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Peanut Tempeh Pad Thai by @plantbasedrd

Peanut Tempeh Pad Thai by @plantbasedrd


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


  • 1 unit 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
  • (Peanut Sauce) lime juice
  • (Peanut Sauce) 2 tsp garlic chili sauce
  • (Peanut Sauce) 1 tbsp soy sauce
  • (Peanut Sauce) 2 tsp maple syrup
  • (Peanut Sauce) 1/4 cup water

This Recipe Includes Right Foods Asian Noodles Pad Thai (Gluten Free)


  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!

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