Name: Pad Thai with Crispy Tempeh and Broccoli
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) water; ¼ cup (60 ml) soy sauce; 3 tbsp (45 ml) lime juice; 3 tbsp brown sugar; 3 garlic cloves, finely chopped; 1 tbsp fresh ginger, finely chopped; 2 tsp (10 ml) sambal oelek; ¾ lb (340 g) flat rice noodles; 1 package (240 g) frozen tempeh, thawed and cut into small dice; 3 tbsp (45 ml) vegetable oil; 4 cups (280 g) broccoli, cut into large florets and blanched; 2 cups (150 g) bean sprouts; ½ cup (75 g) roasted unsalted peanuts, chopped; 2 green onions, thinly sliced; Lime wedges, for serving

Preparation

Sauce
- In a bowl, combine all of the ingredients. Set aside.
Pad Thai
- In a large bowl filled with warm water, plunge the rice noodles and let soak for 15 to 25 minutes or until softened.
- In a large non-stick skillet over medium-high heat, brown the tempeh in the oil on all sides until crispy. Season with salt and pepper. Drain on a plate lined with paper towel. Keep warm.
- In the same skillet, bring the sauce to a boil. Cook for 1 minute. Using tongs, transfer the noodles from the water directly into the skillet and toss to coat well in the sauce. Cook, stirring constantly, until the noodles are al dente. Stir in the broccoli and cook until just warmed through.
- Place the tempeh, bean sprouts, peanuts, green onions and lime wedges in separate serving bowls. Serve the pad Thai immediately and let your guests add their own toppings.

Pad Thai with Crispy Tempeh and Broccoli

Categories

Ingredients

Sauce

Pad Thai

Preparation

Sauce

Pad Thai

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan