completely. Add half the peanut sauce to the pan with the tempeh and toss together. Allow to cook over low medium heat to cook evenly on all sides. You should see edges start to brown slightly.

4. Once cooked, take noodle cup and pour into a bowl, then toss and combine with tempeh. Serve with extra veggies as desired. Enjoy!